메뉴 건너뛰기




Volumn , Issue , 2003, Pages 63-150

Secondary models

Author keywords

[No Author keywords available]

Indexed keywords


EID: 77956588814     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter
Times cited : (123)

References (283)
  • 1
    • 21844495723 scopus 로고
    • Growth modelling of the predominant microbial groups in hamburgers in relation to modulation of atmosphere composition, storage temperature, and diameter of meat particle
    • Abdullah, B., Gardini, F., Paparella, A., and Guerzoni, M.E. Growth modelling of the predominant microbial groups in hamburgers in relation to modulation of atmosphere composition, storage temperature, and diameter of meat particle. Meat Sci., 38, 511-526, 1994.
    • (1994) Meat Sci. , vol.38 , pp. 511-526
    • Abdullah, B.1    Gardini, F.2    Paparella, A.3    Guerzoni, M.E.4
  • 2
    • 0024403919 scopus 로고
    • Comparison of the Schoolfield (Non-linear Arrhenius) model and the square root model for predicting bacterial growth in foods
    • Adair, C., Kilsby, D.C., and Whittall, P.T. Comparison of the Schoolfield (non-linear Arrhenius) model and the square root model for predicting bacterial growth in foods. Food Microbiol., 6, 7-18, 1989.
    • (1989) Food Microbiol. , vol.6 , pp. 7-18
    • Adair, C.1    Kilsby, D.C.2    Whittall, P.T.3
  • 3
    • 0025836350 scopus 로고
    • Modelling the effect of pH, acidulant and temperature on growth of Yersinia enterocolitica
    • Adams, M.R., Little, C.L., and Easter, M.C. Modelling the effect of pH, acidulant and temperature on growth of Yersinia enterocolitica. J. Appl. Bacteriol., 71, 65-71, 1991.
    • (1991) J. Appl. Bacteriol. , vol.71 , pp. 65-71
    • Adams, M.R.1    Little, C.L.2    Easter, M.C.3
  • 4
    • 85056064275 scopus 로고
    • Salt (Chlorine as sodium chloride) in seafood. Volumetric method
    • AOAC, Arlington, VA
    • Anon. Salt (chlorine as sodium chloride) in seafood. Volumetric method. In Official Methods of Analysis, AOAC, Arlington, VA, 1995a, p. 937.09.
    • (1995) Official Methods of Analysis
    • Anon1
  • 5
    • 85056051694 scopus 로고
    • Nitrites in cured meat. Colorimetric method
    • AOAC, Arlington, VA
    • Anon. Nitrites in cured meat. Colorimetric method. In Official Methods of Analysis, AOAC, Arlington, VA, 1995b, p. 937.31.
    • (1995) Official Methods of Analysis
    • Anon1
  • 6
    • 0242412890 scopus 로고    scopus 로고
    • Audits International, Northbrook, IL
    • Audits International, US Food Temperature Evaluation. Audits International, Northbrook, IL, 1999. http://www.foodriskclearinghouse.umd.edu/audits_international.htm. February, 2002.
    • (1999) US Food Temperature Evaluation
  • 7
    • 0034713431 scopus 로고    scopus 로고
    • Mathematical modelling of the growth rate and lag time for Listeria monocytogenes
    • Augustin, J.-C. and Carlier, V. Mathematical modelling of the growth rate and lag time for Listeria monocytogenes. Int. J. Food Microbiol., 56, 29-51, 2000a.
    • (2000) Int. J. Food Microbiol. , vol.56 , pp. 29-51
    • Augustin, J.-C.1    Carlier, V.2
  • 8
    • 0034713211 scopus 로고    scopus 로고
    • Modelling the growth of Listeria monocytogenes with a multiplicative type model including interactions between environmental factors
    • Augustin, J.-C. and Carlier, V. Modelling the growth of Listeria monocytogenes with a multiplicative type model including interactions between environmental factors. Int. J. Food Microbiol., 56, 53-70, 2000b.
    • (2000) Int. J. Food Microbiol. , vol.56 , pp. 53-70
    • Augustin, J.-C.1    Carlier, V.2
  • 9
    • 0034660446 scopus 로고    scopus 로고
    • A model describing the effect of temperature history on lag time for Listeria monocytogenes
    • Augustin, J.-C., Rosso, L., and Carlier, V. A model describing the effect of temperature history on lag time for Listeria monocytogenes. Int. J. Food Microbiol., 57, 169-181, 2000.
    • (2000) Int. J. Food Microbiol. , vol.57 , pp. 169-181
    • Augustin, J.-C.1    Rosso, L.2    Carlier, V.3
  • 10
    • 0030010920 scopus 로고    scopus 로고
    • The particular behaviour of Listeria monocytogenes under sub-optimal conditions
    • Bajard, S., Rosso, L., Fardel, G., and Flandrois, J.P. The particular behaviour of Listeria monocytogenes under sub-optimal conditions. Int. J. Food Microbiol., 29, 201-211, 1996.
    • (1996) Int. J. Food Microbiol. , vol.29 , pp. 201-211
    • Bajard, S.1    Rosso, L.2    Fardel, G.3    Flandrois, J.P.4
  • 11
    • 0027717004 scopus 로고
    • Probability models to assess the safety of foods with respect to Clostridium botulinum
    • Baker, D.A. Probability models to assess the safety of foods with respect to Clostridium botulinum. J. Ind. Microbiol., 12, 156-161, 1993.
    • (1993) J. Ind. Microbiol. , vol.12 , pp. 156-161
    • Baker, D.A.1
  • 12
    • 84961784392 scopus 로고
    • Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridium botulinum toxigenesis by modelling length of the lag phase of growth
    • Baker, D.A. and Genigeorgis, C. Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridium botulinum toxigenesis by modelling length of the lag phase of growth. J. Food Prot., 53, 131-140, 1990.
    • (1990) J. Food Prot. , vol.53 , pp. 131-140
    • Baker, D.A.1    Genigeorgis, C.2
  • 14
    • 0025360514 scopus 로고
    • Growth and toxigenesis of C. Botulinum type E in fishes packaged under modified atmospheres
    • Baker, D., Genigeorgis, C., Glover, J., and Razavilar, V. Growth and toxigenesis of C. botulinum type E in fishes packaged under modified atmospheres. Int. J. Food Microbiol., 10, 269-290, 1990.
    • (1990) Int. J. Food Microbiol. , vol.10 , pp. 269-290
    • Baker, D.1    Genigeorgis, C.2    Glover, J.3    Razavilar, V.4
  • 15
    • 0032493180 scopus 로고    scopus 로고
    • Comparison of stochastic and deterministic concepts of bacterial lag
    • Baranyi, J. Comparison of stochastic and deterministic concepts of bacterial lag. J. Theor. Biol., 192, 403-408, 1998.
    • (1998) J. Theor. Biol. , vol.192 , pp. 403-408
    • Baranyi, J.1
  • 16
    • 0028080154 scopus 로고
    • A dynamic approach to predicting bacterial growth in food
    • Baranyi, J. and Roberts, T.A. A dynamic approach to predicting bacterial growth in food. Int. J. Food Microbiol., 23, 277-294, 1994.
    • (1994) Int. J. Food Microbiol. , vol.23 , pp. 277-294
    • Baranyi, J.1    Roberts, T.A.2
  • 17
    • 0029112191 scopus 로고
    • Mathematics of predictive food microbiology
    • Baranyi, J. and Roberts, T.A. Mathematics of predictive food microbiology. Int. J. Food Microbiol., 26,199-218, 1995.
    • (1995) Int. J. Food Microbiol. , vol.26 , pp. 199-218
    • Baranyi, J.1    Roberts, T.A.2
  • 18
    • 0030086746 scopus 로고    scopus 로고
    • Effects of parametrization on the performance of empirical models used in “predictive microbiology.”
    • Baranyi, J., Ross, T., McMeekin, T.A., and Roberts, T.A. Effects of parametrization on the performance of empirical models used in “predictive microbiology.” Food Microbiol., 13, 83-91, 1996.
    • (1996) Food Microbiol. , vol.13 , pp. 83-91
    • Baranyi, J.1    Ross, T.2    McMeekin, T.A.3    Roberts, T.A.4
  • 19
    • 0034924932 scopus 로고    scopus 로고
    • Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans
    • Battey, A.S. and Schaffner, D.W. Modelling bacterial spoilage in cold-filled ready to drink beverages by Acinetobacter calcoaceticus and Gluconobacter oxydans. J. Appl. Microbiol., 91, 237-247, 2001.
    • (2001) J. Appl. Microbiol. , vol.91 , pp. 237-247
    • Battey, A.S.1    Schaffner, D.W.2
  • 20
    • 0034822426 scopus 로고    scopus 로고
    • Modelling mould spoilage on cold-filled readyto-drink beverages by Aspergillus niger and Penicillium spinulosum
    • Battey, A.S., Duffy, S., and Schaffner, D.W. Modelling mould spoilage on cold-filled readyto-drink beverages by Aspergillus niger and Penicillium spinulosum. Food Microbiol., 18, 521-529, 2001.
    • (2001) Food Microbiol. , vol.18 , pp. 521-529
    • Battey, A.S.1    Duffy, S.2    Schaffner, D.W.3
  • 21
    • 0036204591 scopus 로고    scopus 로고
    • Modeling yeast spoilage in cold-filled ready-todrink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica
    • Battey, A.S., Duffy, S., and Schaffner, D.W. Modeling yeast spoilage in cold-filled ready-todrink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica. Appl. Environ. Microbiol., 68, 1901-1906, 2002.
    • (2002) Appl. Environ. Microbiol. , vol.68 , pp. 1901-1906
    • Battey, A.S.1    Duffy, S.2    Schaffner, D.W.3
  • 23
    • 0033952579 scopus 로고    scopus 로고
    • On the design of optimal experiments for parameter estimation of a Ratkowsky-type growth kinetic at suboptimal temperatures
    • Bernaerts, K., Versyck, K.J., and van Impe, J.F. On the design of optimal experiments for parameter estimation of a Ratkowsky-type growth kinetic at suboptimal temperatures. Int. J. Food Microbiol., 54, 27-38, 2000.
    • (2000) Int. J. Food Microbiol. , vol.54 , pp. 27-38
    • Bernaerts, K.1    Versyck, K.J.2    Van Impe, J.F.3
  • 24
    • 0029147748 scopus 로고
    • Expanded response surface model for predicting the effects of temperature, pH, sodium chloride contents and sodium nitrite concentration on the growth rate of Yersinia enterocolitica
    • Bhaduri, S., Buchanan, R.L., and Phillips, J.G. Expanded response surface model for predicting the effects of temperature, pH, sodium chloride contents and sodium nitrite concentration on the growth rate of Yersinia enterocolitica. J. Appl. Bacteriol., 79, 163-170, 1995.
    • (1995) J. Appl. Bacteriol. , vol.79 , pp. 163-170
    • Bhaduri, S.1    Buchanan, R.L.2    Phillips, J.G.3
  • 25
    • 0033152732 scopus 로고    scopus 로고
    • Defining the growth/no growth interface for Listeria monocytogenes in Mexican-style cheese based on salt, pH and moisture content
    • Bolton, L.F. and Frank, J.F. Defining the growth/no growth interface for Listeria monocytogenes in Mexican-style cheese based on salt, pH and moisture content. J. Food Prot., 62, 601-609, 1999.
    • (1999) J. Food Prot. , vol.62 , pp. 601-609
    • Bolton, L.F.1    Frank, J.F.2
  • 26
    • 0033956294 scopus 로고    scopus 로고
    • Inhibitory combinations of nisin, sodium chloride, and pH on Listeria monocytogenes ATCC 15313 in broth by an experimental design approach
    • Bouttefroy, A., Mansour, M., Linder, M., and Milliere, J.B. Inhibitory combinations of nisin, sodium chloride, and pH on Listeria monocytogenes ATCC 15313 in broth by an experimental design approach. Int. J. Food Microbiol., 54, 109-115, 2000.
    • (2000) Int. J. Food Microbiol. , vol.54 , pp. 109-115
    • Bouttefroy, A.1    Mansour, M.2    Linder, M.3    Milliere, J.B.4
  • 27
    • 0002201017 scopus 로고
    • Hazard analysis applied to microbial growth in foods: Development and application of three-dimensional models to predict bacterial growth
    • Broughall, J.M. and Brown, C. Hazard analysis applied to microbial growth in foods: development and application of three-dimensional models to predict bacterial growth. Food Microbiol., 1, 13-22, 1984.
    • (1984) Food Microbiol. , vol.1 , pp. 13-22
    • Broughall, J.M.1    Brown, C.2
  • 28
    • 0020967470 scopus 로고
    • Hazard analysis applied to microbial growth in foods: Development of mathematical models describing the effect of water activity
    • Broughall, J.M., Anslow, P., and Kilsby, D.C. Hazard analysis applied to microbial growth in foods: development of mathematical models describing the effect of water activity. J. Appl. Bacteriol., 55, 101-110, 1983.
    • (1983) J. Appl. Bacteriol. , vol.55 , pp. 101-110
    • Broughall, J.M.1    Anslow, P.2    Kilsby, D.C.3
  • 29
    • 0027755370 scopus 로고
    • Developing and distributing user-friendly application software
    • Buchanan, R.L. Developing and distributing user-friendly application software. J. Ind. Microbiol., 12, 251-255, 1993a.
    • (1993) J. Ind. Microbiol. , vol.12 , pp. 251-255
    • Buchanan, R.L.1
  • 31
    • 0027949037 scopus 로고
    • Expansion of response surface models for the growth of Escherichia coli O157:H7 to include sodium nitrite as a variable
    • Buchanan, R.L. and Bagi, K. Expansion of response surface models for the growth of Escherichia coli O157:H7 to include sodium nitrite as a variable. Int. J. Food Microbiol., 23, 317-332, 1994.
    • (1994) Int. J. Food Microbiol. , vol.23 , pp. 317-332
    • Buchanan, R.L.1    Bagi, K.2
  • 32
    • 0034426019 scopus 로고    scopus 로고
    • Updated models for the effects of temperature, initial pH, NaCl, and NaNO2 on aerobic and anaerobic growth of Listeria monocytogenes
    • Buchanan, R.L. and Phillips, J.G. Updated models for the effects of temperature, initial pH, NaCl, and NaNO2 on aerobic and anaerobic growth of Listeria monocytogenes. Quant. Microbiol., 2, 103-128, 2000.
    • (2000) Quant. Microbiol. , vol.2 , pp. 103-128
    • Buchanan, R.L.1    Phillips, J.G.2
  • 33
    • 84987589808 scopus 로고
    • Response surface models for the effects of temperature, pH, sodium chloride, and sodium nitrite on the aerobic and anaerobic growth of Staphylococcus aureus 196E
    • Buchanan, R.L., Smith, J.L., McColgan, C., Marmer, B.S., Golden, M., and Dell, B. Response surface models for the effects of temperature, pH, sodium chloride, and sodium nitrite on the aerobic and anaerobic growth of Staphylococcus aureus 196E. J. Food Saf., 13, 159-175, 1993.
