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Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological modelsReal-time measurements of the interaction between single cells of Listeria monocytogenes and nisin on a solid surface.Explorative multivariate analyses of 16S rRNA gene data from microbial communities in modified-atmosphere-packed salmon and coalfish.Kinetic Behavior of Escherichia coli on Various Cheeses under Constant and Dynamic TemperatureEvaluating the probiotic and therapeutic potentials of Saccharomyces cerevisiae strain (OBS2) isolated from fermented nectar of toddy palmImpact of Cooking Procedures and Storage Practices at Home on Consumer Exposure to Listeria Monocytogenes and Salmonella Due to the Consumption of Pork Meat.Concepts and tools for predictive modeling of microbial dynamics.Gamma study of pH, nitrite, and salt inhibition of Aeromonas hydrophila.Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions.Evaluation of microencapsulation of a Bifidobacterium strain with starch as an approach to prolonging viability during storage.Modeling the growth of Salmonella in raw poultry stored under aerobic conditions.Request for updating the former SCVPH opinion on Listeria monocytogenes risk related to ready-to-eat foods and scientific advice on different levels of Listeria monocytogenes in ready-to-eat foods and the related risk for human illness - Scientifi...Scientific Opinion on Public health risks represented by certain composite products containing food of animal originModeling the boundaries of growth of Salmonella Typhimurium in broth as a function of temperature, water activity, and pH.Growth kinetics of Staphylococcus aureus on Brie and Camembert cheeses.Assessment of mathematical models for predicting Staphylococcus aureus growth in cooked meat products.Development of predictive models for the growth of Escherichia coli O157:H7 on cabbage in Korea.
P2860
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P2860
description
1997 nî lūn-bûn
@nan
1997年の論文
@ja
1997年論文
@yue
1997年論文
@zh-hant
1997年論文
@zh-hk
1997年論文
@zh-mo
1997年論文
@zh-tw
1997年论文
@wuu
1997年论文
@zh
1997年论文
@zh-cn
name
Quantitative microbiology: a basis for food safety.
@en
type
label
Quantitative microbiology: a basis for food safety.
@en
prefLabel
Quantitative microbiology: a basis for food safety.
@en
P2093
P2860
P356
P1476
Quantitative microbiology: a basis for food safety.
@en
P2093
McMeekin TA
Neumeyer K
Nichols DS
Ratkowsky DA
P2860
P304
P356
10.3201/EID0304.970419
P577
1997-10-01T00:00:00Z