Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment

International Journal of Food Microbiology

Volumn 117, Issue 2, 2007, Pages 223-227

  Martínez, Sidonia ^a   Borrajo, Rubén ^a   Franco, Inmaculada ^a   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Bacillus cereus; Growth kinetic; Minimally processed food; pH; Sodium chloride; Temperature

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; CONTROLLED STUDY; HEAT; NONHUMAN; PH; TEMPERATURE;

BACILLUS CEREUS; COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; HEAT; HYDROGEN-ION CONCENTRATION; KINETICS; MODELS, BIOLOGICAL; SODIUM CHLORIDE; TEMPERATURE;

BACILLUS CEREUS;

EID: 34249048970     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.08.002     Document Type: Article

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