    • (1993) J. Food Saf. , vol.13 , pp. 159-175
    • Buchanan, R.L.1    Smith, J.L.2    McColgan, C.3    Marmer, B.S.4    Golden, M.5    Dell, B.6
  • 34
    • 0030905782 scopus 로고    scopus 로고
    • Expanded models for the non-thermal inactivation of Listeria monocytogenes
    • Buchanan, R.L., Golden, M.H., and Phillips, J.G. Expanded models for the non-thermal inactivation of Listeria monocytogenes. J. Appl. Microbiol., 82, 567-577, 1997.
    • (1997) J. Appl. Microbiol. , vol.82 , pp. 567-577
    • Buchanan, R.L.1    Golden, M.H.2    Phillips, J.G.3
  • 36
    • 84907682314 scopus 로고
    • The solubility of carbon dioxide in water at low pressure
    • Carroll, J.J., Slupsky, J.D., and Mather, A.E. The solubility of carbon dioxide in water at low pressure. J. Phys. Chem. Ref. Data, 20, 1201-1209, 1991.
    • (1991) J. Phys. Chem. Ref. Data , vol.20 , pp. 1201-1209
    • Carroll, J.J.1    Slupsky, J.D.2    Mather, A.E.3
  • 37
    • 84987277221 scopus 로고
    • Effect of smokehouse temperature, humidity and air flow on smoke penetration into fish muscle
    • Chan, W.S., Toledo, R.T., and Deng, J. Effect of smokehouse temperature, humidity and air flow on smoke penetration into fish muscle. J. Food Sci., 40, 240-243, 1975.
    • (1975) J. Food Sci. , vol.40 , pp. 240-243
    • Chan, W.S.1    Toledo, R.T.2    Deng, J.3
  • 38
    • 84985119686 scopus 로고
    • Combined effect of temperature and salt concentration/water activity on growth rate of Halobacterium spp
    • Chandler, R.E. and McMeekin, T.A. Combined effect of temperature and salt concentration/water activity on growth rate of Halobacterium spp. J. Appl. Bacteriol., 67, 71-76, 1989.
    • (1989) J. Appl. Bacteriol. , vol.67 , pp. 71-76
    • Chandler, R.E.1    McMeekin, T.A.2
  • 39
    • 0033859121 scopus 로고    scopus 로고
    • Modelling the germination kinetics of Clostridium botulinum 56A spores as affected by temperature, pH, and sodium chloride
    • Chea, F.P., Chen, Y., Montville, T.J., and Schaffner, D.W. Modelling the germination kinetics of Clostridium botulinum 56A spores as affected by temperature, pH, and sodium chloride. J. Food Prot., 63, 1071-1079, 2000.
    • (2000) J. Food Prot. , vol.63 , pp. 1071-1079
    • Chea, F.P.1    Chen, Y.2    Montville, T.J.3    Schaffner, D.W.4
  • 40
    • 0034630250 scopus 로고    scopus 로고
    • Modelling the growth of Listeria monocytogenes in dynamic conditions
    • Cheroutre-Vialette, M. and Lebert, A. Modelling the growth of Listeria monocytogenes in dynamic conditions. Int. J. Food Microbiol., 55, 201-207, 2000.
    • (2000) Int. J. Food Microbiol. , vol.55 , pp. 201-207
    • Cheroutre-Vialette, M.1    Lebert, A.2
  • 42
    • 0025071150 scopus 로고
    • The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes
    • Cole, M.B., Jones, M.V., and Holyoak, C. The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes. J. Appl. Bacteriol., 69, 63-72, 1990.
    • (1990) J. Appl. Bacteriol. , vol.69 , pp. 63-72
    • Cole, M.B.1    Jones, M.V.2    Holyoak, C.3
  • 43
    • 0036008373 scopus 로고    scopus 로고
    • Growth of Carnobacterium divergens V41 and production of biogenic amines and divergicin in sterile cold-smoked salmon extract at varying temperatures, NaCl levels, and glucose concentrations
    • Connil, N., Plissoneau, L., Onno, B., Pilet, M.-F., Prévost, H., and Dousset, X. Growth of Carnobacterium divergens V41 and production of biogenic amines and divergicin in sterile cold-smoked salmon extract at varying temperatures, NaCl levels, and glucose concentrations. J. Food Prot., 65, 333-338, 2002.
    • (2002) J. Food Prot. , vol.65 , pp. 333-338
    • Connil, N.1    Plissoneau, L.2    Onno, B.3    Pilet, M.-F.4    Prévost, H.5    Dousset, X.6
  • 44
    • 0032856392 scopus 로고    scopus 로고
    • F. In-vitro antimicrobial activity and chemical composition of Sardinian thymus essential oils
    • Cosentino, S., Tuberoso, C.I.G., Pisano, B., Satta, M., Mascia, V., Arzedi, E., and Palmas, F. In-vitro antimicrobial activity and chemical composition of Sardinian thymus essential oils. Lett. Appl. Microbiol., 29, 130-135, 1999.
    • (1999) Lett. Appl. Microbiol. , vol.29 , pp. 130-135
    • Cosentino, S.1    Tuberoso, C.I.G.2    Pisano, B.3    Satta, M.4    Mascia, V.5    Arzedi, E.6
  • 45
    • 0032861743 scopus 로고    scopus 로고
    • Plant products as antimicrobial agents
    • Cowan, M.M. Plant products as antimicrobial agents. Clin. Microbiol. Rev., 12, 564-582, 1999.
    • (1999) Clin. Microbiol. Rev. , vol.12 , pp. 564-582
    • Cowan, M.M.1
  • 46
    • 0030766479 scopus 로고    scopus 로고
    • A model for the combined effects of temperature and salt concentration on growth rate of food spoilage molds
    • Cuppers, H.G.A., Oomes, S., and Brul, S. A model for the combined effects of temperature and salt concentration on growth rate of food spoilage molds. Appl. Environ. Microbiol., 63, 3764-3769, 1997.
    • (1997) Appl. Environ. Microbiol. , vol.63 , pp. 3764-3769
    • Cuppers, H.G.A.1    Oomes, S.2    Brul, S.3
  • 47
    • 0026491743 scopus 로고
    • The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes
    • Dainty, R.H. and Mackey, B.M. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes. J. Appl. Bacteriol., 73, 103S-114S, 1992.
    • (1992) J. Appl. Bacteriol. , vol.73
    • Dainty, R.H.1    Mackey, B.M.2
  • 48
    • 0004118550 scopus 로고
    • Ph.D. thesis, Technological Laboratory, Danish Ministry of Fisheries, Lynby, Denmark
    • Dalgaard, P. Evaluation and Prediction of Microbial Fish Spoilage, Ph.D. thesis, Technological Laboratory, Danish Ministry of Fisheries, Lynby, Denmark, 1993.
    • (1993) Evaluation and Prediction of Microbial Fish Spoilage
    • Dalgaard, P.1
  • 49
    • 0029127467 scopus 로고
    • Modelling of microbial activity and prediction of shelf life for packed fresh fish
    • Dalgaard, P. Modelling of microbial activity and prediction of shelf life for packed fresh fish. Int. J. Food Microbiol., 26, 305-317, 1995.
    • (1995) Int. J. Food Microbiol. , vol.26 , pp. 305-317
    • Dalgaard, P.1
  • 50
    • 0842298116 scopus 로고    scopus 로고
    • Modelling and prediction the shelf-life of seafood
    • Bremner, H.A. (Ed.), Woodhead Publishing, Cambridge, England
    • Dalgaard, P. Modelling and prediction the shelf-life of seafood. In Safety and Quality Issues in Fish Processing, Bremner, H.A. (Ed.), Woodhead Publishing, Cambridge, England, 2002, pp. 191-219.
    • (2002) Safety and Quality Issues in Fish Processing , pp. 191-219
    • Dalgaard, P.1
  • 51
    • 0034354943 scopus 로고    scopus 로고
    • Cooked and brined shrimps packed in a modified atmosphere have a shelf-life of >7 months at 0°C, but spoil at 4-6 days at 25°C
    • Dalgaard, P. and Jørgensen, L.V. Cooked and brined shrimps packed in a modified atmosphere have a shelf-life of >7 months at 0°C, but spoil at 4-6 days at 25°C. Int. J. Food Sci. Technol., 35, 431-442, 2000.
    • (2000) Int. J. Food Sci. Technol. , vol.35 , pp. 431-442
    • Dalgaard, P.1    Jørgensen, L.V.2
  • 53
    • 0031455343 scopus 로고    scopus 로고
    • Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fish
    • Dalgaard, P., Mejlholm, O., and Huss, H.H. Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fish. Int. J. Food Microbiol., 38, 169-179, 1997.
    • (1997) Int. J. Food Microbiol. , vol.38 , pp. 169-179
    • Dalgaard, P.1    Mejlholm, O.2    Huss, H.H.3
  • 54
    • 70049108074 scopus 로고    scopus 로고
    • The seafood spoilage and safety predictor (SSSP)
    • Van Impe, J.F.M., Geeraerd, A.H., Leguerinel, I., and Mafart, P. (Eds.), Katholieke Universiteit Leuven/BioTec, Belgium
    • Dalgaard, P., Cowan, B. J., Heilmann, J., and Silberg, S. The seafood spoilage and safety predictor (SSSP). In Predictive Modeling in Foods-Conference Proceedings, Van Impe, J.F.M., Geeraerd, A.H., Leguerinel, I., and Mafart, P. (Eds.), Katholieke Universiteit Leuven/BioTec, Belgium, 2003, pp. 256-258.
    • (2003) Predictive Modeling in Foods-Conference Proceedings , pp. 256-258
    • Dalgaard, P.1    Cowan, B.J.2    Heilmann, J.3    Silberg, S.4
  • 55
    • 0032429479 scopus 로고    scopus 로고
    • Dimensionless analysis of the microbial growth rate dependence on sub-optimal temperatures
    • Dantigny, P. Dimensionless analysis of the microbial growth rate dependence on sub-optimal temperatures. J. Ind. Microbiol. Biotechnol., 21, 215-218, 1998.
    • (1998) J. Ind. Microbiol. Biotechnol. , vol.21 , pp. 215-218
    • Dantigny, P.1
  • 56
    • 0034539087 scopus 로고    scopus 로고
    • Influence of the modelling approach on the estimation of the minimum temperature for growth in Belehradek-type models
    • Dantigny, P. and Molin, P. Influence of the modelling approach on the estimation of the minimum temperature for growth in Belehradek-type models. Food Microbiol., 17, 597-604, 2000.
    • (2000) Food Microbiol. , vol.17 , pp. 597-604
    • Dantigny, P.1    Molin, P.2
  • 57
    • 0031080707 scopus 로고    scopus 로고
    • Temperature dependence of growth kinetics of food bacteria
    • Daughtry, B.J., Davey, K.R., and King, K.D. Temperature dependence of growth kinetics of food bacteria. Food Microbiol., 14, 21-30, 1997.
    • (1997) Food Microbiol. , vol.14 , pp. 21-30
    • Daughtry, B.J.1    Davey, K.R.2    King, K.D.3
  • 58
    • 0024425352 scopus 로고
    • A predictive model for combined temperature and water activity on microbial growth during the growth phase
    • Davey, K.R. A predictive model for combined temperature and water activity on microbial growth during the growth phase. J. Appl. Bacteriol., 67, 483-488, 1989.
    • (1989) J. Appl. Bacteriol. , vol.67 , pp. 483-488
    • Davey, K.R.1
  • 59
    • 0026087216 scopus 로고
    • Applicability of the Davey (Linear Arrhenius) predictive model to the lag phase of microbial growth
    • Davey, K.R. Applicability of the Davey (linear Arrhenius) predictive model to the lag phase of microbial growth. J. Appl. Bacteriol., 70, 253-257, 1991.
    • (1991) J. Appl. Bacteriol. , vol.70 , pp. 253-257
    • Davey, K.R.1
  • 60
    • 0027988656 scopus 로고
    • Modeling the combined effect of temperature and pH on the rate coefficient for bacterial growth
    • Davey, K.R. Modeling the combined effect of temperature and pH on the rate coefficient for bacterial growth. Int. J. Food Microbiol., 23, 295-303, 1994.
    • (1994) Int. J. Food Microbiol. , vol.23 , pp. 295-303
    • Davey, K.R.1
  • 61
    • 0004774433 scopus 로고    scopus 로고
    • Belehradek models: Application to chilled foods preservation
    • Davey, K.R. Belehradek models: application to chilled foods preservation. Refrig. Sci. Technol. Proc., EUR 18816, 37-47, 1999.
    • (1999) Refrig. Sci. Technol. Proc., EUR , vol.18816 , pp. 37-47
    • Davey, K.R.1
  • 62
    • 84945908657 scopus 로고    scopus 로고
    • Models for predicting the combined effect of environmental process factors on the exponential and lag phases of bacterial growth: Development and application and an unexpected correlation
    • Melbourne
    • Davey, K.R. Models for predicting the combined effect of environmental process factors on the exponential and lag phases of bacterial growth: development and application and an unexpected correlation. In Proceedings of the 6th World Conference of Chemical Engineering, Melbourne, 2001.
    • (2001) Proceedings of the 6Th World Conference of Chemical Engineering
    • Davey, K.R.1
  • 63
    • 0029103674 scopus 로고
    • Validation of a model for predicting the combined effect of 3 environmental-factors on both exponential and lag phases of bacterial-growth-temperature, salt concentration and pH
    • Davey, K.R. and Daughtry, B.J. Validation of a model for predicting the combined effect of 3 environmental-factors on both exponential and lag phases of bacterial-growth-temperature, salt concentration and pH. Food Res. Int., 28, 233-237, 1995.
    • (1995) Food Res. Int. , vol.28 , pp. 233-237
    • Davey, K.R.1    Daughtry, B.J.2
  • 64
    • 0027761473 scopus 로고
    • Design of experiments for predictive microbial modeling
    • Davies, K.W. Design of experiments for predictive microbial modeling. J. Ind. Microbiol., 12, 295-300, 1993.
    • (1993) J. Ind. Microbiol. , vol.12 , pp. 295-300
    • Davies, K.W.1
  • 65
    • 0028116780 scopus 로고
    • Use of indirect conductimetry to predict the growth of spoilage yeasts, with special consideration of Zagosaccharomyces bailii
    • Deak, T. and Beuchat, L.R. Use of indirect conductimetry to predict the growth of spoilage yeasts, with special consideration of Zagosaccharomyces bailii. Int. J. Food Microbiol., 23, 405-417, 1994.
    • (1994) Int. J. Food Microbiol. , vol.23 , pp. 405-417
    • Deak, T.1    Beuchat, L.R.2
  • 66
    • 0032543984 scopus 로고    scopus 로고
    • Relation between the generation time and the lag time of bacterial growth kinetics
    • Delignette-Muller, M.L. Relation between the generation time and the lag time of bacterial growth kinetics. Int. J. Food Microbiol., 43, 97-104, 1998.
