Intracellular pH as an indicator of viability and resuscitation of Campylobacter jejuni after decontamination with lactic acid

International Journal of Food Microbiology

Volumn 135, Issue 2, 2009, Pages 136-143

  Smigic, Nada ^a   Rajkovic, Andreja ^a   Nielsen, Dennis Sandris ^b   Siegumfeldt, Henrik ^b   Uyttendaele, Mieke ^a   Devlieghere, Frank ^a   Arneborg, Nils ^b  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Campylobacter jejuni; Intracellular pH; Lactic acid decontamination; Recovery; Survival

Indexed keywords

LACTIC ACID; SODIUM CHLORIDE;

ARTICLE; BACTERIAL CELL; BACTERIAL COUNT; BACTERIAL METABOLISM; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BACTERIUM COLONY; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; CAMPYLOBACTER JEJUNI; CELL PH; CELL SUSPENSION; COLONY FORMING UNIT; CONTROLLED STUDY; NONHUMAN;

ADAPTATION, PHYSIOLOGICAL; CAMPYLOBACTER JEJUNI; COLONY COUNT, MICROBIAL; DECONTAMINATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MICROBIAL VIABILITY; MICROSCOPY, FLUORESCENCE; STRESS, PHYSIOLOGICAL; TEMPERATURE;

CAMPYLOBACTER JEJUNI;

EID: 70349254402     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.07.023     Document Type: Article

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