(Q33779930)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10573388%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

review article

1 reference

title

Predictive food microbiology for the meat industry: a review (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10573388%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10573388%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

author name string

K McDonald

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10573388%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

publication date

1 November 1999

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10573388%20AND%20SRC:MED&resulttype=core&format=json

International Journal of Food Microbiology

2 November 2019

published in

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10573388%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

volume

52

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10573388%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

issue

1-2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10573388%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

page(s)

1-27

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10573388%20AND%20SRC:MED&resulttype=core&format=json

A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3 degrees C and at 12 degrees C in air.

2 November 2019

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Use of predictive microbiology in meat hygiene regulatory activity.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Application of modelling in HACCP plan development

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predicting the Safe Storage of Fresh Fish Under Modified Atmospheres with Respect to Clostridium botulinum Toxigenesis by Modeling Length of the Lag Phase of Growth

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

A dynamic approach to predicting bacterial growth in food.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Mathematics of predictive food microbiology.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

A non-autonomous differential equation to modelbacterial growth

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predicting growth of Brochothrix thermosphacta at changing temperature

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Effects of parameterization on the performance of empirical models used in `predictive microbiology'

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modelling microbial ecosystems

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Application of a mathematical model to describe the behaviour of the Lactobacillus spp. during the ripening of a Spanish dry fermented sausage (Chorizo).

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predicting microbial growth: the consequences of quantity of data

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

A model describing the relationship between lag time and mild temperature increase duration.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modeling of the competitive growth of Listeria monocytogenes and Lactococcus lactis in vegetable broth

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Hazard analysis applied to microbial growth in foods: Development of mathematical models describing the effect of water activity

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Risk Assessment and Predictive Microbiology.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Quantitative risk assessment for Escherichia coli O157:H7 in ground beef hamburgers.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modelling the growth response of Staphylococcus xylosus to changes in temperature and glycerol concentration/water activity

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

A model for the combined effects of temperature and salt concentration on growth rate of food spoilage molds

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modelling of microbial activity and prediction of shelf life for packed fresh fish.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predicted and observed growth of Listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

A predictive model for combined temperature and water activity on microbial growth during the growth phase.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Accuracy of microbial growth predictions with square root and polynomial models

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Shelf life of modified atmosphere packed cooked meat products: a predictive model

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Evaluation of a predictive model for the shelf life of cod (Gadus morhua) fillets stored in two different atmospheres at varying temperatures

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predictive Microbiology and HACCP.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Driving predictive modelling on a risk assessment path for enhanced food safety

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Application of artificial neural networks as a non-linear modular modeling technique to describe bacterial growth in chilled food products.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Mathematical modelling of microbial growth in packaged refrigerated beef stored at different temperatures.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predicting fungal growth: the effect of water activity on Aspergillus flavus and related species

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Validation of predictive models describing the growth of Listeria monocytogenes

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Cold Storage Temperature Fluctuations and Predicting Microbial Growth

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Evaluation of a commercial process for collection and cooling of beef offals by a temperature function integration technique

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Application of a Temperature Function Integration Technique to Assess the Hygienic Adequacy of a Process for Spray Chilling Beef Carcasses

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Occurrence, Numbers, and Growth of Listeria monocytogenes on some Vacuum-Packaged Processed Meats

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Computational neural networks for predictive microbiology. II. Application to microbial growth.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modelling growth rates of Listeria innocua as a function of lactate concentration.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Growth of Listeria monocytogenes, Aeromonas hydrophila and Yersinia enterocolitica in pâté and a comparison with predictive models

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Heat resistance of Escherichia coli O157:H7 in a nutrient medium and in ground beef patties as influenced by storage and holding temperatures

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

A deterministic model for monophasic growth of batch cultures of bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

A mathematical model of pollen-tube penetration in apple styles.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Mathematical modelling of the growth, survival and death of Yersinia enterocolitica

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Potential for Growth from Spores of Bacillus cereus and Clostridium botulinum and Vegetative Cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella Serotypes in Cooked Ground Beef during Cooling