    • (1998) Int. J. Food Microbiol. , vol.43 , pp. 97-104
    • Delignette-Muller, M.L.1
  • 68
    • 18044384386 scopus 로고    scopus 로고
    • The effect of the temperature shifts on the lag phase of Listeria monocytogenes
    • Van Impe, J.F.M., Geeraerd, A.H., Leguerinel, I., and Mafart, P. (Eds.), Katholieke Universiteit Leuven/BioTec, Belgium
    • Delignette-Muller, M.L., Baty, F., Cornu, M., and Bergis, H. The effect of the temperature shifts on the lag phase of Listeria monocytogenes. In Predictive Modeling in Foods-Conference Proceedings, Van Impe, J.F.M., Geeraerd, A.H., Leguerinel, I., and Mafart, P. (Eds.), Katholieke Universiteit Leuven/BioTec, Belgium, 2003, pp. 209-211.
    • (2003) Predictive Modeling in Foods-Conference Proceedings , pp. 209-211
    • Delignette-Muller, M.L.1    Baty, F.2    Cornu, M.3    Bergis, H.4
  • 69
    • 0028973375 scopus 로고    scopus 로고
    • Statistical approach for comparison of the growth rates of the strains of Staphylococcus aureus
    • Dengremont, E. and Membré, J.M. Statistical approach for comparison of the growth rates of the strains of Staphylococcus aureus. Appl. Environ. Microbiol., 61, 4389-4395, 1997.
    • (1997) Appl. Environ. Microbiol. , vol.61 , pp. 4389-4395
    • Dengremont, E.1    Membré, J.M.2
  • 70
    • 0032544033 scopus 로고    scopus 로고
    • Concentration of carbon dioxide in the waterphase as a parameter to model the effect of a modified atmosphere on microorganisms
    • Devlieghere, F., Debevere, J., and van Impe, J. Concentration of carbon dioxide in the waterphase as a parameter to model the effect of a modified atmosphere on microorganisms. Int. J. Food Microbiol., 43, 105-113, 1998.
    • (1998) Int. J. Food Microbiol. , vol.43 , pp. 105-113
    • Devlieghere, F.1    Debevere, J.2    Van Impe, J.3
  • 71
    • 0034733781 scopus 로고    scopus 로고
    • Shelf life of modified atmosphere packed cooked meat products: Addition of Nalactate as a fourth shelf life determinative factor in a model and product validation
    • Devlieghere, F., Geeraerd, A.H., Versyck, K.J., Bernaert, H., van Impe, J., and Debevere, J. Shelf life of modified atmosphere packed cooked meat products: addition of Nalactate as a fourth shelf life determinative factor in a model and product validation. Int. J. Food Microbiol., 58, 93-106, 2000a.
    • (2000) Int. J. Food Microbiol. , vol.58 , pp. 93-106
    • Devlieghere, F.1    Geeraerd, A.H.2    Versyck, K.J.3    Bernaert, H.4    Van Impe, J.5    Debevere, J.6
  • 72
    • 0033828946 scopus 로고    scopus 로고
    • Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products
    • Devlieghere, F., Lefevre, I., Magnin, A., and Debevere, J. Growth of Aeromonas hydrophila in modified-atmosphere-packed cooked meat products. Food Microbiol., 17, 185-196, 2000b.
    • (2000) Food Microbiol. , vol.17 , pp. 185-196
    • Devlieghere, F.1    Lefevre, I.2    Magnin, A.3    Debevere, J.4
  • 74
    • 0024793621 scopus 로고
    • The control and measurement of “CO2” during fermentations
    • Dixon, N.M. and Kell, D.B. The control and measurement of “CO2” during fermentations. J. Microbiol. Methods, 10, 155-176, 1989.
    • (1989) J. Microbiol. Methods , vol.10 , pp. 155-176
    • Dixon, N.M.1    Kell, D.B.2
  • 75
    • 0027762197 scopus 로고
    • An introduction to predictive microbiology and the development and use of probability models with Clostridium botulinum
    • Dodds, K.L. An introduction to predictive microbiology and the development and use of probability models with Clostridium botulinum. J. Ind. Microbiol., 12, 139-143, 1993.
    • (1993) J. Ind. Microbiol. , vol.12 , pp. 139-143
    • Dodds, K.L.1
  • 76
    • 0024136245 scopus 로고
    • A model for the prediction of the microbial spoilage of sun-dried tropical fish
    • Doe, P.E. and Heruwati, E. A model for the prediction of the microbial spoilage of sun-dried tropical fish. J. Food Eng., 8, 47-72, 1988.
    • (1988) J. Food Eng. , vol.8 , pp. 47-72
    • Doe, P.E.1    Heruwati, E.2
  • 78
    • 0030787976 scopus 로고    scopus 로고
    • Acetic, lactic, and hydrochloric acid effects on Staphylococcus aureus 196E growth based on a predictive model
    • Eifert, J.D., Hackney, C.R., Pierson, M.D., Duncan, S.E., and Eigel, W.N. Acetic, lactic, and hydrochloric acid effects on Staphylococcus aureus 196E growth based on a predictive model. J. Food Sci., 62, 174-178, 1997.
    • (1997) J. Food Sci. , vol.62 , pp. 174-178
    • Eifert, J.D.1    Hackney, C.R.2    Pierson, M.D.3    Duncan, S.E.4    Eigel, W.N.5
  • 79
    • 0003160126 scopus 로고
    • Organic acids and esters
    • Gould, G.W. (Ed.), Elsevier Science Publishers, London
    • Eklund, T. Organic acids and esters. In Mechanisms of Action of Food Preservation Procedures, Gould, G.W. (Ed.), Elsevier Science Publishers, London, 1989, pp. 160-200.
    • (1989) Mechanisms of Action of Food Preservation Procedures , pp. 160-200
    • Eklund, T.1
  • 80
    • 2142746284 scopus 로고
    • The activated complex in chemical reactions
    • Eyring, H. The activated complex in chemical reactions. J. Chem. Phys., 3, 107-115, 1935.
    • (1935) J. Chem. Phys. , vol.3 , pp. 107-115
    • Eyring, H.1
  • 81
    • 0002955921 scopus 로고
    • Predictive modeling of food deterioration and safety
    • Pierson, M.D. and Stern, N.J. (Eds.), Marcel Dekker, New York
    • Farber, J. M. Predictive modeling of food deterioration and safety. In Foodborne Microorganisms and Their Toxins: Developing Methodology, Pierson, M.D. and Stern, N.J. (Eds.), Marcel Dekker, New York, 1986, pp. 57-90.
    • (1986) Foodborne Microorganisms and Their Toxins: Developing Methodology , pp. 57-90
    • Farber, J.M.1
  • 82
    • 0034830926 scopus 로고    scopus 로고
    • 2 concentrations as influenced by chill temperature, pH and NaCl
    • 2 concentrations as influenced by chill temperature, pH and NaCl. Food Microbiol., 18, 453-461, 2001.
    • (2001) Food Microbiol. , vol.18 , pp. 453-461
    • Fernandez, P.S.1    Baranyi, J.2    Peck, M.W.3
  • 83
    • 0345055819 scopus 로고    scopus 로고
    • Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation
    • Gänzle, M.G., Ehmann, M., and Hammes, W.P. Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Appl. Environ. Microbiol., 64, 2616-2623, 1998.
    • (1998) Appl. Environ. Microbiol. , vol.64 , pp. 2616-2623
    • Gänzle, M.G.1    Ehmann, M.2    Hammes, W.P.3
  • 84
    • 0037196182 scopus 로고    scopus 로고
    • Improving artificial neural networks with a pruning methodology and genetic algorithms for their application in microbial growth predictions in food
    • Garcia-Gimeno, R.M., Hervás-Martinez, C., and de Silóniz, M.I. Improving artificial neural networks with a pruning methodology and genetic algorithms for their application in microbial growth predictions in food. Int. J. Food Microbiol., 72, 19-30, 2002.
    • (2002) Int. J. Food Microbiol. , vol.72 , pp. 19-30
    • Garcia-Gimeno, R.M.1    Hervás-Martinez, C.2    De Silóniz, M.I.3
  • 86
    • 0031733749 scopus 로고    scopus 로고
    • Application of artificial neural networks as a non-linear modular modeling technique to describe bacterial growth in chilled food products
    • Geeraerd, A.H., Herremans, C.H., Cenens, C., and Van Impe J.F. Application of artificial neural networks as a non-linear modular modeling technique to describe bacterial growth in chilled food products. Int. J. Food Microbiol., 44, 49-68, 1998a.
    • (1998) Int. J. Food Microbiol. , vol.44 , pp. 49-68
    • Geeraerd, A.H.1    Herremans, C.H.2    Cenens, C.3    Van Impe, J.F.4
  • 87
    • 0032058425 scopus 로고    scopus 로고
    • Modeling the kinetics of isobaric-isothermal inactivation of Bacillus subtilis alphaamylase with artificial neural networks
    • Geeraerd, A.H., Herremans, C.H., Ludikhuyze, L.R., Hendrickx, M.E., and Van Impe, J.F. Modeling the kinetics of isobaric-isothermal inactivation of Bacillus subtilis alphaamylase with artificial neural networks. J. Food Eng., 36, 263-279, 1998b.
    • (1998) J. Food Eng. , vol.36 , pp. 263-279
    • Geeraerd, A.H.1    Herremans, C.H.2    Ludikhuyze, L.R.3    Hendrickx, M.E.4    Van Impe, J.F.5
  • 89
    • 0019882216 scopus 로고
    • Factors affecting the probability of growth of pathogenic microorganisms in foods
    • Genigeorgis, C.A. Factors affecting the probability of growth of pathogenic microorganisms in foods. J. Am. Vet. Med. Assoc., 179, 1410-1417, 1981.
    • (1981) J. Am. Vet. Med. Assoc. , vol.179 , pp. 1410-1417
    • Genigeorgis, C.A.1
  • 90
    • 0001162222 scopus 로고
    • Growth and survival of Listeria monocytogenes in market cheeses stored at 4°C to 30°C
    • Genigeorgis, C., Carniciu, M., Dutulescu, D., and Farver, T.B. Growth and survival of Listeria monocytogenes in market cheeses stored at 4°C to 30°C. J. Food Protect., 54, 662-668, 1991.
    • (1991) J. Food Protect. , vol.54 , pp. 662-668
    • Genigeorgis, C.1    Carniciu, M.2    Dutulescu, D.3    Farver, T.B.4
  • 91
    • 0023759199 scopus 로고
    • The effect of pH and temperature on initiation of growth of Listeria monocytogenes
    • George, S.M., Lund, B.M., and Brocklehurst, T.F. The effect of pH and temperature on initiation of growth of Listeria monocytogenes. Lett. Appl. Microbiol., 6, 153-156, 1988.
    • (1988) Lett. Appl. Microbiol. , vol.6 , pp. 153-156
    • George, S.M.1    Lund, B.M.2    Brocklehurst, T.F.3
  • 92
    • 0023359956 scopus 로고
    • The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry
    • Gibson, A.M., Bratchell, N., and Roberts, T.A. The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry. J. Appl. Bacteriol., 62, 479-490, 1987.
    • (1987) J. Appl. Bacteriol. , vol.62 , pp. 479-490
    • Gibson, A.M.1    Bratchell, N.2    Roberts, T.A.3
  • 93
    • 0023854234 scopus 로고
    • Predicting microbial growth: Growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature
    • Gibson, A.M., Bratchell, N., and Roberts, T.A. Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. Int. J. Food Microbiol., 6, 155-178, 1988.
    • (1988) Int. J. Food Microbiol. , vol.6 , pp. 155-178
    • Gibson, A.M.1    Bratchell, N.2    Roberts, T.A.3
  • 94
    • 0027987343 scopus 로고
    • Predicting fungal growth: The effect of water activity on Aspergillus flavus and related species
    • Gibson, A.M., Baranyi, J., Pitt, J.I., Eyles, M.J., and Roberts, T.A. Predicting fungal growth: the effect of water activity on Aspergillus flavus and related species. Int. J. Food Microbiol., 23, 419-431, 1994.
    • (1994) Int. J. Food Microbiol. , vol.23 , pp. 419-431
    • Gibson, A.M.1    Baranyi, J.2    Pitt, J.I.3    Eyles, M.J.4    Roberts, T.A.5
  • 95
    • 0002495686 scopus 로고
    • The solubility of carbon dioxide in meat
    • Gill, C.O. The solubility of carbon dioxide in meat. Meat Sci., 22, 65-71, 1988.
    • (1988) Meat Sci. , vol.22 , pp. 65-71
    • Gill, C.O.1
  • 96
    • 85056068058 scopus 로고    scopus 로고
    • Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage microorganisms in cold-smoked salmon
    • Giménez, B.C. and Dalgaard, P. Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage microorganisms in cold-smoked salmon. J. Appl. Microbiol., in press.
    • J. Appl. Microbiol
    • Giménez, B.C.1    Dalgaard, P.2
  • 97
    • 0344240601 scopus 로고    scopus 로고
    • Hurdle technology
    • Robinson, R., Batt, C.A., and Patel, P. (Eds.), Academic Press, London
    • Gorris, L. Hurdle technology. In Encyclopaedia of Food Microbiology, Robinson, R., Batt, C.A., and Patel, P. (Eds.), Academic Press, London, 2000, pp. 1071-1076.
    • (2000) Encyclopaedia of Food Microbiology , pp. 1071-1076
    • Gorris, L.1
  • 98
    • 0030221426 scopus 로고    scopus 로고
    • Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum
    • Graham, A.F., Mason, D.R., and Peck, M.W. Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum. Int. J. Food Microbiol., 31, 69-85, 1996.
    • (1996) Int. J. Food Microbiol. , vol.31 , pp. 69-85
    • Graham, A.F.1    Mason, D.R.2    Peck, M.W.3
  • 99
    • 0036302710 scopus 로고    scopus 로고
    • Volatile components of raw and smoked black bream (Brama rail) and rainbow trout (Oncorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography/mass spectrometry
    • Guillén, M.D. and Errecalde, C. Volatile components of raw and smoked black bream (Brama rail) and rainbow trout (Oncorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography/mass spectrometry. J. Sci. Food Agric., 82, 945-952, 2002.
    • (2002) J. Sci. Food Agric. , vol.82 , pp. 945-952
    • Guillén, M.D.1    Errecalde, C.2
  • 100
    • 0036064637 scopus 로고    scopus 로고
    • A probabilistic neural network approach for modeling and classification of bacterial growth/no-growth data
    • Hajmeer, M.N. and Basheer, I. A probabilistic neural network approach for modeling and classification of bacterial growth/no-growth data. J. Microbiol. Methods, 51, 217-226, 2002.
    • (2002) J. Microbiol. Methods , vol.51 , pp. 217-226
    • Hajmeer, M.N.1    Basheer, I.2
  • 101
    • 0037447914 scopus 로고    scopus 로고
    • A hybrid Bayesian-neural network approach for probabilistic modeling of bacterial growth/no-growth interface
    • Hajmeer, M.N. and Basheer, I.A. A hybrid Bayesian-neural network approach for probabilistic modeling of bacterial growth/no-growth interface. Int. J. Food Microbiol., 82, 233-243, 2003a.
