Extracting survival parameters from isothermal, isobaric, and "iso-concentration" inactivation experiments by the "3 end points method"

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Corradini, M G ^a   Normand, M D ^b   Newcomer, C ^c   Schaffner, D W ^d   Peleg, M ^b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c CAMPBELL SOUP COMPANY   (United States)

^d RUTGERS UNIVERSITY   (United States)

Author keywords

Kinetics; Nonlinear inactivation; Predictive microbiology; Thermal processing; Weibull Log logistic (WeLL) model

Indexed keywords

BACTERIAL COUNT; BACTERIAL SPORE; BIOLOGICAL MODEL; CLOSTRIDIUM BOTULINUM; ESCHERICHIA COLI; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; KINETICS; MATHEMATICS; METHODOLOGY; PHYSIOLOGY; PREDICTION AND FORECASTING; PSEUDOMONAS AERUGINOSA; REVIEW; SALMONELLA; TEMPERATURE; VESIVIRUS;

CALICIVIRUS, FELINE; CLOSTRIDIUM BOTULINUM; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FOOD MICROBIOLOGY; KINETICS; MATHEMATICS; MODELS, BIOLOGICAL; PREDICTIVE VALUE OF TESTS; PSEUDOMONAS AERUGINOSA; SALMONELLA; SPORES, BACTERIAL; TEMPERATURE;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM; ESCHERICHIA COLI; PSEUDOMONAS;

EID: 58649111457     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00980.x     Document Type: Review

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