Modelling Salmonella concentration throughout the pork supply chain by considering growth and survival in fluctuating conditions of temperature, pH and aw

International Journal of Food Microbiology

Volumn 145, Issue SUPPL. 1, 2011, Pages

  Pin, Carmen ^a   Avendaño Perez, Gaspar ^a   Cosciani Cunico, Elena ^b   Gómez, Natalia ^a   Gounadakic, Antonia ^b   Nychas, George John ^c   Skandamis, Panos ^c   Barker, Gary ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b ISTITUTO ZOOPROFILATTICO SPERIMENTALE DELLA LOMBARDIA E DELL EMILIA ROMAGNA   (Italy)

^c AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Pork supply chain; Predictive models; Salmonella

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; COMPUTER PROGRAM; DATA BASE; FOOD CONTAMINATION; KINETICS; MATHEMATICAL ANALYSIS; MEAT INDUSTRY; MICROBIAL POPULATION DYNAMICS; NONHUMAN; PH; POPULATION DYNAMICS; PORK; PREDICTION; SALMONELLA; TEMPERATURE DEPENDENCE; WATER AVAILABILITY;

ANIMALS; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; MICROBIAL VIABILITY; MODELS, BIOLOGICAL; SALMONELLA; SWINE; TEMPERATURE;

SALMONELLA;

EID: 79953089060     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.09.025     Document Type: Article

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