Two complementary approaches to quantify variability in heat resistance of spores of Bacillus subtilis

International Journal of Food Microbiology

Volumn 253, Issue , 2017, Pages 48-53

  den Besten, Heidy M W ^a,b   Berendsen, Erwin M ^a,c   Wells Bennik, Marjon H J ^a,c   Straatsma, Han ^a,c   Zwietering, Marcel H ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Heterogeneity; Mathematical modelling; Spoilage organism; Sporeformer; Thermotolerance

Indexed keywords

BACILLUS SUBTILIS; BACTERIAL SPORE; CLINICAL ARTICLE; CROP; HEAT TOLERANCE; HEAT TREATMENT; HUMAN; LISTERIA MONOCYTOGENES; MODEL; NONHUMAN; PREDICTION; QUANTITATIVE STUDY; REPRODUCTION; FOOD CONTROL; FOODBORNE DISEASES; GROWTH, DEVELOPMENT AND AGING; HEAT; MICROBIAL VIABILITY; PHYSIOLOGY; PROCEDURES;

BACILLUS SUBTILIS; FOOD MICROBIOLOGY; FOODBORNE DISEASES; HOT TEMPERATURE; LISTERIA MONOCYTOGENES; MICROBIAL VIABILITY; SPORES, BACTERIAL; THERMOTOLERANCE;

EID: 85018761578     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.04.014     Document Type: Article

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