The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry.
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Modeling of the bacterial growth curveMacroscopic modeling of mammalian cell growth and metabolismDevelopment of associations and kinetic models for microbiological data to be used in comprehensive food safety prediction software.Analysis of the influence of environmental parameters on Clostridium botulinum time-to-toxicity by using three modeling approachesThe use of Gompertz models in growth analyses, and new Gompertz-model approach: An addition to the Unified-Richards family.Growth kinetics of suspended microbial cells: from single-substrate-controlled growth to mixed-substrate kineticsTemperature adaptation markedly determines evolution within the genus SaccharomycesTopographic differences in the adolescent maturation of the slow wave EEG during NREM sleep.Modelling and predicting the effect of temperature, water activity and pH on growth of Streptococcus iniae in Tilapia.Modeling microbial growth within food safety risk assessments.Modeling the growth of Enterococcus faecium in bologna sausage.Effect of chemicals on the microbial evolution in foods.The pattern of growth observed for Clostridium botulinum type A1 strain ATCC 19397 is influenced by nutritional status and quorum sensing: a modelling perspective.A time-to-event pharmacodynamic model describing treatment response in patients with pulmonary tuberculosis using days to positivity in automated liquid mycobacterial cultureUtility of phenomenological models for describing temperature dependence of bacterial growthComparison of the Effects of Environmental Parameters on the Growth Variability of Vibrio parahaemolyticus Coupled with Strain Sources and Genotypes AnalysesEffects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausageTemperature-dependent growth kinetics of Escherichia coli ML 30 in glucose-limited continuous culture.Modeling surface growth of Escherichia coli on agar plates.Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig's Trotters).Effects of acetic acid and arginine on pH elevation and growth of Bacillus licheniformis in an acidified cucumber juice medium.Interactive effects of temperature, pH, and water activity on the growth kinetics of Shiga toxin-producing Escherichia coli O104:H4 3.Convenient Model To Describe the Combined Effects of Temperature and pH on Microbial Growth.Mathematical Models for the Effects of pH, Temperature, and Sodium Chloride on the Growth of Bacillus stearothermophilus in Salty Carrots.Kinetic Behavior of Salmonella on Low NaNO2 Sausages during Aerobic and Vacuum StorageInhibition of Staphylococcus aureus cocktail using the synergies of oregano and rosemary essential oils or carvacrol and 1,8-cineole.Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance.Modeling the growth of Listeria monocytogenes on the surface of smear- or mold-ripened cheeseDevelopment and validation of a predictive model for foodborne pathogens in ready-to-eat pork as a function of temperature and a mixture of potassium lactate and sodium diacetate.Growth response of Escherichia coli ATCC 35218 adapted to several concentrations of sodium benzoate and potassium sorbate.Comparison of mathematical models of lactic acid bacteria growth in vacuum-packaged raw beef stored at different temperatures.Effect of native microflora on the growth kinetics of salmonella enteritidis strain 04-137 in raw ground chicken.Growth kinetics and cell morphology of Listeria monocytogenes Scott A as affected by temperature, NaCl, and EDTA.Growth of heat-treated enterotoxin-positive Clostridium perfringens and the implications for safe cooling rates.Modelling the lag time and growth rate of Aspergillus section Nigri IOC 4573 in mango nectar as a function of temperature and pH.Triggers of aggregation and extracellular polysaccharide polymer production in Acidovorax temperans.Modeling the inactivation of Bacillus subtilis spores by ethylene oxide processing.Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives.Growth kinetics of Listeria monocytogenes in broth and beef frankfurters--determination of lag phase duration and exponential growth rate under isothermal conditions.Inoculation method could impact the outcome of microbiological experiments.