    • (2003) Int. J. Food Microbiol. , vol.82 , pp. 233-243
    • Hajmeer, M.N.1    Basheer, I.A.2
  • 102
    • 0037298712 scopus 로고    scopus 로고
    • Comparison of logistic regression and neural network-based classifiers for bacterial growth
    • Hajmeer, M.N. and Basheer, I. Comparison of logistic regression and neural network-based classifiers for bacterial growth. Food Microbiol., 20, 43-55, 2003b.
    • (2003) Food Microbiol. , vol.20 , pp. 43-55
    • Hajmeer, M.N.1    Basheer, I.2
  • 103
    • 0031031431 scopus 로고    scopus 로고
    • Computational neural networks for predictive microbiology. 2. Application to microbial growth
    • Hajmeer, M.N., Basheer, I.A., and Najjar, Y.M. Computational neural networks for predictive microbiology. 2. Application to microbial growth. Int. J. Food Microbiol., 34, 51-66, 1997.
    • (1997) Int. J. Food Microbiol. , vol.34 , pp. 51-66
    • Hajmeer, M.N.1    Basheer, I.A.2    Najjar, Y.M.3
  • 104
    • 0025919514 scopus 로고
    • Utility of phenomenological models for describing temperature dependence of bacterial growth
    • Heitzer, A., Kohler, H.E., Reichert, P., and Hamer, G. Utility of phenomenological models for describing temperature dependence of bacterial growth. Appl. Environ. Microbiol., 57, 2656-2665, 1991.
    • (1991) Appl. Environ. Microbiol. , vol.57 , pp. 2656-2665
    • Heitzer, A.1    Kohler, H.E.2    Reichert, P.3    Hamer, G.4
  • 105
    • 18044368600 scopus 로고
    • Influence of temperature on the growth of bacteria
    • Clarendon Press, Oxford
    • Hinshelwood, C.N. Influence of temperature on the growth of bacteria. In The Chemical Kinetics of the Bacterial Cell, Clarendon Press, Oxford, 1946, 254-257.
    • (1946) The Chemical Kinetics of the Bacterial Cell , pp. 254-257
    • Hinshelwood, C.N.1
  • 107
    • 0038546072 scopus 로고
    • The influence of temperature on the rate of enzymic processes
    • Hultin, E. The influence of temperature on the rate of enzymic processes. Acta Chem. Scand., 9, 1700-1710, 1955.
    • (1955) Acta Chem. Scand. , vol.9 , pp. 1700-1710
    • Hultin, E.1
  • 109
    • 0002153082 scopus 로고    scopus 로고
    • Modelling microbial responses in foods
    • Roberts, T.A., Baird-Parker, A.C., and Tompkin, R.B. (Eds.), Blackie Academic & Professional, London
    • ICMSF. Modelling microbial responses in foods. In Microorganisms in Foods. 5. Microbiological Specifications of Food Pathogens, Roberts, T.A., Baird-Parker, A.C., and Tompkin, R.B. (Eds.), Blackie Academic & Professional, London, 1996b, pp. 493-500.
    • (1996) Microorganisms in Foods. 5. Microbiological Specifications of Food Pathogens , pp. 493-500
  • 110
    • 0023095568 scopus 로고
    • Probability of growth and toxin production by nonproteolytic Clostridium botulinum in rockfish fillets stored under modified atmospheres
    • Ikawa, J.Y. and Genigeorgis, C. Probability of growth and toxin production by nonproteolytic Clostridium botulinum in rockfish fillets stored under modified atmospheres. Int. J. Food Microbiol., 4, 167-181, 1987.
    • (1987) Int. J. Food Microbiol. , vol.4 , pp. 167-181
    • Ikawa, J.Y.1    Genigeorgis, C.2
  • 111
    • 0001110997 scopus 로고
    • Performance of domestic refrigerators and retail display cabinets for chilled products
    • James, S. and Evans, J. Performance of domestic refrigerators and retail display cabinets for chilled products. Refrig. Sci. Technol. Proc., 1990-1994, 401-409, 1990.
    • (1990) Refrig. Sci. Technol. Proc. , vol.1990-1994 , pp. 401-409
    • James, S.1    Evans, J.2
  • 112
    • 0034142295 scopus 로고    scopus 로고
    • The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth
    • Jenkins, P., Poulos, P.G., Cole, M.B., Vandeven, M.H., and Legan, J.D. The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth. J. Food Prot., 63, 222-230, 2000.
    • (2000) J. Food Prot. , vol.63 , pp. 222-230
    • Jenkins, P.1    Poulos, P.G.2    Cole, M.B.3    Vandeven, M.H.4    Legan, J.D.5
  • 113
    • 0035916964 scopus 로고    scopus 로고
    • Microbial growth modelling with artificial neural networks
    • Jeyamkondan, S., Jayas, D.S., and Holley, R.A. Microbial growth modelling with artificial neural networks. Int. J. Food Microbiol., 64, 343-354, 2001.
    • (2001) Int. J. Food Microbiol. , vol.64 , pp. 343-354
    • Jeyamkondan, S.1    Jayas, D.S.2    Holley, R.A.3
  • 114
    • 84940783558 scopus 로고
    • The growth rate of E. Coli in relation to temperature, quinine and coenzyme
    • Johnson, F.H. and Lewin, I. The growth rate of E. coli in relation to temperature, quinine and coenzyme. J. Cell. Comp. Physiol., 28, 47-75, 1946.
    • (1946) J. Cell. Comp. Physiol. , vol.28 , pp. 47-75
    • Johnson, F.H.1    Lewin, I.2
  • 115
    • 0027718247 scopus 로고
    • Advances in modeling microbial growth
    • Jones, J.E. and Walker, S. Advances in modeling microbial growth. J. Ind. Microbiol., 12, 200-205, 1993.
    • (1993) J. Ind. Microbiol. , vol.12 , pp. 200-205
    • Jones, J.E.1    Walker, S.2
  • 117
    • 0033935050 scopus 로고    scopus 로고
    • Multiple compound quality index for coldsmoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH
    • Jørgensen, L.V., Dalgaard, P., and Huss, H.H. Multiple compound quality index for coldsmoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH. J. Agric. Food Chem., 48, 2448-2453, 2000.
    • (2000) J. Agric. Food Chem. , vol.48 , pp. 2448-2453
    • Jørgensen, L.V.1    Dalgaard, P.2    Huss, H.H.3
  • 118
    • 0029839575 scopus 로고    scopus 로고
    • Interactive effects of temperature, initial pH, sodium chloride, and sodium pyrophosphate on the growth kinetics of Clostridium perfringens
    • Juneja, V.K., Marmer, B.S., Phillips, J.G., and Palumbo, S.A. Interactive effects of temperature, initial pH, sodium chloride, and sodium pyrophosphate on the growth kinetics of Clostridium perfringens. J. Food Prot., 59, 963-968, 1996.
    • (1996) J. Food Prot. , vol.59 , pp. 963-968
    • Juneja, V.K.1    Marmer, B.S.2    Phillips, J.G.3    Palumbo, S.A.4
  • 119
    • 0027517239 scopus 로고
    • Dynamics of microbial growth and metabolic activity and their control by aeration
    • Kalina, V. Dynamics of microbial growth and metabolic activity and their control by aeration. Antonie Van Leeuwenhoek, 63, 353-373, 1993.
    • (1993) Antonie Van Leeuwenhoek , vol.63 , pp. 353-373
    • Kalina, V.1
  • 120
    • 0010555885 scopus 로고
    • Bestimmung des nitritgehaltes in rucherfischen und anden fischprodukten
    • Karl, H. Bestimmung des nitritgehaltes in rucherfischen und anden fischprodukten. Deutsche Lebensmittel-Rundschau, 2, 41-45, 1992.
    • (1992) Deutsche Lebensmittel-Rundschau , vol.2 , pp. 41-45
    • Karl, H.1
  • 121
    • 0035319412 scopus 로고    scopus 로고
    • Predictive modeling of the shelf life of fish under nonisothermal conditions
    • Koutsoumanis, K. Predictive modeling of the shelf life of fish under nonisothermal conditions. Appl. Environ. Microbiol., 67, 1821-1829, 2001.
    • (2001) Appl. Environ. Microbiol. , vol.67 , pp. 1821-1829
    • Koutsoumanis, K.1
  • 122
    • 0034715170 scopus 로고    scopus 로고
    • Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life prediction
    • Koutsoumanis, K. and Nychas, G.-J.E. Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life prediction. Int. J. Food Microbiol., 60, 171-184, 2000.
    • (2000) Int. J. Food Microbiol. , vol.60 , pp. 171-184
    • Koutsoumanis, K.1    Nychas, G.-J.E.2
  • 123
    • 0031850833 scopus 로고    scopus 로고
    • Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH, using conductance measurements
    • Koutsoumanis, K., Tassou, C.C., Taoukis, P.S., and Nychas, G.-J.E. Modelling the effectiveness of a natural antimicrobial on Salmonella enteritidis as a function of concentration, temperature and pH, using conductance measurements. J. Appl. Microbiol., 84, 981-987, 1998.
    • (1998) J. Appl. Microbiol. , vol.84 , pp. 981-987
    • Koutsoumanis, K.1    Tassou, C.C.2    Taoukis, P.S.3    Nychas, G.-J.E.4
  • 124
    • 0032788072 scopus 로고    scopus 로고
    • A predictive model for the nonthermal inactivation of Salmonella enteritidis on a food model system supplemented with a natural antimicrobial
    • Koutsoumanis, K., Lambropoulou, K., and Nychas, G.-J.E. A predictive model for the nonthermal inactivation of Salmonella enteritidis on a food model system supplemented with a natural antimicrobial. Int. J. Food Microbiol., 49, 63-74, 1999.
    • (1999) Int. J. Food Microbiol. , vol.49 , pp. 63-74
    • Koutsoumanis, K.1    Lambropoulou, K.2    Nychas, G.-J.E.3
  • 126
    • 0035720412 scopus 로고    scopus 로고
    • A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol
    • Lambert, R.J.W., Skandamis, P.N., Coote, P.J., and Nychas, G.-J.E. A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol. J. Appl. Microbiol., 91, 453-462, 2001.
    • (2001) J. Appl. Microbiol. , vol.91 , pp. 453-462
    • Lambert, R.J.W.1    Skandamis, P.N.2    Coote, P.J.3    Nychas, G.-J.E.4
  • 127
    • 0035702086 scopus 로고    scopus 로고
    • Growth/no growth interface of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration
    • Lanciotti, R., Sinigaglia, M., Guardini, F., Vannini, L, and Guerzoni, M.E. Growth/no growth interface of Bacillus cereus, Staphylococcus aureus and Salmonella enteritidis in model systems based on water activity, pH, temperature and ethanol concentration. Food Microbiol., 18, 659-668, 2001.
    • (2001) Food Microbiol. , vol.18 , pp. 659-668
    • Lanciotti, R.1    Sinigaglia, M.2    Guardini, F.3    Vannini, L.4    Guerzoni, M.E.5
  • 128
    • 2042544011 scopus 로고    scopus 로고
    • Modelling the growth, survival and death of bacterial pathogens in food
    • Blackburn, C. de W. and McClure, P.J. (Eds.), Woodhead Publishing, Cambridge, England/CRC Press, Boca Raton, FL
    • Legan, D., Vandeven, M., Stewart, C., and Cole, M.B. Modelling the growth, survival and death of bacterial pathogens in food. In Foodborne Pathogens: Hazards, Risk Analysis, and Control, Blackburn, C. de W. and McClure, P.J. (Eds.), Woodhead Publishing, Cambridge, England/CRC Press, Boca Raton, FL, 2002, pp. 53-95.
    • (2002) Foodborne Pathogens: Hazards, Risk Analysis, and Control , pp. 53-95
    • Legan, D.1    Vandeven, M.2    Stewart, C.3    Cole, M.B.4
  • 129
    • 0002095897 scopus 로고
    • Hurdle technology applied to meat products of the shelf stable and intermediate moisture food types
    • Simatos, D. and Multon, J.L., Eds., Martinus Nijhoff Publishers, Dordrecht
    • Leistner, L. Hurdle technology applied to meat products of the shelf stable and intermediate moisture food types. In Properties of Water in Foods in Relation to Quality and Stability, Simatos, D. and Multon, J.L., Eds., Martinus Nijhoff Publishers, Dordrecht, 1985.
    • (1985) Properties of Water in Foods in Relation to Quality and Stability
    • Leistner, L.1
  • 130
    • 0037061042 scopus 로고    scopus 로고
    • Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration
    • Le Marc, Y., Huchet, V., Bourgeois, C.M., Guyonnet, J.P., Mafart, P., and Thuault, D. Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration. Int. J. Food Microbiol., 73, 219-237, 2002.
    • (2002) Int. J. Food Microbiol. , vol.73 , pp. 219-237
    • Le Marc, Y.1    Huchet, V.2    Bourgeois, C.M.3    Guyonnet, J.P.4    Mafart, P.5    Thuault, D.6
  • 131
    • 85056057199 scopus 로고    scopus 로고
    • Methods to determine the growth domain in a multidimensional environmental space
    • Van Impe, J.F.M., Geeraerd, A.H., Leguerinel, I., and Mafart, P. (Eds.), Katholieke Universiteit Leuven/BioTec, Belgium
    • Le Marc, Y., Pin, C., and Baranyi, J. Methods to determine the growth domain in a multidimensional environmental space. In Predictive Modeling in Foods-Conference Proceedings, Van Impe, J.F.M., Geeraerd, A.H., Leguerinel, I., and Mafart, P. (Eds.), Katholieke Universiteit Leuven/BioTec, Belgium, 2003, pp. 34-36.
    • (2003) Predictive Modeling in Foods-Conference Proceedings , pp. 34-36
    • Le Marc, Y.1    Pin, C.2    Baranyi, J.3
  • 132
    • 0033831626 scopus 로고    scopus 로고
    • Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5°C storage predicted using factorial design
    • Leroi, F. and Joffraud, J.J. Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5°C storage predicted using factorial design. J. Food Prot., 63, 1222-1227, 2000.
    • (2000) J. Food Prot. , vol.63 , pp. 1222-1227
    • Leroi, F.1    Joffraud, J.J.2
  • 133
    • 0032488570 scopus 로고    scopus 로고
    • Study of the microbial ecology of cold-smoked salmon during storage at 8°C
    • Leroi, F., Joffraud, J.-J., Chevalier, F., and Cardinal, M. Study of the microbial ecology of cold-smoked salmon during storage at 8°C. Int. J. Food Microbiol., 39, 111-121, 1998.
    • (1998) Int. J. Food Microbiol. , vol.39 , pp. 111-121
    • Leroi, F.1    Joffraud, J.-J.2    Chevalier, F.3    Cardinal, M.4
  • 134
    • 0034032446 scopus 로고    scopus 로고
    • Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5°C as estimated by the factorial design method
    • Leroi, F., Joffraud, J.J., and Chevalier, F. Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5°C as estimated by the factorial design method. J. Food Prot., 63, 502-508, 2000.
