A modified Weibull model for describing the survival of Campylobacter jejuni in minced chicken meat

International Journal of Food Microbiology

Volumn 136, Issue 1, 2009, Pages 52-58

  González, Manuel ^a   Skandamis, Panagiotis N ^b   Hänninen, Marja Liisa ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Campylobacter jejuni; Chicken meat; Linear model; Modelling; Weibull model

Indexed keywords

ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL CELL; BACTERIAL KINETICS; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; CALCULATION; CAMPYLOBACTER JEJUNI; CELL SURVIVAL; CHICKEN MEAT; CONTROLLED STUDY; EXTERNAL VALIDITY; FOOD ANALYSIS; GENETIC VARIABILITY; MATHEMATICAL MODEL; NONHUMAN; PREDICTION; RISK ASSESSMENT; SIMULATION; STORAGE TEMPERATURE; TEMPERATURE STRESS; WEIBULL MODEL;

ANIMALS; CAMPYLOBACTER JEJUNI; CHICKENS; COLONY COUNT, MICROBIAL; COMPUTER SIMULATION; FOOD HANDLING; FOOD MICROBIOLOGY; MEAT; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; REPRODUCIBILITY OF RESULTS; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER; CAMPYLOBACTER JEJUNI; RATTUS;

EID: 70350334554     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.09.022     Document Type: Article

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