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

Blackburn, C W

Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors. [electronic resource] - International journal of food microbiology Aug 1997 - 31-44 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

0168-1605

10.1016/s0168-1605(97)00085-8 doi


Acetic Acid--pharmacology
Animals
Citric Acid--pharmacology
Colony Count, Microbial
Eggs--microbiology
Escherichia coli O157--growth & development
Food Microbiology
Forecasting
Fruit--microbiology
Hot Temperature
Hydrogen-Ion Concentration
Lactic Acid--pharmacology
Linear Models
Logistic Models
Meat Products--microbiology
Milk--microbiology
Poultry Products--microbiology
Predictive Value of Tests
Salmonella enteritidis--growth & development
Sodium Chloride--pharmacology