(Q50109361)

25 February 2018

title

Development and validation of a tertiary simulation model for predicting the potential growth of Salmonella typhimurium on cooked chicken. (English)

1 reference

25 February 2018

main subject

Salmonella Typhimurium

object named as

Salmonella typhimurium

1 reference

Thomas P Oscar

1

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25 February 2018

publication date

1 June 2002

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25 February 2018

International Journal of Food Microbiology

published in

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25 February 2018

volume

76

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25 February 2018

issue

3

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25 February 2018

page(s)

177-190

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25 February 2018

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

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Response surface models for effects of temperature, pH, and previous growth pH on growth kinetics of Salmonella Typhimurium in brain heart infusion broth

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Response surface models for effects of temperature and previous temperature on lag time and specific growth rate of Salmonella Typhimurium on cooked ground chicken breast.

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7 January 2021

Response surface models for effects of temperature and previous growth sodium chloride on growth kinetics of Salmonella typhimurium on cooked chicken breast.

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Convenient Model To Describe the Combined Effects of Temperature and pH on Microbial Growth

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

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

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

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Identifiers

DOI

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25 February 2018

1 reference

25 February 2018