Analysis of the variability in the number of viable bacteria after mild heat treatment of food

Applied and Environmental Microbiology

Volumn 75, Issue 22, 2009, Pages 6992-6997

  Aguirre, J S ^a   Pin, C ^b   Rodriguez M R ^a   Garcia De Fernando G D ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRIES; HEAT TREATMENT; INFORMATION DISSEMINATION; SALMONELLA;

DIFFERENT DISTRIBUTIONS; ENTEROCOCCUS FAECALIS; IDENTICALLY DISTRIBUTED RANDOM VARIABLES; INACTIVATION KINETICS; LINEAR RELATIONSHIPS; LOGARITHMIC REDUCTION; PSEUDOMONAS FLUORESCENS; RESISTANCE PARAMETERS;

HEAT RESISTANCE;

BACTERIUM; HEATING; MILK; POPULATION SIZE; REACTION KINETICS; SUBPOPULATION; SURVIVAL; VIABILITY;

ARTICLE; BACTERIAL CELL; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BACTERIUM CONTAMINATION; CONTROLLED STUDY; ENTEROCOCCUS FAECALIS; FOOD CONTAMINATION; HEAT TOLERANCE; HEAT TREATMENT; LISTERIA INNOCUA; MICROBIAL POPULATION DYNAMICS; MILK; NONHUMAN; POPULATION SIZE; PSEUDOMONAS FLUORESCENS; SALMONELLA ENTERICA;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; LISTERIA INNOCUA; PSEUDOMONAS FLUORESCENS; SALMONELLA ENTERITIDIS;

EID: 70449364998     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00452-09     Document Type: Article

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