A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial
Authors:
- K LambropoulouKLK Lambropoulou
- G-J.E NychasGNG-J.E Nychas
- 1 August 1999
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 49 (1-2) , 63-74
Abstract
No abstract availableKeywords
This publication has 22 references indexed in Scilit:
- Effect of water activity and humectant identity on the growth kinetics ofEscherichia coliO157:H7Food Microbiology, 1997
- Model for the non-thermal inactivation of Listeria monocytogenes in a reduced oxygen environmentFood Microbiology, 1995
- A dynamic approach to predicting bacterial growth in foodInternational Journal of Food Microbiology, 1994
- Non‐Thermal Inactivation Models for Listeria monocytogenesJournal of Food Science, 1994
- A vitalistic model to describe the thermal inactivation ofListeria monocytogenesJournal of Industrial Microbiology and Biotechnology, 1993
- Differentiation of the Effects of pH and Lactic or Acetic Acid Concentration on the Kinetics of Listeria Monocytogenes InactivationJournal of Food Protection, 1993
- A non-autonomous differential equation to modelbacterial growthFood Microbiology, 1993
- Response Surface Model for Predicting the Effects of Temperature pH, Sodium Chloride Content, Sodium Nitrite Concentration and Atmosphere on the Growth of Listeria monocytogenesJournal of Food Protection, 1990
- Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenesJournal of Food Protection, 1989
- Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperatureInternational Journal of Food Microbiology, 1988