Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing

International Journal of Food Microbiology

Volumn 118, Issue 3, 2007, Pages 241-249

  Jasson, Vicky ^a   Uyttendaele, Mieke ^a   Rajkovic, Andreja ^a   Debevere, Johan ^a  

^a Faculty of Bioscience Engineering   (Belgium)

Author keywords

Acid stress; Cold stress; Freeze stress; Heat stress; Oxidative stress; Sub lethal injury

Indexed keywords

HYDROGEN PEROXIDE;

ACCURACY; ACIDITY; ARTICLE; CAMPYLOBACTER JEJUNI; COLD STRESS; CULTURE MEDIUM; ESCHERICHIA COLI O157; EXPOSURE; FOOD CONTAMINATION; FREEZING; HEAT STRESS; INTERMETHOD COMPARISON; LETHALITY; LISTERIA MONOCYTOGENES; NONHUMAN; OXIDATIVE STRESS; VALIDATION PROCESS;

ACIDS; ADAPTATION, PHYSIOLOGICAL; CAMPYLOBACTER JEJUNI; COLD; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PRESERVATION; FREEZING; HEAT; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; OXIDATIVE STRESS;

CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES;

EID: 34548550448     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.07.016     Document Type: Article

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