Injured bacteria in foods

Nutrition & Food Science

Volumn 31, Issue 2, 2001, Pages 84-88

  Everis, Linda ^a  

^a CAMPDEN BRI   (United Kingdom)

Author keywords

Bacteria; Food

Indexed keywords

EID: 84986097833     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650110367008     Document Type: Article

References (4)

1. Davis, S.C., Betts, G.D., Jones, K.L., Evans, D. and Betts, R.P. (1997), “A comparison of resuscitation techniques for the recovery of micro-organisms from flour”, CCFRA R&D Report No. 51.
2. Everis, L.K. (2000), “Significance of injured micro-organisms in food”, CCFRA Review, No. 19.
3. Everis, L.K., Betts, G.D., Jewell, K. and Gadd, D.M. (1999), “A comparison of resuscitation techniques for the recovery of micro-organisms from onion powder”, CCFRA R&D Report No. 81.
4. Simon, E.M., Stahl, K.L. and Wilson, J.B. (1963), “Preservation by freeze-drying and the stability of virulence of Salmonella Typhimurium”, Applied Microbiology, Vol. 11, pp. 371-6.