The behaviour of log phase Escherichia coli at temperatures below the minimum for sustained growth
- 28 February 2002
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 19 (1) , 83-90
- https://doi.org/10.1006/fmic.2001.0465
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Induction of a lag phase by chiller temperatures in Escherichia coli growing in broth or on porkFood Microbiology, 2001
- Predicting the growth ofEscherichia colion displayed porkFood Microbiology, 1998
- Significance of temperature and preincubation temperature on survival of Listeriamonocytogenes at pH 4·8Letters in Applied Microbiology, 1997
- The use of an automated growth analyser to measure recovery times of single heat‐injured Salmonella cellsJournal of Applied Microbiology, 1997
- The chill chain “from carcass to consumer”Meat Science, 1996
- Effect of chill and freezing temperatures on survival of Vibrio parahaemolyticus inoculated in homogenates of oyster meatLetters in Applied Microbiology, 1995
- Vero cytotoxin-producing Escherichia coli O157 in beefburgers linked to an outbreak of diarrhoea, haemorrhagic colitis and haemolytic uraemic syndrome in BritainLetters in Applied Microbiology, 1994
- Mutagenesis and stress responses induced in Escherichia coli by hydrogen peroxideJournal of Bacteriology, 1987
- The generation time, lag time, and minimum temperature of growth of coliform organisms on meat, and the implications for codes of practice in abattoirsEpidemiology and Infection, 1985