    • (2000) J. Food Prot. , vol.63 , pp. 502-508
    • Leroi, F.1    Joffraud, J.J.2    Chevalier, F.3
  • 135
    • 0037317938 scopus 로고    scopus 로고
    • A combined model to predict the functionality of the bacteriocinproducing Lactobacillus sakei strain CTC 494
    • Leroy, F. and de Vuyst, L. A combined model to predict the functionality of the bacteriocinproducing Lactobacillus sakei strain CTC 494. Appl. Environ. Microbiol., 69, 1093-1099, 2003.
    • (2003) Appl. Environ. Microbiol. , vol.69 , pp. 1093-1099
    • Leroy, F.1    De Vuyst, L.2
  • 137
    • 0022602788 scopus 로고
    • Probability of growth and toxin production by nonproteolytic Clostridium botulinum in rock fish stored under modified atmospheres
    • Lindroth, S. and Genigeorgis, C. Probability of growth and toxin production by nonproteolytic Clostridium botulinum in rock fish stored under modified atmospheres. Int. J. Food Microbiol., 3, 167-181, 1986.
    • (1986) Int. J. Food Microbiol. , vol.3 , pp. 167-181
    • Lindroth, S.1    Genigeorgis, C.2
  • 138
    • 0343750705 scopus 로고    scopus 로고
    • Probabilistic modelling of Saccharomyces cerevisiae inhibition under the effects of water activity, pH and potassium sorbate concentration
    • López-Malo, A., Guerrero, S., and Alzamora, S.M. Probabilistic modelling of Saccharomyces cerevisiae inhibition under the effects of water activity, pH and potassium sorbate concentration. J. Food Prot., 63, 91-95, 2000.
    • (2000) J. Food Prot. , vol.63 , pp. 91-95
    • López-Malo, A.1    Guerrero, S.2    Alzamora, S.M.3
  • 139
    • 0034946875 scopus 로고    scopus 로고
    • Application of artificial neural networks for predicting the thermal inactivation of bacteria: A combined effect of temperature, pH and water activity
    • Lou, W. and Nakai, S. Application of artificial neural networks for predicting the thermal inactivation of bacteria: a combined effect of temperature, pH and water activity. Food Res. Int., 34, 573-579, 2001.
    • (2001) Food Res. Int. , vol.34 , pp. 573-579
    • Lou, W.1    Nakai, S.2
  • 140
    • 0028319123 scopus 로고
    • Determination of dissolved carbon dioxide by colorimetric titration in modified atmosphere systems
    • Löwenadler, J. and Rönner, U. Determination of dissolved carbon dioxide by colorimetric titration in modified atmosphere systems. Lett. Appl. Microbiol., 18, 285-288, 1994.
    • (1994) Lett. Appl. Microbiol. , vol.18 , pp. 285-288
    • Löwenadler, J.1    Rönner, U.2
  • 141
    • 0027743014 scopus 로고
    • Quantification of factors affecting the probability of development of pathogenic bacteria, in particular clostridium botulinum, in foods
    • Lund, B.M. Quantification of factors affecting the probability of development of pathogenic bacteria, in particular clostridium botulinum, in foods. J. Ind. Microbiol., 12, 144-155, 1993.
    • (1993) J. Ind. Microbiol. , vol.12 , pp. 144-155
    • Lund, B.M.1
  • 142
    • 0023190281 scopus 로고
    • The effect of acid pH on the probability of growth of proteolytic strains of Clostridium botulinum
    • Lund, B.M., Graham, S.M., and Franklin, J.G. The effect of acid pH on the probability of growth of proteolytic strains of Clostridium botulinum. Int. J. Food Microbiol., 4, 215-226, 1987.
    • (1987) Int. J. Food Microbiol. , vol.4 , pp. 215-226
    • Lund, B.M.1    Graham, S.M.2    Franklin, J.G.3
  • 143
    • 0033828708 scopus 로고    scopus 로고
    • Adding new factors to predictive models: The effect on the risk of extrapolation
    • Masana, M.O. and Baranyi, J. Adding new factors to predictive models: the effect on the risk of extrapolation. Food Microbiol., 17, 367-374, 2000a.
    • (2000) Food Microbiol. , vol.17 , pp. 367-374
    • Masana, M.O.1    Baranyi, J.2
  • 144
    • 0033776658 scopus 로고    scopus 로고
    • Growth/no growth interface of Brochothrix thermosphacta as a function of pH and water activity
    • Masana, M.O. and Baranyi, J. Growth/no growth interface of Brochothrix thermosphacta as a function of pH and water activity. Food Microbiol., 17, 485-493, 2000b.
    • (2000) Food Microbiol. , vol.17 , pp. 485-493
    • Masana, M.O.1    Baranyi, J.2
  • 145
    • 0042381200 scopus 로고    scopus 로고
    • Water content, water activity, water structure and the stability of foodstuffs
    • Mathlouthi, M. Water content, water activity, water structure and the stability of foodstuffs. Food Control, 12, 409-417, 2001.
    • (2001) Food Control , vol.12 , pp. 409-417
    • Mathlouthi, M.1
  • 146
    • 0024466517 scopus 로고
    • Comparison of the effects of sodium chloride, pH and temperature on the growth of Listeria monocytogenes on gradient plates and in liquid medium
    • McClure, P.J., Roberts, T.A., and Otto Oguru, P. Comparison of the effects of sodium chloride, pH and temperature on the growth of Listeria monocytogenes on gradient plates and in liquid medium. Lett. Appl. Microbiol., 9, 95-99, 1989.
    • (1989) Lett. Appl. Microbiol. , vol.9 , pp. 95-99
    • McClure, P.J.1    Roberts, T.A.2    Otto Oguru, P.3
  • 147
    • 0027270712 scopus 로고
    • A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochotrix thermosphacta
    • McClure, P.J., Baranyi, J., Boogard, E., Kelly, T.M., and Roberts, T.A. A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochotrix thermosphacta. Int. J. Food Microbiol., 19, 161-178, 1993.
    • (1993) Int. J. Food Microbiol. , vol.19 , pp. 161-178
    • McClure, P.J.1    Baranyi, J.2    Boogard, E.3    Kelly, T.M.4    Roberts, T.A.5
  • 149
    • 0027987342 scopus 로고
    • An example of the stages in the development of a predictive mathematical model for microbial growth: The effect of NaCl, pH and temperature on the growth of Aeromonas hydrophila
    • McClure, P.J., Cole, M.B., and Davies, K.W. An example of the stages in the development of a predictive mathematical model for microbial growth: the effect of NaCl, pH and temperature on the growth of Aeromonas hydrophila. Int. J. Food Microbiol., 23, 359-375, 1994b.
    • (1994) Int. J. Food Microbiol. , vol.23 , pp. 359-375
    • McClure, P.J.1    Cole, M.B.2    Davies, K.W.3
  • 150
    • 0032857859 scopus 로고    scopus 로고
    • Predictive food microbiology for the meat industry: A review
    • McDonald, K. and Sun, D.W. Predictive food microbiology for the meat industry: a review. Int. J. Food Microbiol., 52, 1-27, 1999.
    • (1999) Int. J. Food Microbiol. , vol.52 , pp. 1-27
    • McDonald, K.1    Sun, D.W.2
  • 151
    • 0010137620 scopus 로고
    • Some observations on the determination of phenols in smoked fish by solvent extraction: Difficulties and improvements in the methodology
    • McGill, A.S., Murray, J., and Hardy, R. Some observations on the determination of phenols in smoked fish by solvent extraction: difficulties and improvements in the methodology. Z. Lebens. Unters. Forsch., 181, 363-369, 1985.
    • (1985) Z. Lebens. Unters. Forsch. , vol.181 , pp. 363-369
    • McGill, A.S.1    Murray, J.2    Hardy, R.3
  • 152
    • 0035542790 scopus 로고    scopus 로고
    • A probability of growth model for Escherichia coli O157:H7 as a function of temperature, pH, acetic acid, and salt
    • McKellar, R.C. and Lu, X.W. A probability of growth model for Escherichia coli O157:H7 as a function of temperature, pH, acetic acid, and salt. J. Food Prot., 64, 1922-1928, 2001.
    • (2001) J. Food Prot. , vol.64 , pp. 1922-1928
    • McKellar, R.C.1    Lu, X.W.2
  • 153
    • 0023359164 scopus 로고
    • Model for the combined effect of temperature and salt concentration/water activity on growth rate of Staphylococcus xylosus
    • McMeekin, T.A., Chandler, R.E., Doe, P.E., Garland, C.D., Olley, J., Putro, S., and Ratkowsky, D.A. Model for the combined effect of temperature and salt concentration/water activity on growth rate of Staphylococcus xylosus. J. Appl. Bacteriol., 62, 543-550, 1987.
    • (1987) J. Appl. Bacteriol. , vol.62 , pp. 543-550
    • McMeekin, T.A.1    Chandler, R.E.2    Doe, P.E.3    Garland, C.D.4    Olley, J.5    Putro, S.6    Ratkowsky, D.A.7
  • 156
    • 0037740953 scopus 로고    scopus 로고
    • The effect of abrupt shifts in temperature on the lag phase duration of Escherichia coli and Klebsiella oxytoca
    • Mellefont, L.A. and Ross, T. The effect of abrupt shifts in temperature on the lag phase duration of Escherichia coli and Klebsiella oxytoca. Int. J. Food Microbiol., 83, 295-305, 2003.
    • (2003) Int. J. Food Microbiol. , vol.83 , pp. 295-305
    • Mellefont, L.A.1    Ross, T.2
  • 157
    • 0038523968 scopus 로고    scopus 로고
    • The effect of abrupt osmotic shifts on the lag phase duration of foodborne bacteria
    • Mellefont, L.A., McMeekin, T.A., and Ross, T. The effect of abrupt osmotic shifts on the lag phase duration of foodborne bacteria. Int. J. Food Microbiol., 83, 281-293, 2003.
    • (2003) Int. J. Food Microbiol. , vol.83 , pp. 281-293
    • Mellefont, L.A.1    McMeekin, T.A.2    Ross, T.3
  • 158
    • 85056066782 scopus 로고    scopus 로고
    • The effect of abrupt osmotic shifts on the lag phase duration of physiologically distinct populations of Salmonella typhimurium
    • Mellefont, L.A., McMeekin, T.A., and Ross, T. The effect of abrupt osmotic shifts on the lag phase duration of physiologically distinct populations of Salmonella typhimurium. Int. J. Food Microbiol., in press.
    • Int. J. Food Microbiol
    • Mellefont, L.A.1    McMeekin, T.A.2    Ross, T.3
  • 159
    • 0028229407 scopus 로고
    • Effect of temperature, pH, and NaCl on growth and pectinolytic activity of Pseudomonas marginalis
    • Membré, J.-M. and Burlot, P.M. Effect of temperature, pH, and NaCl on growth and pectinolytic activity of Pseudomonas marginalis. Appl. Environ. Microbiol., 60, 2017-2022, 1994.
    • (1994) Appl. Environ. Microbiol. , vol.60 , pp. 2017-2022
    • Membré, J.-M.1    Burlot, P.M.2
  • 160
    • 0032555084 scopus 로고    scopus 로고
    • Degradation of pectic compounds during pasteurised vegetable juice spoilage by Chryseomonas luteola: A predictive microbiology approach
    • Membré, J.M. and Kubaczka M. Degradation of pectic compounds during pasteurised vegetable juice spoilage by Chryseomonas luteola: a predictive microbiology approach. Int. J. Food Microbiol., 42, 159-166, 1998.
    • (1998) Int. J. Food Microbiol. , vol.42 , pp. 159-166
    • Membré, J.M.1    Kubaczka, M.2
  • 161
    • 0030620309 scopus 로고    scopus 로고
    • Modelling the growth, survival and death of Listeria monocytogenes
    • Membré, J.M., Thurette, J., and Catteau, M. Modelling the growth, survival and death of Listeria monocytogenes. J. Appl. Bacteriol., 82, 345-350, 1997.
    • (1997) J. Appl. Bacteriol. , vol.82 , pp. 345-350
    • Membré, J.M.1    Thurette, J.2    Catteau, M.3
  • 162
    • 0033031056 scopus 로고    scopus 로고
    • Behaviour of Listeria monocytogenes under combined chilling processes
    • Membré, J-M., Ross, T., and McMeekin, T.A. Behaviour of Listeria monocytogenes under combined chilling processes. Lett. Appl. Bacteriol., 28, 216-220, 1999.
    • (1999) Lett. Appl. Bacteriol. , vol.28 , pp. 216-220
    • Membré, J.-M.1    Ross, T.2    McMeekin, T.A.3
  • 163
    • 0034818278 scopus 로고    scopus 로고
    • Growth rate and growth-no-growth interface of Penicillium brevicompactum as functions of pH and preservative acids
    • Membré, J.M., Kubaczka, M., and Chene, C. Growth rate and growth-no-growth interface of Penicillium brevicompactum as functions of pH and preservative acids. Food Microbiol., 18, 531-538, 2001.
    • (2001) Food Microbiol. , vol.18 , pp. 531-538
    • Membré, J.M.1    Kubaczka, M.2    Chene, C.3
  • 165
    • 0037464987 scopus 로고    scopus 로고
    • Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes
    • Messens, W., Verluyten, J., Leroy, F., and De Vurst, L. Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes. Int. J. Food Microbiol., 81, 41-52, 2002.
    • (2002) Int. J. Food Microbiol. , vol.81 , pp. 41-52
    • Messens, W.1    Verluyten, J.2    Leroy, F.3    De Vurst, L.4
  • 166
    • 0031438278 scopus 로고    scopus 로고
    • Development and evaluation of a predictive model for the effect of temperature and water activity on the growth rate of Vibrio parahaemolyticus
    • Miles, D.W., Ross, T., Olley, J., and McMeekin, T.A. Development and evaluation of a predictive model for the effect of temperature and water activity on the growth rate of Vibrio parahaemolyticus. Int. J. Food Microbiol., 38, 133-142, 1997.
    • (1997) Int. J. Food Microbiol. , vol.38 , pp. 133-142
    • Miles, D.W.1    Ross, T.2    Olley, J.3    McMeekin, T.A.4
  • 168
    • 0033499955 scopus 로고    scopus 로고
    • Combined effect of temperature and propionic acid concentration on the growth of Aspergillus parasiticus
    • Molina, M. and Giannuzzi, L. Combined effect of temperature and propionic acid concentration on the growth of Aspergillus parasiticus. Food Res. Int., 32, 677-682, 1999.
    • (1999) Food Res. Int. , vol.32 , pp. 677-682
    • Molina, M.1    Giannuzzi, L.2
  • 169
    • 0031026194 scopus 로고    scopus 로고
    • Computational neural networks for predictive microbiology. 1. Methodology
    • Najjar, Y.M., Basheer, I.A., and Hajmeer, M.N. Computational neural networks for predictive microbiology. 1. Methodology. Int. J. Food Microbiol., 34, 27-49, 1997.
