Evaluation of a mathematical model structure describing the effect of (gel) structure on the growth of listeria innocua, lactococcus lactis and salmonella typhimurium

Journal of Applied Microbiology

Volumn 107, Issue 3, 2009, Pages 775-784

  Theys, T E ^a   Geeraerd, A H ^a   Van Impe, J F ^a,b  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b NONE   (Belgium)

Author keywords

Food structure; Predictive microbiology; Validation

Indexed keywords

DISEASES; FOOD MICROBIOLOGY; LISTERIA; SALMONELLA;

FOOD STRUCTURES; GEL STRUCTURES; LACTOCOCCUS LACTIS; LISTERIA INNOCUA; MEDIA STRUCTURE; MICRO-ORGANISMS; PREDICTIVE MICRO-BIOLOGY; S. TYPHIMURIUM; SALMONELLA TYPHIMURIUM; VALIDATION;

VISCOSITY;

GELATIN; POVIDONE;

BACTERIUM; CONCENTRATION (COMPOSITION); GROWTH RATE; MODEL VALIDATION; NUMERICAL MODEL; VISCOSITY;

ARTICLE; BACTERIAL GROWTH; CHEESE; CONTROLLED STUDY; GROWTH RATE; LACTOCOCCUS LACTIS; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; MATHEMATICAL MODEL; MILK; NONHUMAN; SALMONELLA TYPHIMURIUM; VALIDATION PROCESS; VISCOSITY;

LACTOCOCCUS LACTIS; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 68849093058     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04256.x     Document Type: Article

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