(Q30578027)

English

A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

25 June 2017

A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate (English)

1 reference

Europe PubMed Central

PubMed publication ID

25 June 2017

Listeria monocytogenes

0 references

author name string

Nerbrink E

1

1 reference

Europe PubMed Central

PubMed publication ID

25 June 2017

Borch E

2

1 reference

Europe PubMed Central

PubMed publication ID

25 June 2017

Blom H

3

1 reference

Europe PubMed Central

PubMed publication ID

25 June 2017

Nesbakken T

4

1 reference

Europe PubMed Central

PubMed publication ID

25 June 2017

publication date

1 March 1999

1 reference

Europe PubMed Central

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25 June 2017

International Journal of Food Microbiology

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Europe PubMed Central

PubMed publication ID

25 June 2017

47

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Europe PubMed Central

PubMed publication ID

25 June 2017

1-2

1 reference

Europe PubMed Central

PubMed publication ID

25 June 2017

99-109

1 reference

Europe PubMed Central

PubMed publication ID

25 June 2017

A dynamic approach to predicting bacterial growth in food.

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Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4 degrees C

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Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenes

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Relationship Between Water Activity, Salts of Lactic Acid, and Growth of Listeria monocytogenes in a Meat Model System

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The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes

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Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fish.

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Estimation of bacterial growth rates from turbidimetric and viable count data

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Modeling the Effect of Temperature on the Growth Rate and Lag Time of Listeria innocua and Listeria monocytogenes

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Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes

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Predictive modelling of growth of Listeria monocytogenes. The effects on growth of NaCl, pH, storage temperature and NaNO2

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Modelling the growth, survival and death of Listeria monocytogenes.

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Pathways of Listeria monocytogenes contamination in the meat processing industry

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Development of a predictive model to describe the effects of temperature and water activity on the growth of spoilage pseudomonads.

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Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Nitrite and Packaging Method

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Growth suppression of Listeria monocytogenes in a meat product

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Control of Listeria monocytogenes in the delicatessen industries: the lessons of a listeriosis outbreak in France

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The effects of diacetate with nitrite, lactate, or pediocin on the viability of Listeria monocytogenes in turkey slurries

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Listeria monocytogenes Contamination of Turkey Franks: Evaluation of a Production Facility

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Identifiers

10.1016/S0168-1605(99)00021-5

1 reference

Europe PubMed Central

PubMed publication ID

25 June 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

25 June 2017

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