    • (1997) Int. J. Food Microbiol. , vol.34 , pp. 27-49
    • Najjar, Y.M.1    Basheer, I.A.2    Hajmeer, M.N.3
  • 170
    • 0031446030 scopus 로고    scopus 로고
    • Development of a predictive model to describe the effect of temperature and water activity on the growth of spoilage pseudomonads
    • Neumeyer, K., Ross, T., and McMeekin, T.A. Development of a predictive model to describe the effect of temperature and water activity on the growth of spoilage pseudomonads. Int. J. Food Microbiol., 38, 45-54, 1997.
    • (1997) Int. J. Food Microbiol. , vol.38 , pp. 45-54
    • Neumeyer, K.1    Ross, T.2    McMeekin, T.A.3
  • 171
    • 0036319972 scopus 로고    scopus 로고
    • Expansion and validation of a predictive model for the growth of Bacillus stearothermophilus in military rations
    • Ng, T.M., Viard, E., Caipo, M.L., Duffy, S., and Schaffner, D.W. Expansion and validation of a predictive model for the growth of Bacillus stearothermophilus in military rations. J. Food Sci., 67, 1872-1878, 2002.
    • (2002) J. Food Sci. , vol.67 , pp. 1872-1878
    • Ng, T.M.1    Viard, E.2    Caipo, M.L.3    Duffy, S.4    Schaffner, D.W.5
  • 172
    • 0034042036 scopus 로고    scopus 로고
    • Effect of temperature and salinity stress on growth and lipid composition of Shewanella gelidimarina
    • Nichols, D.S., Olley, J., Garda, H., Brenner, R.R., and McMeekin, T.A. Effect of temperature and salinity stress on growth and lipid composition of Shewanella gelidimarina. Appl. Environ. Microbiol., 66, 2422-2429, 2002a.
    • (2002) Appl. Environ. Microbiol. , vol.66 , pp. 2422-2429
    • Nichols, D.S.1    Olley, J.2    Garda, H.3    Brenner, R.R.4    McMeekin, T.A.5
  • 173
    • 0036271647 scopus 로고    scopus 로고
    • Variation of branchedchain fatty acids marks the normal physiological range for growth in Listeria monocytogenes
    • Nichols, D.S., Presser, K.A., Olley, J., Ross, T., and McMeekin, T.A. Variation of branchedchain fatty acids marks the normal physiological range for growth in Listeria monocytogenes. Appl. Environ. Microbiol., 68, 2809-2813, 2002b.
    • (2002) Appl. Environ. Microbiol. , vol.68 , pp. 2809-2813
    • Nichols, D.S.1    Presser, K.A.2    Olley, J.3    Ross, T.4    McMeekin, T.A.5
  • 174
    • 0001940429 scopus 로고    scopus 로고
    • Traditional preservatives: Oils and spices
    • Robinson, R.K., Batt, C.A., and Patel, P.D. (Eds.), Academic Press, San Diego
    • Nychas, G.-J.E. and Tassou, C.C. Traditional preservatives: oils and spices. In Encyclopaedia of Food Microbiology, Robinson, R.K., Batt, C.A., and Patel, P.D. (Eds.), Academic Press, San Diego, 2000, pp. 1717-1722.
    • (2000) Encyclopaedia of Food Microbiology , pp. 1717-1722
    • Nychas, G.-J.E.1    Tassou, C.C.2
  • 175
    • 0030825514 scopus 로고    scopus 로고
    • Domestic refrigerator air temperatures and the public’s awareness of refrigerator use
    • O’Brien, G.D. Domestic refrigerator air temperatures and the public’s awareness of refrigerator use. Int. J. Environ. Health Res., 7, 41-148, 1997.
    • (1997) Int. J. Environ. Health Res. , vol.7 , pp. 41-148
    • O’Brien, G.D.1
  • 176
    • 0033083469 scopus 로고    scopus 로고
    • Response surface models for effects of temperature, pH, and previous growth pH on growth of Salmonella typhimurium in brain heart infusion broth
    • Oscar, T.P. Response surface models for effects of temperature, pH, and previous growth pH on growth of Salmonella typhimurium in brain heart infusion broth. J. Food Prot., 62, 106-111, 1999.
    • (1999) J. Food Prot. , vol.62 , pp. 106-111
    • Oscar, T.P.1
  • 177
    • 0037172923 scopus 로고    scopus 로고
    • Development and validation of a tertiary simulation model for predicting the potential growth of Salmonella typhimurium on cooked chicken
    • Oscar, T.P. Development and validation of a tertiary simulation model for predicting the potential growth of Salmonella typhimurium on cooked chicken. Int. J. Food Microbiol., 76, 177-190, 2002.
    • (2002) Int. J. Food Microbiol. , vol.76 , pp. 177-190
    • Oscar, T.P.1
  • 180
    • 0037223674 scopus 로고    scopus 로고
    • w on growth of Monascus ruber, a heat-resistant fungus isolated from green table olives
    • w on growth of Monascus ruber, a heat-resistant fungus isolated from green table olives. J. Appl. Microbiol., 94, 146-156, 2003.
    • (2003) J. Appl. Microbiol. , vol.94 , pp. 146-156
    • Panagou, E.Z.1    Skandamis, P.N.2    Nychas, G.-J.E.3
  • 181
    • 0032478233 scopus 로고    scopus 로고
    • The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth
    • Parente, E., Giglio, M.A., Ricciardi, A., and Clementi, F. The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth. Int. J. Food Microbiol., 40, 65-74, 1998.
    • (1998) Int. J. Food Microbiol. , vol.40 , pp. 65-74
    • Parente, E.1    Giglio, M.A.2    Ricciardi, A.3    Clementi, F.4
  • 182
    • 0031445599 scopus 로고    scopus 로고
    • Modeling growth of Saccharomyces rosei in cucumber fermentation
    • Passos, F.V., Fleming, H.P., Felder, R.M., and Ollis, D.F. Modeling growth of Saccharomyces rosei in cucumber fermentation. Food Microbiol., 14, 533-542, 1997.
    • (1997) Food Microbiol. , vol.14 , pp. 533-542
    • Passos, F.V.1    Fleming, H.P.2    Felder, R.M.3    Ollis, D.F.4
  • 184
    • 0021271098 scopus 로고
    • High-performance liquid chromatography elution behaviour of alcohols, aldehydes, ketones, organic acids and carbohydrates on a strong cation-exchange stationary phase
    • Pecina, R., Bonn, G., and Burtscher, O. High-performance liquid chromatography elution behaviour of alcohols, aldehydes, ketones, organic acids and carbohydrates on a strong cation-exchange stationary phase. J. Chromatogr., 287, 245-258, 1984.
    • (1984) J. Chromatogr. , vol.287 , pp. 245-258
    • Pecina, R.1    Bonn, G.2    Burtscher, O.3
  • 185
    • 0032485788 scopus 로고    scopus 로고
    • Predictive models as means to quantify the interactions of spoilage organisms
    • Pin, C. and Baranyi, J. Predictive models as means to quantify the interactions of spoilage organisms. Int. J. Food Microbiol., 41, 59-72, 1998.
    • (1998) Int. J. Food Microbiol. , vol.41 , pp. 59-72
    • Pin, C.1    Baranyi, J.2
  • 186
    • 0034021554 scopus 로고    scopus 로고
    • Predictive model for the growth of Yersinia enterocolitica under modified atmospheres
    • Pin, C., Baranyi, J., and de Fernando, G.G. Predictive model for the growth of Yersinia enterocolitica under modified atmospheres. J. Appl. Microbiol., 88, 521-530, 2000.
    • (2000) J. Appl. Microbiol. , vol.88 , pp. 521-530
    • Pin, C.1    Baranyi, J.2    De Fernando, G.G.3
  • 187
    • 0001473637 scopus 로고
    • A descriptive model of mold growth and aflatoxin formation as affected by environmental conditions
    • Pitt, R.E. A descriptive model of mold growth and aflatoxin formation as affected by environmental conditions. J. Food Prot., 56, 139-146, 1992.
    • (1992) J. Food Prot. , vol.56 , pp. 139-146
    • Pitt, R.E.1
  • 188
    • 0029369289 scopus 로고
    • A model of aflatoxin formation in stored products
    • Pitt, R.E. A model of aflatoxin formation in stored products. Trans. ASAE, 38, 1445-1453, 1995.
    • (1995) Trans. ASAE , vol.38 , pp. 1445-1453
    • Pitt, R.E.1
  • 189
    • 0037088890 scopus 로고    scopus 로고
    • Estimation of uncertainty and variability in bacterial growth using Bayesian inference. Application to Listeria monocytogenes
    • Pouillot, R., Albert, I., Cornu, M., and Denis, J.-B. Estimation of uncertainty and variability in bacterial growth using Bayesian inference. Application to Listeria monocytogenes. Int. J. Food Microbiol., 81, 87-104, 2003.
    • (2003) Int. J. Food Microbiol. , vol.81 , pp. 87-104
    • Pouillot, R.1    Albert, I.2    Cornu, M.3    Denis, J.-B.4
  • 190
    • 0030956947 scopus 로고    scopus 로고
    • Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration
    • Presser, K., Ratkowsky, D.A., and Ross, T. Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration. Appl. Environ. Microbiol., 63, 2355-2360, 1997.
    • (1997) Appl. Environ. Microbiol. , vol.63 , pp. 2355-2360
    • Presser, K.1    Ratkowsky, D.A.2    Ross, T.3
  • 191
    • 0031834558 scopus 로고    scopus 로고
    • Modelling the growth limits (Growth/no growth interface) of E. coli as a function of pH, lactic acid and temperature
    • Presser, K.A., Ross, T., and Ratkowsky, D.A. Modelling the growth limits (growth/no growth interface) of E. coli as a function of pH, lactic acid and temperature. Appl. Environ. Microbiol., 64, 1773-1779, 1998.
    • (1998) Appl. Environ. Microbiol. , vol.64 , pp. 1773-1779
    • Presser, K.A.1    Ross, T.2    Ratkowsky, D.A.3
  • 192
    • 12444334340 scopus 로고    scopus 로고
    • Development of growth limits (Growth/no growth interface) modelling and its application to predictive food microbiology
    • Presser, K.A., Salter, M.A., Ratkowsky, D.A., and Ross, T. (1999). Development of growth limits (growth/no growth interface) modelling and its application to predictive food microbiology. Recent Res. Dev. Microbiol., 3, 535-549, 1999.
    • (1999) Recent Res. Dev. Microbiol. , vol.3 , Issue.1999 , pp. 535-549
    • Presser, K.A.1    Salter, M.A.2    Ratkowsky, D.A.3    Ross, T.4
  • 193
    • 0037022371 scopus 로고    scopus 로고
    • The influence of temperature, salt and pH on the inhibitory effect of reuterin on
    • Rasch, M. The influence of temperature, salt and pH on the inhibitory effect of reuterin on Escherichia coli. Int. J. Food Microbiol., 72, 225-231, 2002.
    • (2002) Escherichia Coli. Int. J. Food Microbiol. , vol.72 , pp. 225-231
    • Rasch, M.1
  • 194
  • 196
    • 0027717005 scopus 로고
    • Principles of nonlinear-regression modeling
    • Ratkowsky, D.A. Principles of nonlinear-regression modeling. J. Ind. Microbiol., 12, 195-199, 1993.
    • (1993) J. Ind. Microbiol. , vol.12 , pp. 195-199
    • Ratkowsky, D.A.1
  • 197
    • 0037061031 scopus 로고    scopus 로고
    • Some examples of, and problems with, the use of nonlinear logistic regression in predictive food microbiology
    • Ratkowsky, D.A. Some examples of, and problems with, the use of nonlinear logistic regression in predictive food microbiology. Int. J. Food Microbiol., 73, 119-125, 2002.
    • (2002) Int. J. Food Microbiol. , vol.73 , pp. 119-125
    • Ratkowsky, D.A.1
  • 198
    • 0028910788 scopus 로고
    • Modelling the bacterial growth/no growth interface
    • Ratkowsky, D.A. and Ross, T. Modelling the bacterial growth/no growth interface. Lett. Appl. Microbiol., 20, 29-33, 1995.
    • (1995) Lett. Appl. Microbiol. , vol.20 , pp. 29-33
    • Ratkowsky, D.A.1    Ross, T.2
  • 199
    • 0020041977 scopus 로고
    • Relation between temperature and growth rate of bacterial cultures
    • Ratkowsky, D.A., Olley, J., McMeekin, T.A., and Ball, A. Relation between temperature and growth rate of bacterial cultures. J. Bacteriol., 149, 1-5, 1982.
    • (1982) J. Bacteriol. , vol.149 , pp. 1-5
    • Ratkowsky, D.A.1    Olley, J.2    McMeekin, T.A.3    Ball, A.4
  • 200
    • 0020534991 scopus 로고
    • Model for bacterial culture growth rate throughout the entire biokinetic temperature range
    • Ratkowsky, D.A., Lowry, R.K., McMeekin, T.A., Stokes, A.N., and Chandler, R.E. Model for bacterial culture growth rate throughout the entire biokinetic temperature range. J. Bacteriol., 154, 1222-1226, 1983.
    • (1983) J. Bacteriol. , vol.154 , pp. 1222-1226
    • Ratkowsky, D.A.1    Lowry, R.K.2    McMeekin, T.A.3    Stokes, A.N.4    Chandler, R.E.5
  • 201
    • 0026002750 scopus 로고
    • Comparison of Arrhenius-type and Bêlehrádek-type models for prediction of bacterial growth in foods
    • Ratkowsky, D.A., Ross, T., McMeekin, T.A., and Olley, J. Comparison of Arrhenius-type and Bêlehrádek-type models for prediction of bacterial growth in foods. J. Appl. Bacteriol., 71, 452-459, 1991.
    • (1991) J. Appl. Bacteriol. , vol.71 , pp. 452-459
    • Ratkowsky, D.A.1    Ross, T.2    McMeekin, T.A.3    Olley, J.4
  • 202
    • 0032515891 scopus 로고    scopus 로고
    • Prediction of Listeria spp. Growth as affected by various levels of chemicals, pH, temperatures and storage time in a model broth
    • Razavilar, V. and Genigeorgis, C. Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperatures and storage time in a model broth. Int. J. Food Microbiol., 40, 149-157, 1998.
    • (1998) Int. J. Food Microbiol. , vol.40 , pp. 149-157
    • Razavilar, V.1    Genigeorgis, C.2
  • 203
    • 0000034201 scopus 로고
    • Proposed theoretical water activity values at various temperatures for selected solutions to be used as reference sources in the range of microbial growth
    • Resnik, S.L. and Chirife, J. Proposed theoretical water activity values at various temperatures for selected solutions to be used as reference sources in the range of microbial growth. J. Food Prot., 51, 419-423, 1988.
    • (1988) J. Food Prot. , vol.51 , pp. 419-423
    • Resnik, S.L.1    Chirife, J.2
  • 204
    • 0001778366 scopus 로고
    • The effect of the number of spores on growth and toxin formation by C. Botulinum type E in inhibitory environments
    • Moscow, July 1966, Ingram, M. and Roberts, T.A., Eds., Chapman and Hall, London
    • Riemann, H. The effect of the number of spores on growth and toxin formation by C. botulinum type E in inhibitory environments. In Botulism, 1966. Proceedings of the 5th International Symposium on Food Microbiology, Moscow, July 1966, Ingram, M. and Roberts, T.A., Eds., Chapman and Hall, London, 1967, 150-169.
