Growth of Clostridium perfringens from spore inocula in cooked cured beef: development of a predictive model
- 1 December 2001
- journal article
- Published by Elsevier in Innovative Food Science & Emerging Technologies
- Vol. 2 (4) , 289-301
- https://doi.org/10.1016/s1466-8564(01)00050-9
Abstract
No abstract availableThis publication has 19 references indexed in Scilit:
- Modeling the Germination Kinetics of Clostridium botulinum 56A Spores as Affected by Temperature, pH, and Sodium ChlorideJournal of Food Protection, 2000
- Qualitative and quantitative risk assessmentFood Control, 1999
- Growth and Inactivation Models To Be Used in Quantitative Risk AssessmentsJournal of Food Protection, 1998
- Comparison of Stochastic and Deterministic Concepts of Bacterial LagJournal of Theoretical Biology, 1998
- When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curvesFood Microbiology, 1997
- A dynamic approach to predicting bacterial growth in foodInternational Journal of Food Microbiology, 1994
- Foodborne Disease Outbreaks in the United States, 1973–1987: Pathogens, Vehicles, and TrendsJournal of Food Protection, 1990
- USING SPREADSHEET SOFTWARE FOR PREDICTIVE MICROBIOLOGY APPLICATIONSJournal of Food Safety, 1990
- Factors that Contribute to Outbreaks of Foodborne DiseaseJournal of Food Protection, 1978
- Behavior of Selected Food-Borne Pathogens in Raw Ground BeefJournal of Milk and Food Technology, 1975