(Q52938765)

9 May 2018

title

Assessment of mathematical models for predicting Staphylococcus aureus growth in cooked meat products. (English)

1 reference

9 May 2018

main subject

Staphylococcus aureus

1 reference

1 reference

A M Castillejo-Rodriguez

1

1 reference

9 May 2018

R M García Gimeno

2

1 reference

9 May 2018

G Zurera Cosano

3

1 reference

9 May 2018

E Barco Alcalá

4

1 reference

9 May 2018

M R Rodríguez Pérez

5

1 reference

9 May 2018

publication date

1 April 2002

1 reference

9 May 2018

Journal of Food Protection

number of pages

7

1 reference

based on heuristic

inferred from page(s)

published in

1 reference

9 May 2018

volume

65

1 reference

9 May 2018

issue

4

1 reference

9 May 2018

page(s)

659-665

1 reference

9 May 2018

Validating and comparing predictive models.

cites work

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

A dynamic approach to predicting bacterial growth in food.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

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

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

Present state of knowledge on staphylococcal intoxication

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

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

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

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

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

A discussion of the dynamics of salmonella enrichment

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

Predictive food microbiology for the meat industry: a review.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

Quantitative microbiology: a basis for food safety

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

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

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

Predictive modelling of the growth and survival of Listeria in fishery products

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

The use of an automated growth analyser to measure recovery times of single heat-injured Salmonella cells.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

Validation of predictive models describing the growth of Listeria monocytogenes

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

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

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

Influence of holding temperature on the growth and survival of Salmonella spp. and Staphylococcus aureus and the production of staphylococcal enterotoxin in egg products.

21 January 2018

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.4.659

10.4315/0362-028X-65.4.659

21 January 2018

Identifiers

DOI

1 reference

9 May 2018

1 reference

9 May 2018