(Q40641757)

22 September 2017

Variation among Escherichia coli O157:H7 strains relative to their growth, survival, thermal inactivation, and toxin production in broth (English)

1 reference

22 September 2017

1 reference

Whiting RC

1

1 reference

PubMed ID

11999109

22 September 2017

Golden MH

series ordinal

2

1 reference

22 September 2017

1 May 2002

1 reference

International Journal of Food Microbiology

22 September 2017

1 reference

22 September 2017

75

1 reference

22 September 2017

127-133

1 reference

22 September 2017

1-2

1 reference

Growth Variation Among Species and Strains of Listeria in Culture Broth

22 September 2017

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

Expansion of response surface models for the growth of Escherichia coli O157:H7 to include sodium nitrite as a variable

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

Culturing enterohemorrhagic Escherichia coli in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cells

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

Risk assessment: a means for linking HACCP plans and public health

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

Microbial risk assessment: dose-response relations and risk characterization

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

Thermal inactivation of Escherichia coli O157:H7 isolated from ground beef and bovine feces, and suitability of media for enumeration.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

Potential application of risk assessment techniques to microbiological issues related to international trade in food and food products. International Commission on Microbiological Specifications for Foods (ICMSF) Working Group on Microbial Risk Asse

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

A Conceptual Framework to Assess the Risks of Human Disease Following Exposure to Pathogens

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

The Growth Rate of Individual Bacterial Cells

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

The Relevance of the Distribution of Micro‐organisms Within Batches of Food to the Control of Microbiological Hazards from Foods

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

Hazard identification and exposure assessment for microbial food safety risk assessment

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

Estimating distributions of numbers of organisms in food products

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

Developing a quantitative risk assessment process.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

The application of quantitative risk assessment to microbial food safety

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900003-X

7 January 2021

10.1016/S0168-1605(02)00003-X

Identifiers

DOI

1 reference

22 September 2017

1 reference

PubMed ID

11999109