Predictive microbiology: towards the interface and beyond (Q34588392)

3 August 2017

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title

Predictive microbiology: towards the interface and beyond (English)

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ORCID Public Data File 2021

3 August 2017

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author name string

McMeekin TA

1

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3 August 2017

Olley J

2

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3 August 2017

Ratkowsky DA

3

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3 August 2017

Ross T

4

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3 August 2017

language of work or name

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1 March 2002

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International Journal of Food Microbiology

3 August 2017

published in

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3 August 2017

volume

73

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3 August 2017

issue

2-3

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3 August 2017

page(s)

395-407

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A dynamic approach to predicting bacterial growth in food.

3 August 2017

cites work

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7 January 2021

Influence of Temperature on Biological Processes

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7 January 2021

Defining the growth/no-growth interface for Listeria monocytogenes in Mexican-style cheese based on salt, pH, and moisture content.

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7 January 2021

Acid habituation of Escherichia coli and the potential role of cyclopropane fatty acids in low pH tolerance.

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7 January 2021

Identifying and controlling emerging foodborne pathogens: research needs

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7 January 2021

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

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7 January 2021

Modeling the Effect of Temperature on the Growth Rate and Lag Time of Listeria innocua and Listeria monocytogenes

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7 January 2021

Preservation microbiology and safety: Quo vadis?

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7 January 2021

Glycine betaine confers enhanced osmotolerance and cryotolerance on Listeria monocytogenes

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7 January 2021

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

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7 January 2021

Infectious disease as an evolutionary paradigm

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7 January 2021

Fatty acids of Thiobacillus thiooxidans

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7 January 2021

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

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7 January 2021

Quantitative microbiology: a basis for food safety

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7 January 2021

Behaviour of Listeria monocytogenes under combined chilling processes.

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7 January 2021

Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration

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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.

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7 January 2021

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

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7 January 2021

Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using nonlinear logistic regression.

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7 January 2021

Oscillations in H+ and Ca2+ Ion Fluxes around the Elongation Region of Corn Roots and Effects of External pH

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7 January 2021

Measurements of net fluxes and extracellular changes of H+, Ca2+, K+, and NH4+ in Escherichia coli using ion-selective microelectrodes

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7 January 2021

Differentiation of the effects of lethal pH and water activity: food safety implications.

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7 January 2021

Dynamic changes of intracellular pH in individual lactic acid bacterium cells in response to a rapid drop in extracellular pH.

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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

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7 January 2021

Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid

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7 January 2021

Growth of Listeria monocytogenes at refrigeration temperatures

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7 January 2021

Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption

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7 January 2021

10.1016/S0168-1605(01)00663-8

Identifiers

DOI

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3 August 2017

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