Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions

Applied and Environmental Microbiology

Volumn 72, Issue 1, 2006, Pages 124-134

  Koutsoumanis, K ^a   Stamatiou, A ^b   Skandamis, P ^b   Nychas, G J E ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CARBOXYLIC ACIDS; FOOD STORAGE; MEATS; PH;

AEROBIC CONDITIONS; BROCHOTHRIX THERMOSPHACTA; MICROBIAL FLORA;

MICROBIOLOGY;

BACTERIUM; FLORA; MEAT; MICROBIAL ACTIVITY; OXIC CONDITIONS; PH; TEMPERATURE;

AEROBIC BACTERIUM; ARTICLE; BACTERIAL GROWTH; BROCHOTHRIX THERMOSPHACTA; CORRELATION ANALYSIS; ENTEROBACTERIACEAE; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; GRAM NEGATIVE BACTERIUM; GROWTH RATE; KINETICS; LACTIC ACID BACTERIUM; MEAT; NONHUMAN; PH; PREDICTION; PSEUDOMONAS; SENSORY ANALYSIS; SHELF LIFE; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY; VALIDATION PROCESS; ANIMAL; BACTERIAL COUNT; BACTERIUM; BIOLOGICAL MODEL; CATTLE; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PREDICTION AND FORECASTING; TEMPERATURE;

FOOD STORAGE;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE; NEGIBACTERIA; PSEUDOMONAS;

ANIMALS; BACTERIA; CATTLE; COLONY COUNT, MICROBIAL; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; MODELS, BIOLOGICAL; PREDICTIVE VALUE OF TESTS; TEMPERATURE;

EID: 33644863753     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.72.1.124-134.2006     Document Type: Article

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