    • (1967) Botulism, 1966. Proceedings of the 5Th International Symposium on Food Microbiology , pp. 150-169
    • Riemann, H.1
  • 205
    • 0020981440 scopus 로고
    • Predictive modelling of food safety with particular reference to Clostridium botulinum in model cured meat systems
    • Roberts, T.A. and Skinner, F.A. (Eds.), Academic Press, New York
    • Roberts, T.A. and Jarvis, B. Predictive modelling of food safety with particular reference to Clostridium botulinum in model cured meat systems. In Food Microbiology: Advances and Prospects, Roberts, T.A. and Skinner, F.A. (Eds.), Academic Press, New York, 1983, pp. 85-95.
    • (1983) Food Microbiology: Advances and Prospects , pp. 85-95
    • Roberts, T.A.1    Jarvis, B.2
  • 206
    • 0031767147 scopus 로고    scopus 로고
    • The effect of growth environment on the lag phase of Listeria monocytogenes
    • Robinson, T.P., Ocio, M.J., Kaloti, A., and Mackey, B.M. The effect of growth environment on the lag phase of Listeria monocytogenes. Int. J. Food Microbiol., 44, 83-92, 1998.
    • (1998) Int. J. Food Microbiol. , vol.44 , pp. 83-92
    • Robinson, T.P.1    Ocio, M.J.2    Kaloti, A.3    Mackey, B.M.4
  • 207
    • 0033835593 scopus 로고    scopus 로고
    • Growth modelling of Listeria monocytogenes in packed fresh green asparagus
    • Rodriguez, A.M.C., Alcalá, E.B., Gimeno, R.M.G., and Cosano, G.Z. Growth modelling of Listeria monocytogenes in packed fresh green asparagus. Food Microbiol., 17, 421-427, 2000.
    • (2000) Food Microbiol. , vol.17 , pp. 421-427
    • Rodriguez, A.M.C.1    Alcalá, E.B.2    Gimeno, R.M.G.3    Cosano, G.Z.4
  • 209
    • 0027733936 scopus 로고
    • Belehrádek-type models
    • Ross, T. Belehrádek-type models. J. Ind. Microbiol., 12, 180-189, 1993b.
    • (1993) J. Ind. Microbiol. , vol.12 , pp. 180-189
    • Ross, T.1
  • 211
    • 0009976524 scopus 로고    scopus 로고
    • Assessment of a theoretical model for the effects of temperature on bacterial growth rate
    • Ross, T. Assessment of a theoretical model for the effects of temperature on bacterial growth rate. Refrig. Sci. Technol. Proc., EUR 18816, 64-71, 1999b.
    • (1999) Refrig. Sci. Technol. Proc., EUR , vol.18816 , pp. 64-71
    • Ross, T.1
  • 212
  • 214
    • 85056040480 scopus 로고    scopus 로고
    • Listeria monocytogenes in Australian processed meat products: Risks and their management
    • Ross, T., Fazil, A., and Paoli, G. Listeria monocytogenes in Australian processed meat products: risks and their management. Meat and Livestock Australia, Sydney, in press.
    • Meat and Livestock Australia
    • Ross, T.1    Fazil, A.2    Paoli, G.3
  • 215
    • 0002949938 scopus 로고    scopus 로고
    • Predictive microbiology and food safety
    • Robinson, R., Batt, C.A., and Patel, P. (Eds.), Academic Press, London
    • Ross, T., Baranyi, J., and McMeekin, T.A. Predictive microbiology and food safety. In Encyclopaedia of Food Microbiology, Robinson, R., Batt, C.A., and Patel, P. (Eds.), Academic Press, London. 2000a, pp. 1699-1710.
    • (2000) Encyclopaedia of Food Microbiology , pp. 1699-1710
    • Ross, T.1    Baranyi, J.2    McMeekin, T.A.3
  • 216
    • 0034695203 scopus 로고    scopus 로고
    • Predictive modelling of the growth and survival of Listeria in fishery products
    • Ross, T., Dalgaard, P., and Tienungoon, S. Predictive modelling of the growth and survival of Listeria in fishery products. Int. J. Food Microbiol., 62, 231-245, 2000b.
    • (2000) Int. J. Food Microbiol. , vol.62 , pp. 231-245
    • Ross, T.1    Dalgaard, P.2    Tienungoon, S.3
  • 217
    • 0037445734 scopus 로고    scopus 로고
    • Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli
    • Ross, T., Ratkowsky, D.A., Mellefont, L.A., and McMeekin, T.A. Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli. Int. J. Food Microbiol., 82, 33-43, 2003.
    • (2003) Int. J. Food Microbiol. , vol.82 , pp. 33-43
    • Ross, T.1    Ratkowsky, D.A.2    Mellefont, L.A.3    McMeekin, T.A.4
  • 219
  • 220
    • 0027337862 scopus 로고
    • An unexpected correlation between cardinal temperatures of microbial growth highlighted by a new model
    • Rosso, L., Lobry, R., and Flandrois, J.P. An unexpected correlation between cardinal temperatures of microbial growth highlighted by a new model. J. Theor. Biol., 162, 447-463, 1993.
    • (1993) J. Theor. Biol. , vol.162 , pp. 447-463
    • Rosso, L.1    Lobry, R.2    Flandrois, J.P.3
  • 221
    • 0028982324 scopus 로고
    • Convenient model to describe the combined effects of temperature and pH on microbial growth
    • Rosso, L., Lobry, J.R., Bajard, S., and Flandrois, J.P. Convenient model to describe the combined effects of temperature and pH on microbial growth. Appl. Environ. Microbiol., 61, 610-616, 1995.
    • (1995) Appl. Environ. Microbiol. , vol.61 , pp. 610-616
    • Rosso, L.1    Lobry, J.R.2    Bajard, S.3    Flandrois, J.P.4
  • 222
    • 0035865716 scopus 로고    scopus 로고
    • A cardinal model to describe the effect of water activity on the growth of moulds
    • Rosso, L. and Robinson, T.P. A cardinal model to describe the effect of water activity on the growth of moulds. Int. J. Food Microbiol., 63, 265-273, 2001.
    • (2001) Int. J. Food Microbiol. , vol.63 , pp. 265-273
    • Rosso, L.1    Robinson, T.P.2
  • 223
    • 0031674838 scopus 로고    scopus 로고
    • Applicability of a model for non-pathogenic Escherichia coli for predicting the growth of pathogenic Escherichia coli
    • Salter, M., Ross, T., and McMeekin, T.A. Applicability of a model for non-pathogenic Escherichia coli for predicting the growth of pathogenic Escherichia coli. J. Appl. Microbiol., 85, 357-384, 1998.
    • (1998) J. Appl. Microbiol. , vol.85 , pp. 357-384
    • Salter, M.1    Ross, T.2    McMeekin, T.A.3
  • 224
    • 0034332821 scopus 로고    scopus 로고
    • Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using generalised nonlinear regression
    • Salter, M.A., Ratkowsky, D.A., Ross, T., and McMeekin, T.A. Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using generalised nonlinear regression. Int. J. Food Microbiol., 61, 159-167, 2000.
    • (2000) Int. J. Food Microbiol. , vol.61 , pp. 159-167
    • Salter, M.A.1    Ratkowsky, D.A.2    Ross, T.3    McMeekin, T.A.4
  • 225
    • 0035919742 scopus 로고    scopus 로고
    • A temperature-type model for describing the relationship between fungal growth and water activity
    • Sautour, M., Dantigny, P., Divies, C., and Bensoussan, M. A temperature-type model for describing the relationship between fungal growth and water activity. Int. J. Food Microbiol., 67, 63-69, 2001.
    • (2001) Int. J. Food Microbiol. , vol.67 , pp. 63-69
    • Sautour, M.1    Dantigny, P.2    Divies, C.3    Bensoussan, M.4
  • 226
    • 0001952177 scopus 로고    scopus 로고
    • Predictive microbiology: Where are we, and where are we going
    • Schaffner, D.W. and Labuza, T.P. Predictive microbiology: where are we, and where are we going? Food Technol., 51, 95-99, 1997.
    • (1997) Food Technol. , vol.51 , pp. 95-99
    • Schaffner, D.W.1    Labuza, T.P.2
  • 227
    • 0033997342 scopus 로고    scopus 로고
    • Comparison of simple neural networks and nonlinear regression models for descriptive modelling of Lactobacillus helveticus growth in pH-controlled batch cultures
    • Schepers, A.W., Thibault, J., and Lacroix, C. Comparison of simple neural networks and nonlinear regression models for descriptive modelling of Lactobacillus helveticus growth in pH-controlled batch cultures. Enzyme Microb. Technol., 26, 431-445, 2000.
    • (2000) Enzyme Microb. Technol. , vol.26 , pp. 431-445
    • Schepers, A.W.1    Thibault, J.2    Lacroix, C.3
  • 228
    • 0019508156 scopus 로고
    • Non-linear regression of biological temperature-dependent rate models based on absolute reaction-rate theory
    • Schoolfield, R.M., Sharpe, P.J.H., and Magnuson, C.E. Non-linear regression of biological temperature-dependent rate models based on absolute reaction-rate theory. J. Theor. Biol., 88, 719-731, 1981.
    • (1981) J. Theor. Biol. , vol.88 , pp. 719-731
    • Sharpe1    Magnuson2
  • 229
    • 0036010248 scopus 로고    scopus 로고
    • Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content
    • Seman, D.L., Borger, A.C., Meyer, J.D., Hall, P.A., and Milkowski, A.L. Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content. J. Food Prot., 65, 651-658, 2002.
    • (2002) J. Food Prot. , vol.65 , pp. 651-658
    • Seman, D.L.1    Borger, A.C.2    Meyer, J.D.3    Hall, P.A.4    Milkowski, A.L.5
  • 231
    • 0017360586 scopus 로고
    • Reaction kinetics and poikilotherm development
    • Sharpe, P.J.H. and DeMichele, D.W. Reaction kinetics and poikilotherm development. J. Theor. Biol., 64, 649-670, 1977.
    • (1977) J. Theor. Biol. , vol.64 , pp. 649-670
    • Sharpe, P.J.H.1    Demichele, D.W.2
  • 232
    • 0342769175 scopus 로고
    • The biological stability of smoked and salted fish
    • Shewan, J.M. The biological stability of smoked and salted fish. Chem. Ind., July, 501-505, 1949.
    • (1949) Chem. Ind., July , pp. 501-505
    • Shewan, J.M.1
  • 233
    • 0017046719 scopus 로고
    • Phoenix phenomenon in the growth of Clostridium perfringens
    • Shoemaker, S.P. and Pierson, M.D. “Phoenix phenomenon” in the growth of Clostridium perfringens. Appl. Environ. Microbiol., 32, 803-806, 1976.
    • (1976) Appl. Environ. Microbiol. , vol.32 , pp. 803-806
    • Shoemaker, S.P.1    Pierson, M.D.2
  • 234
    • 85047700516 scopus 로고    scopus 로고
    • Development of a mathematical model for MAP systems applied to nonrespiring foods
    • Simpson, R., Almonacid, S., and Acevedo, C. Development of a mathematical model for MAP systems applied to nonrespiring foods. J. Food Sci., 66, 561-567, 2001a.
    • (2001) J. Food Sci. , vol.66 , pp. 561-567
    • Simpson, R.1    Almonacid, S.2    Acevedo, C.3
  • 235
    • 0035727152 scopus 로고    scopus 로고
    • Mass transfer in Pacific hake (Merluccius australis) packed in refrigerated modified atmosphere
    • Simpson, R., Almonacid, S., and Acevedo, C. Mass transfer in Pacific hake (Merluccius australis) packed in refrigerated modified atmosphere. J. Food Process. Eng., 24, 405-421, 2001b.
    • (2001) J. Food Process. Eng. , vol.24 , pp. 405-421
    • Simpson, R.1    Almonacid, S.2    Acevedo, C.3
  • 236
    • 0036066816 scopus 로고    scopus 로고
    • Response surface model for effects of temperature, water activity and pH on germination of Bacillus cereus spores
    • Sinigaglia, M., Corbo, M.R., Altieri, C., and Massa, S. Response surface model for effects of temperature, water activity and pH on germination of Bacillus cereus spores. J. Food Prot., 22, 121-133, 2002.
    • (2002) J. Food Prot. , vol.22 , pp. 121-133
    • Sinigaglia, M.1    Corbo, M.R.2    Altieri, C.3    Massa, S.4
  • 237
    • 0034028898 scopus 로고    scopus 로고
    • Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant at various temperatures, pHs, and oregano essential oil concentrations
    • Skandamis, P.N. and Nychas, G.-J.E. Development and evaluation of a model predicting the survival of Escherichia coli O157:H7 NCTC 12900 in homemade eggplant at various temperatures, pHs, and oregano essential oil concentrations. Appl. Environ. Microbiol., 66, 1646-1653, 2000.
    • (2000) Appl. Environ. Microbiol. , vol.66 , pp. 1646-1653
    • Skandamis, P.N.1    Nychas, G.-J.E.2
  • 238
    • 0036776648 scopus 로고    scopus 로고
    • A vialistic approach for non-thermal inactivation of pathogens in traditional Greek salads
    • Skandamis, P.N., Davies, K.W., McClure, P.J., Koutsoumanis, K., and Tassou, C. A vialistic approach for non-thermal inactivation of pathogens in traditional Greek salads. Food Microbiol., 19, 405-421, 2002.
    • (2002) Food Microbiol. , vol.19 , pp. 405-421
    • Skandamis, P.N.1    Davies, K.W.2    McClure, P.J.3    Koutsoumanis, K.4    Tassou, C.5
  • 239
    • 0028115503 scopus 로고
    • Mathematical modeling of microbial growth: A review
    • Skinner, G.E., Lerkin, J.W., and Rhodehamel, E.J. Mathematical modeling of microbial growth: a review. J. Food Saf., 14, 175-217, 1994.
    • (1994) J. Food Saf. , vol.14 , pp. 175-217
    • Skinner, G.E.1    Lerkin, J.W.2    Rhodehamel, E.J.3
  • 240
    • 0021802569 scopus 로고
    • The generation time, lag time and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs
    • Smith, M.G. The generation time, lag time and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. J. Hyg. (Camb.), 94, 289-300, 1985.
    • (1985) J. Hyg. (Camb.) , vol.94 , pp. 289-300
    • Smith, M.G.1
  • 241
    • 0003546909 scopus 로고    scopus 로고
    • Naturally Occurring Antimicrobials in Food
    • Council of Agricultural Science and Technology, Ames, IA
    • Sofos, J.N., Beuchat, L.R., Davidson, P.M., and Johnson, E.A. Naturally Occurring Antimicrobials in Food, Task Force Report 132, Council of Agricultural Science and Technology, Ames, IA, 1998.
