Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium

International Journal of Food Microbiology

Volumn 128, Issue 1, 2008, Pages 67-77

  Theys, T E ^a   Geeraerd, A H ^b   Verhulst, A ^a   Poot, K ^a   Van Bree, I ^c   Devlieghere, F ^c   Moldenaers, P ^b   Wilson, D ^d   Brocklehurst, T ^d   Van Impe, J F ^a  

^a Department of Chemical Engineering   (Belgium)

^b UNIVERSITY OF LEUVEN   (Belgium)

^c GHENT UNIVERSITY   (Belgium)

^d INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Food structure; Oxygen effect; Predictive microbiology

Indexed keywords

GELATIN; LACTIC ACID;

ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; ESCHERICHIA COLI; FLOW KINETICS; GROWTH RATE; NONHUMAN; OXYGEN SUPPLY; PH MEASUREMENT; SALMONELLA TYPHIMURIUM; VISCOELASTICITY; WATER ANALYSIS;

COLONY COUNT, MICROBIAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; FOOD MICROBIOLOGY; GELATIN; HYDROGEN-ION CONCENTRATION; KINETICS; MODELS, BIOLOGICAL; OXYGEN; PREDICTIVE VALUE OF TESTS; RHEOLOGY; RISK ASSESSMENT; SALMONELLA TYPHIMURIUM; TEMPERATURE; WATER;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM;

EID: 54049122102     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.06.031     Document Type: Article

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