A Probability of Growth Model for Escherichia coli O157:H7 as a Function of Temperature, pH, Acetic Acid, and Salt
- 1 December 2001
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 64 (12) , 1922-1928
- https://doi.org/10.4315/0362-028x-64.12.1922
Abstract
Data accumulated on the growth of Escherichia coli O157:H7 in tryptic soy broth (TSB) were used to develop a logistic regression model describing the growth-no growth interface as a function of tem...Keywords
This publication has 21 references indexed in Scilit:
- Modeling the Growth/No-Growth Interface of Zygosaccharomyces bailii in Mango PureeJournal of Food Science, 2000
- The Boundary for Growth of Zygosaccharomyces bailii in Acidified Products Described by Models for Time to Growth and Probability of GrowthJournal of Food Protection, 2000
- Probabilistic Modeling of Saccharomyces cerevisiae Inhibition under the Effects of Water Activity, pH, and Potassium Sorbate ConcentrationJournal of Food Protection, 2000
- Defining the Growth/No-Growth Interface for Listeria monocytogenes in Mexican-Style Cheese Based on Salt, pH, and Moisture ContentJournal of Food Protection, 1999
- Antibacterial Action of Vinegar against Food-Borne Pathogenic Bacteria Including Escherichia coliO157:H7Journal of Food Protection, 1998
- Inhibitory effects of sucrose fatty acid esters, alone and in combination with ethylenediaminetetraacetic acid and other organic acids, on viability ofEscherichia coliO157:H7Food Microbiology, 1996
- Modelling the growth, survival and death of microorganisms in foods: the UK Food Micromodel approachInternational Journal of Food Microbiology, 1994
- Growth and verotoxin 1 productiion by Escherichia coli O157:H7 in ground rooasted beefInternational Journal of Food Microbiology, 1994
- Developing and distributing user-friendly application softwareJournal of Industrial Microbiology & Biotechnology, 1993
- The meaning and use of the area under a receiver operating characteristic (ROC) curve.Radiology, 1982