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Mycotoxin production in major crops as influenced by growing, harvesting, storage and processing, with emphasis on the achievement of Food Safety Objectives

Food control, 2013-07, Vol.32 (1), p.205-215

2013

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Reinterpretation of Microbial Survival Curves

Critical reviews in food science and nutrition, 1998-07, Vol.38 (5), p.353-380

1998

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Food Safety Objective Approach for Controlling Clostridium botulinum Growth and Toxin Production in Commercially Sterile Foods

Journal of food protection, 2011-11, Vol.74 (11), p.1956-1989

2011

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Towards a sustainable food system by design using faba bean protein as an example

Trends in food science & technology, 2022-07, Vol.125, p.1-11

2022

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Estimating the survival of Clostridium botulinum spores during heat treatments

Journal of food protection, 2000-02, Vol.63 (2), p.190-195

2000

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Recovery of wasted fruit and vegetables for improving sustainable diets

Trends in food science & technology, 2020-01, Vol.95, p.75-85

2020

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Biphasic thermal inactivation kinetics in Salmonella enteritidis PT4

Applied and Environmental Microbiology, 1998-02, Vol.64 (2), p.459-464

1998

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Activity of plasma membrane H(+)-ATPase and optimal glycolytic flux are required for rapid adaptation and growth of Saccharomyces cerevisiae in the presence of the weak-acid preservative sorbic acid

Applied and Environmental Microbiology, 1996-09, Vol.62 (9), p.3158-3164

1996

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Survival and filamentation of Salmonella enterica serovar Enteritidis PT4 and Salmonella enterica serovar Typhimurium DT104 at low water activity

Applied and environmental microbiology, 2000-04, Vol.66 (4), p.1274-1279

2000

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Relating microbiological criteria to food safety objectives and performance objectives

Food control, 2009-11, Vol.20 (11), p.967-979

2009

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Assessment of control measures to achieve a food safety objective of less than 100 CFU of Listeria monocytogenes per gram at the point of consumption for fresh precut iceberg lettuce

Journal of food protection, 2003-02, Vol.66 (2), p.256-264

2003

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Trends in technology, trade and consumption likely to impact on microbial food safety

International journal of food microbiology, 2010-05, Vol.139, p.S29-S42

2010

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Solute‐specific effects of osmotic stress on Staphylococcus aureus

Journal of applied microbiology, 2005-01, Vol.98 (1), p.193-202

2005

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Estimation of the survival curve of Listeria monocytogenes during non-isothermal heat treatments

Food research international, 2001, Vol.34 (5), p.383-388

2001

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Haematological and physiological responses of brook charr, to untreated and limestone-neutralized acid mine drainage

Journal of fish biology, 2001-07, Vol.59 (1), p.79-91

2001

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The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth

Journal of food protection, 2000-02, Vol.63 (2), p.222-230

2000

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Modelling the growth, survival and death of microorganisms in foods: the UK Food Micromodel approach

International Journal of Food Microbiology, 1994-11, Vol.23 (3), p.265-275

1994

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Use of bioluminescence to model the thermal inactivation of Salmonella typhimurium in the presence of a competitive microflora

Applied and Environmental Microbiology, 1995-09, Vol.61 (9), p.3463-3465

1995

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The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes

Journal of Applied Bacteriology, 1990-07, Vol.69 (1), p.63-72

1990

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Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes

Journal of food protection, 2001, Vol.64 (1), p.51-57

2001

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Activity of the plasma membrane H(+)-ATPase is a key physiological determinant of thermotolerance in Saccharomyces cerevisiae

Microbiology (Society for General Microbiology), 1994-08, Vol.140 ( Pt 8) (8), p.1881-1890

1994

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Staphylococcus aureus Growth Boundaries: Moving towards Mechanistic Predictive Models Based on Solute-Specific Effects

Applied and Environmental Microbiology, 2002-04, Vol.68 (4), p.1864-1871

2002

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A homologue to the Escherichia coli alkyl hydroperoxide reductase AhpC is induced by osmotic upshock in Staphylococcus aureus

Microbiology (Society for General Microbiology), 1995-07, Vol.141 ( Pt 7) (7), p.1655-1661

1995

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Effect of heating rate on the thermal inactivation of Listeria monocytogenes

Journal of Applied Bacteriology, 1994-12, Vol.77 (6), p.702-708

1994

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Managing the risk of staphylococcal food poisoning from cream-filled baked goods to meet a food safety objective

Journal of food protection, 2003-07, Vol.66 (7), p.1310-1325

2003

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Mycotoxin production in major crops as influenced by growing, harvesting, storage and processing, with emphasis on the achievement of Food Safety Objectives

Reinterpretation of Microbial Survival Curves

Food Safety Objective Approach for Controlling Clostridium botulinum Growth and Toxin Production in Commercially Sterile Foods

Towards a sustainable food system by design using faba bean protein as an example

Estimating the survival of Clostridium botulinum spores during heat treatments

Recovery of wasted fruit and vegetables for improving sustainable diets

Biphasic thermal inactivation kinetics in Salmonella enteritidis PT4

Activity of plasma membrane H(+)-ATPase and optimal glycolytic flux are required for rapid adaptation and growth of Saccharomyces cerevisiae in the presence of the weak-acid preservative sorbic acid

Survival and filamentation of Salmonella enterica serovar Enteritidis PT4 and Salmonella enterica serovar Typhimurium DT104 at low water activity

Relating microbiological criteria to food safety objectives and performance objectives

Assessment of control measures to achieve a food safety objective of less than 100 CFU of Listeria monocytogenes per gram at the point of consumption for fresh precut iceberg lettuce

Trends in technology, trade and consumption likely to impact on microbial food safety

Solute‐specific effects of osmotic stress on Staphylococcus aureus

Estimation of the survival curve of Listeria monocytogenes during non-isothermal heat treatments

Haematological and physiological responses of brook charr, to untreated and limestone-neutralized acid mine drainage

The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth

Modelling the growth, survival and death of microorganisms in foods: the UK Food Micromodel approach

Use of bioluminescence to model the thermal inactivation of Salmonella typhimurium in the presence of a competitive microflora

The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenes

Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes

Activity of the plasma membrane H(+)-ATPase is a key physiological determinant of thermotolerance in Saccharomyces cerevisiae

Staphylococcus aureus Growth Boundaries: Moving towards Mechanistic Predictive Models Based on Solute-Specific Effects

A homologue to the Escherichia coli alkyl hydroperoxide reductase AhpC is induced by osmotic upshock in Staphylococcus aureus

Effect of heating rate on the thermal inactivation of Listeria monocytogenes

Managing the risk of staphylococcal food poisoning from cream-filled baked goods to meet a food safety objective

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