Temperature governs the inactivation rate of vegetative bacteria under growth-preventing conditions

International Journal of Food Microbiology

Volumn 128, Issue 1, 2008, Pages 129-135

  Ross, Tom ^a   Zhang, Donglai ^a   McQuestin, Olivia J ^a  

^a Australia   (Australia)

Author keywords

Escherichia coli; Fermented meat; Listeria monocytogenes; Meta analysis; Non thermal inactivation kinetics

Indexed keywords

LACTIC ACID; SODIUM CHLORIDE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CONTROLLED STUDY; ESCHERICHIA COLI; FERMENTATION; LISTERIA MONOCYTOGENES; MEAT INDUSTRY; NONHUMAN; PH MEASUREMENT; TEMPERATURE SENSITIVITY;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KINETICS; LISTERIA MONOCYTOGENES; MEAT PRODUCTS; TEMPERATURE; TIME FACTORS; WATER;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES;

EID: 54149086892     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.07.023     Document Type: Article

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