P2860
Q24671987-088FAF4A-D816-4016-A040-B473C887E860Q26801210-9C67BCF4-75AE-4E9F-8905-12F98BE85E6AQ33665281-B162BDE2-A761-4357-8276-CED29AD2619CQ33719033-BD8F924F-F457-4031-A364-DA37F268D781Q33764670-9AB19311-E3F7-4FBB-99E5-D45ACB7BD8C0Q34010030-1B75A481-E422-4C2C-AFAD-97D8EEE941F0Q34164230-297B9659-FD0A-4A0B-9FA1-E6CBFBA5EE14Q34585877-1C096617-8E05-4886-9DBC-30CB84BDD7C2Q34914354-874E7A96-5CBF-4209-A6BB-5AE272BC610AQ35085015-738019C3-7C3E-4A16-BA72-CD04525DD4BDQ35682977-C00C339B-8899-488D-875E-802239156535Q35903943-5138FA55-D2FF-469F-B2B0-095B4FBBF6D9Q36211863-5A842198-8D59-4CF4-9ACA-49357FF61D50Q36558478-1B1B65EB-FF5F-4430-B58E-81C694B77467Q36903217-43FB8A42-30A0-4F6A-BD15-FC1F3ACC324BQ37030054-C7E1AE58-E1BB-4DEC-A090-29BFE46B9334Q37681687-B6C2152F-5C90-4907-BFAD-02E11105490AQ39842174-2C9F512F-EB56-442C-8829-E005D7A250E8Q40714146-EE44A3F1-51B3-41F8-9FED-83147DF98DACQ41115418-B626AF29-46B2-498E-A081-A5F9336C6415Q41121165-BE6A444B-BD5E-48E4-A66B-EAAE3125BE90Q41749551-169FD03E-6A4F-48AA-8C4F-07C1C60FA971Q41844215-45405F68-5DE4-43A2-9BFA-163A249126B7Q41992597-138185B8-CC91-4E9A-A83C-47D4EC943C9CQ42000031-F196F0DD-209B-4212-93F3-4D5137389D2BQ42268253-51FD66BC-C3A7-4555-9B40-7056CBF3A50EQ42594570-2ECB84DF-4DAF-4285-B9D2-958282E76C14Q42718681-9D0E2328-E700-422F-AEF7-1ED8AD336342Q42912170-64C0FD49-D0D6-4303-A1B5-D99C9F7B4685Q43244887-71D7E019-C721-4721-B1BD-265611A43FD1Q43640193-ED6A1600-35B0-4AD2-A3E1-217E4617D87AQ44235115-BA0D4AA1-FC50-4DF4-BDEE-B7BB835D20A5Q44518289-2EF4F71D-4C50-4529-A33B-CA7140FB083CQ44724235-E4F3EBAA-2883-4982-8305-757EBA7C8C74Q45410640-D31DEDF1-B007-490B-BB57-D47D848AE121Q46330628-0C339FD2-2E92-4B2E-9542-62418019D6D8Q46528593-8CA0EB1E-822E-43E1-B3C2-4DC1E6BD1683Q46905527-1B77321D-A896-42CB-B91B-4B199E2D0D39Q47615558-FED04321-E0D6-47FD-9894-A0E9774370ECQ48362687-C3D5763A-8CE6-4D73-9967-F8DE0A708585
P2860
The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry.
description
1987 nî lūn-bûn
@nan
1987年の論文
@ja
1987年学术文章
@wuu
1987年学术文章
@zh-cn
1987年学术文章
@zh-hans
1987年学术文章
@zh-my
1987年学术文章
@zh-sg
1987年學術文章
@yue
1987年學術文章
@zh
1987年學術文章
@zh-hant
name
The effect of sodium chloride ...... A in pasteurized pork slurry.
@en
The effect of sodium chloride ...... A in pasteurized pork slurry.
@nl
type
label
The effect of sodium chloride ...... A in pasteurized pork slurry.
@en
The effect of sodium chloride ...... A in pasteurized pork slurry.
@nl
prefLabel
The effect of sodium chloride ...... A in pasteurized pork slurry.
@en
The effect of sodium chloride ...... A in pasteurized pork slurry.
@nl
P2093
P1476
The effect of sodium chloride ...... A in pasteurized pork slurry.
@en
P2093
Bratchell N
Roberts TA
P304
P356
10.1111/J.1365-2672.1987.TB02680.X
P577
1987-06-01T00:00:00Z