Effect of a previous heat shock on the thermal resistance of Listeria monocytogenes and Pseudomonas aeruginosa at different pHs

International Journal of Food Microbiology

Volumn 116, Issue 2, 2007, Pages 228-238

  Hassani, M ^a   Manas P ^a   Pagan R ^a   Condon S ^a  

^a Lab Genet Bioquim Grupos S   (Spain)

Author keywords

Heat inactivation; Heat shock; Listeria monocytogenes; Modelization; Pseudomonas aeruginosa; Weibull

Indexed keywords

ANALYTIC METHOD; ARTICLE; BACTERIAL SURVIVAL; COMPARATIVE STUDY; HEAT SHOCK; HEAT TOLERANCE; LISTERIA MONOCYTOGENES; MICROORGANISM; NONHUMAN; PH; PSEUDOMONAS AERUGINOSA; TEMPERATURE;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; HUMANS; HYDROGEN-ION CONCENTRATION; KINETICS; LISTERIA MONOCYTOGENES; PSEUDOMONAS AERUGINOSA; TIME FACTORS;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; PSEUDOMONAS AERUGINOSA;

EID: 33947593190     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.01.010     Document Type: Article

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