Ecophysiology of food-borne pathogens: Essential knowledge to improve food safety

International Journal of Food Microbiology

Volumn 139, Issue SUPPL. 1, 2010, Pages

  McMeekin, T A ^a   Hill, C ^b   Wagner, M ^c   Dahl, A ^d   Ross, T ^a  

^a UNIVERSITY OF TASMANIA   (Australia)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF VIENNA   (Austria)

^d MAX PLANCK INSTITUTE FOR MOLECULAR GENETICS   (Germany)

Author keywords

Dispersal; Mechanistic; Modelling; Multi disciplinary; Rapid methods; Stochasticity

Indexed keywords

ARTICLE; DECISION SUPPORT SYSTEM; ECOPHYSIOLOGY; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD SAFETY; GENETIC VARIABILITY; HOMEOSTASIS; KNOWLEDGE; MATHEMATICAL ANALYSIS; MATHEMATICAL MODEL; MOLECULAR BIOLOGY; OSMOSIS; PH; PHENOTYPE; STOCHASTIC MODEL; THERMODYNAMICS; BACTERIA; BACTERIAL PHENOMENA AND FUNCTIONS; CHEMISTRY; FOOD ANALYSIS; FOOD POISONING; HUMAN; MICROBIOLOGY; PROCEDURES; PRODUCT SAFETY;

BACTERIA; BACTERIAL PHYSIOLOGICAL PHENOMENA; CONSUMER PRODUCT SAFETY; FOOD ANALYSIS; FOODBORNE DISEASES; HUMANS; KNOWLEDGE;

BACTERIA (MICROORGANISMS);

EID: 77952670806     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.01.041     Document Type: Article

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