An investigation of the thermal inactivation of Staphylococcus aureus and the potential for increased thermotolerance as a result of chilled storage

Journal of Applied Microbiology

Volumn 99, Issue 5, 2005, Pages 1229-1235

  Kennedy, J ^a   Blair, I S ^b   McDowell, D A ^b   Bolton, Declan J ^a  

^a TEAGASC   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

D values; Rate constants (k); Staphylococcus aureus; Thermal inactivation; z values

Indexed keywords

ALGAE; BACTERIA; DIGITAL STORAGE; POLYSACCHARIDES; RATE CONSTANTS; RECOVERY;

CHILLED STORAGE; D VALUES; FIRST ORDER KINETICS; RATE CONSTANT (K); RATE CONSTANT K; STAPHYLOCOCCUS AUREUS; THERMAL INACTIVATION; THERMOTOLERANCE; TRYPTONE; Z VALUE;

KINETICS;

FOOD STORAGE;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; CALCULATION; CELL SURVIVAL; CONTROLLED STUDY; COOKING; FOOD STORAGE; HEAT TOLERANCE; HEAT TREATMENT; KINETICS; LISTERIA MONOCYTOGENES; NONHUMAN; PASTEURIZATION; REFRIGERATOR; STAPHYLOCOCCUS AUREUS;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS;

EID: 27444438005     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2005.02697.x     Document Type: Article

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