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A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta

International journal of food microbiology, 1993-08, Vol.19 (3), p.161-178

1993

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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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Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature

International journal of food microbiology, 1993, Vol.18 (2), p.139-149

1993

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An example of the stages in the development of a predictive mathematical model for microbial growth: the effects of NaCl, pH and temperature on the growth of Aeromonas hydrophila

International journal of food microbiology, 1994-11, Vol.23 (3), p.359-375

1994

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Comparison of the effects of sodium chloride, pH and temperature on the growth of Listeria monocytogenes on gradient plates and in liquid medium

Letters in applied microbiology, 1989-09, Vol.9 (3), p.95-99

1989

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germinability of spores of a psychrotolerant, non-proteolytic strain of Clostridium botulinum is influenced by their formation and storage temperature

Journal of applied microbiology, 1997-09, Vol.83 (3), p.273-280

1997

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Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors

International journal of food microbiology, 1997-08, Vol.38 (1), p.31-44

1997

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Survival of Escherichia coli in foods

Journal of applied microbiology, 2000-01, Vol.88 (S1), p.61S-70S

2000

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Foodborne Pathogens - Hazards, Risk Analysis and Control (2nd Edition)

2nd edition., 2009

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Predicting microbial growth: graphical methods for comparing models

International journal of food microbiology, 1990-12, Vol.11 (3), p.279-287

1990

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The effect of growth temperature on the phospholipid and fatty acyl compositions of non-proteolytic Clostridium botulinum

International journal of food microbiology, 1998-04, Vol.40 (3), p.159-167

1998

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The effect of temperature on the germination of single spores of Clostridium botulinum 62A

Journal of applied microbiology, 1997-01, Vol.82 (1), p.48-56

1997

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Quantitative microbiological risk assessment: principles applied to determining the comparative risk of salmonellosis from chicken products

Journal of food protection, 1998-11, Vol.61 (11), p.1446-1453

1998

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Osmotic stress on dilution of acid injured Escherichia coli O157:H7

Letters in applied microbiology, 1999-05, Vol.28 (5), p.389-393

1999

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The effects of temperature, pH, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes

International journal of food microbiology, 1991-10, Vol.14 (1), p.77-91

1991

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21 - Spore-forming bacteria

Food spoilage microorganisms, 2006, p.579-623

Mcclure, P.J.

2006

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Predictive modelling of growth of Listeria monocytogenes The effects on growth of NaCl, pH, storage temperature and NaNO 2

International journal of food microbiology, 1997, Vol.34 (3), p.221-232

1997

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The use of confocal scanning laser microscopy (CSLM) to study the germination of individual spores of Bacillus cereus

Journal of microbiological methods, 1995, Vol.21 (2), p.193-208

1995

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The effect of incubation time and temperature on growth of Escherichia coli on gradient plates containing sodium chloride and sodium nitrite

Journal of applied microbiology, 1987-11, Vol.63 (5), p.401-407

1987

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Predictive modelling of growth of Listeria monocytogenes. The effects on growth of NaCl, pH, storage temperature and NaNO(2)

International journal of food microbiology, 1997-03, Vol.34 (3)

1997

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11 - Microbiological hazard identification in the meat industry

Meat Processing, 2002, p.217-236

McClure, P.J.

2002

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7 - Microbiological hazard identification in the meat industry

HACCP in the Meat Industry, 2000, p.157-176

McClure, P.J.

2000

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20 - Campylobacter and Arcobacter

Foodborne pathogens, 2009, p.718-762

Second Edition, 2009

Volltextzugriff (PDF)

1 - Introduction

Foodborne pathogens, 2009, p.3-16

Second Edition, 2009

Volltextzugriff (PDF)

24 - Pathogenic Bacillus species

Foodborne pathogens, 2009, p.844-888

Second Edition, 2009

Volltextzugriff (PDF)

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A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta

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

Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature

An example of the stages in the development of a predictive mathematical model for microbial growth: the effects of NaCl, pH and temperature on the growth of Aeromonas hydrophila

Comparison of the effects of sodium chloride, pH and temperature on the growth of Listeria monocytogenes on gradient plates and in liquid medium

germinability of spores of a psychrotolerant, non-proteolytic strain of Clostridium botulinum is influenced by their formation and storage temperature

Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors

Survival of Escherichia coli in foods

Foodborne Pathogens - Hazards, Risk Analysis and Control (2nd Edition)

Predicting microbial growth: graphical methods for comparing models

The effect of growth temperature on the phospholipid and fatty acyl compositions of non-proteolytic Clostridium botulinum

The effect of temperature on the germination of single spores of Clostridium botulinum 62A

Quantitative microbiological risk assessment: principles applied to determining the comparative risk of salmonellosis from chicken products

Osmotic stress on dilution of acid injured Escherichia coli O157:H7

The effects of temperature, pH, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes

21 - Spore-forming bacteria

Predictive modelling of growth of Listeria monocytogenes The effects on growth of NaCl, pH, storage temperature and NaNO 2

The use of confocal scanning laser microscopy (CSLM) to study the germination of individual spores of Bacillus cereus

The effect of incubation time and temperature on growth of Escherichia coli on gradient plates containing sodium chloride and sodium nitrite

Predictive modelling of growth of Listeria monocytogenes. The effects on growth of NaCl, pH, storage temperature and NaNO(2)

11 - Microbiological hazard identification in the meat industry

7 - Microbiological hazard identification in the meat industry

20 - Campylobacter and Arcobacter

1 - Introduction

24 - Pathogenic Bacillus species

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