    • (1998) Task Force Report 132
    • Sofos, J.N.1    Beuchat, L.R.2    Davidson, P.M.3    Johnson, E.A.4
  • 243
    • 0036204702 scopus 로고    scopus 로고
    • D.W. Staphylococcus aureus growth boundaries: Moving towards mechanistic predictive models based on solute specific effects
    • Stewart, C.M., Cole, M.B., Legan, J.D., Slade, L., Vandeven, M.H., and Schaffner, D.W. Staphylococcus aureus growth boundaries: moving towards mechanistic predictive models based on solute specific effects. Appl. Environ. Microbiol., 68,1864-1871, 2002.
    • (2002) Appl. Environ. Microbiol. , vol.68 , pp. 1864-1871
    • Stewart, C.M.1    Cole, M.B.2    Legan, J.D.3    Slade, L.4    Vandeven, M.H.5
  • 244
    • 0031871923 scopus 로고    scopus 로고
    • Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods
    • Suñen, E. Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods. Lett. Appl. Microbiol., 27, 45-48, 1998.
    • (1998) Lett. Appl. Microbiol. , vol.27 , pp. 45-48
    • Suñen, E.1
  • 245
    • 0028350559 scopus 로고
    • Predictive modelling of growth of Yersinia enterocolitica: The effects of temperature, pH and sodium chloride
    • Sutherland, J.P. and Bayliss, A.J. Predictive modelling of growth of Yersinia enterocolitica: the effects of temperature, pH and sodium chloride. Int. J. Food Microbiol., 21, 197-215, 1994.
    • (1994) Int. J. Food Microbiol. , vol.21 , pp. 197-215
    • Sutherland, J.P.1    Bayliss, A.J.2
  • 246
    • 0030197577 scopus 로고    scopus 로고
    • Preparation and validation of a growth model for Bacillus cereus: The effects of temperature, pH, sodium chloride and carbon dioxide
    • Sutherland, J.P., Aherne, A., and Beaumont, A.L. Preparation and validation of a growth model for Bacillus cereus: the effects of temperature, pH, sodium chloride and carbon dioxide. Int. J. Food Microbiol., 30, 359-372, 1996.
    • (1996) Int. J. Food Microbiol. , vol.30 , pp. 359-372
    • Sutherland, J.P.1    Aherne, A.2    Beaumont, A.L.3
  • 247
    • 0029005470 scopus 로고
    • Predictive modelling of growth of Escherichia coli O157:H7: The effects of temperature, pH and sodium chloride
    • Sutherland, J.P., Bayliss, A.J., and Braxton, D.S. Predictive modelling of growth of Escherichia coli O157:H7: the effects of temperature, pH and sodium chloride. Int. J. Food Microbiol., 25, 29-49, 1995.
    • (1995) Int. J. Food Microbiol. , vol.25 , pp. 29-49
    • Sutherland, J.P.1    Bayliss, A.J.2    Braxton, D.S.3
  • 248
    • 0030846628 scopus 로고    scopus 로고
    • Predictive modelling of Escherichia coli O157-H7-inclusion of carbon dioxide as a fourth factor in a preexisting model
    • Sutherland, J.P., Bayliss, A.J., Braxton, D.S., and Beaumont, A.L. Predictive modelling of Escherichia coli O157-H7-inclusion of carbon dioxide as a fourth factor in a preexisting model. Int. J. Food Microbiol., 37, 113-120, 1997.
    • (1997) Int. J. Food Microbiol. , vol.37 , pp. 113-120
    • Sutherland, J.P.1    Bayliss, A.J.2    Braxton, D.S.3    Beaumont, A.L.4
  • 249
    • 0032213725 scopus 로고    scopus 로고
    • Behavior of Listeria spp. In smoked fish products affected by liquid smoke, NaCl concentration, and temperature
    • Thurette, J., Membre, J.M., Han Ching, L., Tailliez, R., and Catteau, M. Behavior of Listeria spp. in smoked fish products affected by liquid smoke, NaCl concentration, and temperature. J. Food Prot., 61, 1475-1479, 1998.
    • (1998) J. Food Prot. , vol.61 , pp. 1475-1479
    • Thurette, J.1    Membre, J.M.2    Han Ching, L.3    Tailliez, R.4    Catteau, M.5
  • 251
    • 0033759097 scopus 로고    scopus 로고
    • Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl and lactic acid
    • Tienungoon, S., Ratkowsky, D.A., McMeekin, T.A., and Ross, T. Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl and lactic acid. Appl. Environ. Microbiol., 66, 4979-4987, 2000.
    • (2000) Appl. Environ. Microbiol. , vol.66 , pp. 4979-4987
    • Tienungoon, S.1    Ratkowsky, D.A.2    McMeekin, T.A.3    Ross, T.4
  • 252
    • 77957097665 scopus 로고
    • Chemical aspects of the smoking of meat and meat products
    • Tóth, L. and Potthast, K. Chemical aspects of the smoking of meat and meat products. Adv. Food Res., 29, 87-158, 1984.
    • (1984) Adv. Food Res. , vol.29 , pp. 87-158
    • Tóth, L.1    Potthast, K.2
  • 253
    • 0030297904 scopus 로고    scopus 로고
    • Advantages and disadvantages of using artificial neural networks versus logistic regression for predicting medical outcomes
    • Tu, J.V. Advantages and disadvantages of using artificial neural networks versus logistic regression for predicting medical outcomes. J. Clin. Epidemiol., 11, 1225-1231, 1996.
    • (1996) J. Clin. Epidemiol. , vol.11 , pp. 1225-1231
    • Tu, J.V.1
  • 254
    • 0004570179 scopus 로고
    • Estimation of phenols in meat and fat
    • Tucker, I.W. Estimation of phenols in meat and fat. Assoc. Off. Agric. Chem., 25, 779-782, 1942.
    • (1942) Assoc. Off. Agric. Chem. , vol.25 , pp. 779-782
    • Tucker, I.W.1
  • 255
    • 0002156409 scopus 로고
    • Microbial safety in emulsions
    • Tuynenberg Muys, G. Microbial safety in emulsions. Process Biochem., 6, 25-28, 1971.
    • (1971) Process Biochem. , vol.6 , pp. 25-28
    • Tuynenberg Muys, G.1
  • 256
    • 0035158382 scopus 로고    scopus 로고
    • Modeling of combined steps for reducing Escherichia coli O157:H7 populations in apple cider
    • Uljas, H.E., Schaffner, D.W., Duffy, S., Zhao, L., and Ingham, S.C. Modeling of combined steps for reducing Escherichia coli O157:H7 populations in apple cider. Appl. Environ. Microbiol., 67, 133-141, 2001.
    • (2001) Appl. Environ. Microbiol. , vol.67 , pp. 133-141
    • Uljas, H.E.1    Schaffner, D.W.2    Duffy, S.3    Zhao, L.4    Ingham, S.C.5
  • 257
    • 0033103841 scopus 로고    scopus 로고
    • Predicting fungal growth: The effect of water activity on Penicillium rocqueforti
    • Valík, L., Baranyi, J., and Görner, F. Predicting fungal growth: the effect of water activity on Penicillium rocqueforti. Int. J. Food Microbiol., 47, 141-146, 1999.
    • (1999) Int. J. Food Microbiol. , vol.47 , pp. 141-146
    • Valík, L.1    Baranyi, J.2    Görner, F.3
  • 258
    • 0034944599 scopus 로고    scopus 로고
    • Development and validation of growth model for Yersinia enterocolitica in cooked chicken meats packed under various atmosphere packaging and stored at different temperatures
    • Wei, Q.K., Fang, T.J., and Chan, W.C. Development and validation of growth model for Yersinia enterocolitica in cooked chicken meats packed under various atmosphere packaging and stored at different temperatures. J. Food Prot., 64, 987-993, 2001.
    • (2001) J. Food Prot. , vol.64 , pp. 987-993
    • Wei, Q.K.1    Fang, T.J.2    Chan, W.C.3
  • 259
  • 260
    • 0037061147 scopus 로고    scopus 로고
    • Modeling the lag phase of Listeria monocytogenes
    • Whiting, R.C. and Bagi, L.K. Modeling the lag phase of Listeria monocytogenes. Int. J. Food Microbiol., 73, 291-295, 2002.
    • (2002) Int. J. Food Microbiol. , vol.73 , pp. 291-295
    • Whiting, R.C.1    Bagi, L.K.2
  • 261
    • 43949168311 scopus 로고
    • Letter to the editor: A classification of models in predictive microbiology. A reply to K.R. Davey
    • Whiting, R.C. and Buchanan, R.L. Letter to the editor: a classification of models in predictive microbiology. A reply to K.R. Davey. Food Microbiol., 10, 175-177, 1993.
    • (1993) Food Microbiol. , vol.10 , pp. 175-177
    • Whiting, R.C.1    Buchanan, R.L.2
  • 263
    • 0001290677 scopus 로고
    • A quantitative model for bacterial growth and decline
    • Whiting, R.C. and Cygnarowic-Provost, M. A quantitative model for bacterial growth and decline. Food Microbiol., 9, 269-277, 1992.
    • (1992) Food Microbiol. , vol.9 , pp. 269-277
    • Whiting, R.C.1    Cygnarowic-Provost, M.2
  • 264
    • 0038374925 scopus 로고    scopus 로고
    • Modeling temperature, pH, NaCl, nitrite and lactate on the survival of Escherichia coli O157:H7 in broth
    • Whiting, R.C. and Golden, M.H. Modeling temperature, pH, NaCl, nitrite and lactate on the survival of Escherichia coli O157:H7 in broth. J. Food Safety, 23, 61-74, 2003.
    • (2003) J. Food Safety , vol.23 , pp. 61-74
    • Whiting, R.C.1    Golden, M.H.2
  • 266
    • 0032143951 scopus 로고    scopus 로고
    • Expansion of the time-to-turbidity model for proteolytic Clostridium botulinum to include spore numbers
    • Whiting, R.C. and Strobaugh, T.P. Expansion of the time-to-turbidity model for proteolytic Clostridium botulinum to include spore numbers. Food Microbiol., 15, 449-453, 1998.
    • (1998) Food Microbiol. , vol.15 , pp. 449-453
    • Whiting, R.C.1    Strobaugh, T.P.2
  • 267
  • 270
    • 0035931658 scopus 로고    scopus 로고
    • Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatus
    • Wijtzes, T., Rombouts, F.M., Kant-Muermans, M.L., van’t Riet, K., and Zwietering, M. Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatus. Int. J. Food Microbiol., 63, 57-64, 2001.
    • (2001) Int. J. Food Microbiol. , vol.63 , pp. 57-64
    • Wijtzes, T.1    Rombouts, F.M.2    Kant-Muermans, M.L.3    Van’T Riet, K.4    Zwietering, M.5
  • 272
    • 0345201632 scopus 로고    scopus 로고
    • An equation for modelling the temperature response of plants using only the cardinal temperatures
    • Yan, W. and Hunt, L.A. An equation for modelling the temperature response of plants using only the cardinal temperatures. Ann. Bot., 84, 607-614, 1999.
    • (1999) Ann. Bot. , vol.84 , pp. 607-614
    • Yan, W.1    Hunt, L.A.2
  • 273
    • 0029478703 scopus 로고
    • A nonlinear model for crop development as a function of temperature
    • Yin, W. and Wallace, D.H. A nonlinear model for crop development as a function of temperature. Agric. Forest Meteorol., 77, 1-16, 1995.
    • (1995) Agric. Forest Meteorol. , vol.77 , pp. 1-16
    • Yin, W.1    Wallace, D.H.2
  • 274
    • 0028130362 scopus 로고
    • Model for the combined effects of temperature, initial pH, sodium chloride and sodium nitrite concentrations on anaerobic growth of Shigella flexneri
    • Zaika, L.L., Moulden, E., Weimer, L., Phillips, J.G., and Buchanan, R.L. Model for the combined effects of temperature, initial pH, sodium chloride and sodium nitrite concentrations on anaerobic growth of Shigella flexneri. Int. J. Food Microbiol., 23, 345-358, 1994.
    • (1994) Int. J. Food Microbiol. , vol.23 , pp. 345-358
    • Zaika, L.L.1    Moulden, E.2    Weimer, L.3    Phillips, J.G.4    Buchanan, R.L.5
  • 275
    • 0032485787 scopus 로고    scopus 로고
    • Revisited model for aerobic growth of Shigella flexneri to extend the validity of predictions at temperatures between 10 and 19°C
    • Zaika, L.L., Phillips, J.G., Fanelli, J.S., and Scullen, O.J. Revisited model for aerobic growth of Shigella flexneri to extend the validity of predictions at temperatures between 10 and 19°C. Int. J. Food Microbiol., 41, 9-19, 1998.
    • (1998) Int. J. Food Microbiol. , vol.41 , pp. 9-19
    • Zaika, L.L.1    Phillips, J.G.2    Fanelli, J.S.3    Scullen, O.J.4
  • 277
    • 0035350692 scopus 로고    scopus 로고
    • Comparison of logistic regression and linear regression on modelling percentage data
    • Zhao, L., Chen, Y., and Schaffner, D.W. Comparison of logistic regression and linear regression on modelling percentage data. Appl. Environ. Microbiol., 67, 2129-2135, 2001.
    • (2001) Appl. Environ. Microbiol. , vol.67 , pp. 2129-2135
    • Zhao, L.1    Chen, Y.2    Schaffner, D.W.3
  • 278
    • 84886044083 scopus 로고    scopus 로고
    • Microbial and engineering characteristic numbers for process evaluation
    • Zwietering, M. Microbial and engineering characteristic numbers for process evaluation. Refrig. Sci. Technol. Proc., EUR 18816, 272-279, 1999.
    • (1999) Refrig. Sci. Technol. Proc., EUR , vol.18816 , pp. 272-279
    • Zwietering, M.1
  • 279
    • 0028011826 scopus 로고
    • Evaluation of data transformations and validation of models for the effect of temperature on bacterial growth
    • Zwietering, M.H., Cuppers, H.G.A.M., De Wit, J.C., and van’t Riet, K. Evaluation of data transformations and validation of models for the effect of temperature on bacterial growth. Appl. Environ. Microbiol., 60, 195-203, 1994.
    • (1994) Appl. Environ. Microbiol. , vol.60 , pp. 195-203
    • Zwietering, M.H.1    Cuppers, H.G.A.M.2    De Wit, J.C.3    Van’T Riet, K.4
  • 281
    • 0030174822 scopus 로고    scopus 로고
    • Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the time of consumption
    • Zwietering, M.H., De Wit, J.C., and Notermans, S. Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the time of consumption. Int. J. Food Microbiol., 30, 55-70, 1996.
    • (1996) Int. J. Food Microbiol. , vol.30 , pp. 55-70
    • Zwietering, M.H.1    De Wit, J.C.2    Notermans, S.3
  • 283
    • 84963984204 scopus 로고
    • A decision support system for prediction of the microbial spoilage in foods
    • Zwietering, M.H., Wijtzes, T., De Wit, J.C., and van’t Riet, K. A decision support system for prediction of the microbial spoilage in foods. J. Food Prot., 55, 973-979, 1992.
    • (1992) J. Food Prot. , vol.55 , pp. 973-979
    • Zwietering, M.H.1    Wijtzes, T.2    De Wit, J.C.3    Van’T Riet, K.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.