Modeling of Clostridium perfringens vegetative cell inactivation in beef-in-sauce products: A meta-analysis using mixed linear models

International Journal of Food Microbiology

Volumn 154, Issue 1-2, 2012, Pages 44-51

  Jaloustre, S ^a,b,c,d   Guillier, L ^a   Morelli, E ^a   Noel V ^a   Delignette Muller, M L ^c,d,e  

^a FRENCH AGENCY FOR FOOD   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c UNIVERSITÉ DE LYON   (France)

^d UNIVERSITÉ LYON 1   (France)

^e VETAGRO SUP   (France)

Author keywords

Clostridium perfringens; Meta analysis; Mixed effects model; Thermal inactivation

Indexed keywords

ARTICLE; BACTERIAL CELL; BACTERIAL STRAIN; BEEF; BEEF IN SAUCE PRODUCT; CELL CULTURE; CLOSTRIDIUM PERFRINGENS; MICROBIOLOGICAL PARAMETERS; NONHUMAN; PREDICTION; RISK ASSESSMENT; STATISTICAL MODEL; TEMPERATURE; VEGETATIVE CELL INACTIVATION;

CLOSTRIDIUM PERFRINGENS; COLONY COUNT, MICROBIAL; FOOD; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FORECASTING; HOT TEMPERATURE; HUMANS; LINEAR MODELS; MEAT; MEAT PRODUCTS; MODELS, BIOLOGICAL; MODELS, STATISTICAL; SPORES, BACTERIAL;

CLOSTRIDIUM PERFRINGENS;

EID: 84856462143     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.12.013     Document Type: Article

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