Study of the effect of lethal and sublethal pH and aw stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium

International Journal of Food Microbiology

Volumn 134, Issue 1-2, 2009, Pages 104-112

  Tiganitas, Alexandros ^a   Zeaki, Nikoleta ^a   Gounadaki, Antonia S ^a   Drosinos, Eleftherios H ^a   Skandamis, Panagiotis N ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Acid; Listeria monocytogenes; Osmotic; Salmonella; Sequence; Stress

Indexed keywords

LACTIC ACID; SODIUM CHLORIDE;

ACID TOLERANCE; ACIDITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CONTROLLED STUDY; FOOD PROCESSING; FOOD SAFETY; GROWTH INHIBITION; GROWTH RATE; INCUBATION TEMPERATURE; LISTERIA MONOCYTOGENES; NONHUMAN; OSMOSIS; PH MEASUREMENT; SALMONELLA TYPHIMURIUM; SANITATION;

ADAPTATION, PHYSIOLOGICAL; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; MODELS, BIOLOGICAL; OSMOLAR CONCENTRATION; SALMONELLA TYPHIMURIUM; SODIUM CHLORIDE; TEMPERATURE; WATER;

LISTERIA MONOCYTOGENES; SALMONELLA; SALMONELLA TYPHIMURIUM;

EID: 68749089795     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.02.016     Document Type: Article

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