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Glycine betaine confers enhanced osmotolerance and cryotolerance on Listeria monocytogenes

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Final optical density and growth rate; effects of temperature and NaCl differ from acidity

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Prediction for Shelf Life and Safety of Minimally Processed CAP/MAP Chilled Foods: A Review

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Lethality of Heat to Escherichia coli 0157:H7: D-Value and Z-Value Determinations in Ground Beef

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

The effect of incubation temperature and inoculum size on growth of salmonellae in minced beef

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modelling the heat stress and the recovery of bacterial spores

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Estimating distributions of numbers of organisms in food products

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Topics in microbial risk assessment: dynamic flow tree process

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

An example of the stages in the development of a predictive mathematical model for microbial growth: the effects of NaCl, pH and temperature on the growth of Aeromonas hydrophila.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modelling the growth, survival and death of microorganisms in foods: the UK food micromodel approach.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modeling Applications

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Shelf life prediction: status and future possibilities

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Model for combined effect of temperature and salt concentration/water activity on the growth rate of Staphylococcus xylosus.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Application of predictive microbiology to assure the quality and safety of fish and fish products

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Quantitative microbiology: a basis for food safety

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modeling lag phase of nonproteolytic Clostridium botulinum toxigenesis in cooked turkey and chicken breast as affected by temperature, sodium lactate, sodium chloride and spore inoculum

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Development of a predictive model for growth of Listeria monocytogenes in a skim milk medium and validation studies in a range of dairy products

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Computational neural networks for predictive microbiology: I. Methodology.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Validation of a model describing the effects of temperature and water activity on the growth of psychrotrophic pseudomonads.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Microbiological challenge testing for ensuring safety of food products

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modeling microbial populations with the original and modified versions of the continuous and discrete logistic equations

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predictive models as means to quantify the interactions of spoilage organisms.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Assessment of the hygienic adequacy of a commercial hot boning process for beef by a temperature function integration technique

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Survival of Escherichia coli O157:H7 during the manufacture of pepperoni.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

The effect of the growth environment on the lag phase of Listeria monocytogenes

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predictive microbiology

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

The application of the WLF equation to predict lag time as a function of temperature for three psychrotrophic bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Non-linear regression of biological temperature-dependent rate models based on absolute reaction-rate theory

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Risk assessment and critical control points from the production perspective.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Reaction kinetics of poikilotherm development

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

The generation time, lag time, and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirs

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Calculation of the expected increases of coliform organisms, Escherichia coli and Salmonella typhimurium, in raw blended mutton tissue

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Influence of structural properties and kinetic constraints on Bacillus cereus growth

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predictive modelling of growth of Escherichia coli O157:H7: the effects of temperature, pH and sodium chloride.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predictive modelling of Escherichia coli O157:H7: inclusion of carbon dioxide as a fourth factor in a pre-existing model.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Growth and inactivation models to be used in quantitative risk assessments

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Dynamic mathematical model to predict microbial growth and inactivation during food processing.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Predictive microbiology in a dynamic environment: a system theory approach.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Validation of Predictive Mathematical Models Describing the Growth of Escherichia coli O157:H7 in Raw Ground Beef

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Use of predictive microbiology in microbial food safety risk assessment.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Validation of Predictive Mathematical Models Describing the Growth of Listeria monocytogenes

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Validation of Predictive Mathematical Models Describing Growth of Staphylococcus aureus

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggs.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Growth of Listeria monocytogenes Scott A, serotype 4 and competitive spoilage organisms in raw chicken packaged under modified atmospheres and in air

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Modeling of bacterial growth as a function of temperature.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

A Decision Support System for Prediction of the Microbial Spoilage in Foods

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

Some aspects of modelling microbial quality of food

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2899%2900126-9

7 January 2021

10.1016/S0168-1605(99)00126-9

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10573388%20AND%20SRC:MED&resulttype=core&format=json

2 November 2019

1 reference