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Protein thermodynamics can be predicted directly from biological growth ratesContemporary formulation and distribution practices for cold-filled acid products: Australian industry survey and modeling of published pathogen inactivation data.Global genome response of Escherichia coli O157∶H7 Sakai during dynamic changes in growth kinetics induced by an abrupt temperature downshift.Universality of thermodynamic constants governing biological growth rates.Molecular analysis of the bacterial communities in the live Pacific oyster (Crassostrea gigas) and the influence of postharvest temperature on its structure.MudPIT profiling reveals a link between anaerobic metabolism and the alkaline adaptive response of Listeria monocytogenes EGD-e.Salt, alone or in combination with sucrose, can improve the survival of Escherichia coli O157 (SERL 2) in model acidic saucesCharacterisation of the transcriptomes of genetically diverse Listeria monocytogenes exposed to hyperosmotic and low temperature conditions reveal global stress-adaptation mechanisms.Global genome response of Escherichia coli O157∶H7 Sakai during dynamic changes in growth kinetics induced by an abrupt downshift in water activity.Integrated transcriptomic and proteomic analysis of the physiological response of Escherichia coli O157:H7 Sakai to steady-state conditions of cold and water activity stressThe Biokinetic Spectrum for Temperature.Information systems in food safety management.Escherichia coli and Salmonella enterica are protected against acetic acid, but not hydrochloric acid, by hypertonicityThe future of predictive microbiology: strategic research, innovative applications and great expectations.Physiological Response of Escherichia coli O157:H7 Sakai to Dynamic Changes in Temperature and Water Activity as Experienced during Carcass Chilling.Quantification of the relative effects of temperature, pH, and water activity on inactivation of Escherichia coli in fermented meat by meta-analysis.Utility of gel-free, label-free shotgun proteomics approaches to investigate microorganisms.Culture-dependent and culture-independent assessment of spoilage community growth on VP lamb meat from packaging to past end of shelf-life.A survey of Australian oysters for the presence of human noroviruses.Physicochemical parameters for growth of the sea ice bacteria Glaciecola punicea ACAM 611(T) and Gelidibacter sp. strain IC158.Modelling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity.Variation of branched-chain fatty acids marks the normal physiological range for growth in Listeria monocytogenes.Validation of a model describing the effects of temperature and water activity on the growth of psychrotrophic pseudomonads.Development of a predictive model to describe the effects of temperature and water activity on the growth of spoilage pseudomonads.Physiological aspects of Listeria monocytogenes during inactivation accelerated by mild temperatures and otherwise non-growth permissive acidic and hyperosmotic conditions.Ion transport and osmotic adjustment in Escherichia coli in response to ionic and non-ionic osmotica.Predicting growth rates and growth boundary of Listeria monocytogenes - An international validation study with focus on processed and ready-to-eat meat and seafood.A probabilistic analysis of Clostridium perfringens growth during food service operations.Responses of Listeria monocytogenes to acid stress and glucose availability monitored by measurements of intracellular pH and viable counts.Quantitative risk assessment of Listeria monocytogenes in ready-to-eat meats in Australia.Cyclopropane fatty acids improve Escherichia coli survival in acidified minimal media by reducing membrane permeability to H+ and enhanced ability to extrude H+.Viable count estimates of lag time responses for Salmonella typhimurium M48 subjected to abrupt osmotic shifts.Acid and NaCl limits to growth of Listeria monocytogenes and influence of sequence of inimical acid and NaCl levels on inactivation kinetics.Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables.Ecophysiology of food-borne pathogens: Essential knowledge to improve food safety.Thermal inactivation of Salmonella spp. in pork burger patties.A risk microbiological profile of the Australian red meat industry: risk ratings of hazard-product pairings.Effect of suspension media on nonthermal inactivation of Escherichia coli.Performance evaluation of a model describing the effects of temperature, water activity, pH and lactic acid concentration on the growth of Escherichia coli.Guidelines for experimental design protocol and validation procedure for the measurement of heat resistance of microorganisms in milk.
P50
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P50
description
researcher
@en
name
Tom Ross
@en
Tom Ross
@nl
type
label
Tom Ross
@en
Tom Ross
@nl
prefLabel
Tom Ross
@en
Tom Ross
@nl
P106
P31
P496
0000-0001-9916-7772