ShareDefining barriers controlling growth of pathogenic and spoilage microorganisms in foods.
Author(s) : MURPHY P.
Type of article: Article
Summary
Brief study concerning the inhibiting effects, combined or otherwise, of water activity, temperature, pH, and preservatives on the growth of bacteria, in particular Listeria monocytogenes. Application to the development of a HACCP system.
Details
- Original title: Defining barriers controlling growth of pathogenic and spoilage microorganisms in foods.
- Record ID : 1996-0187
- Languages: English
- Source: Farm Food - vol. 5 - n. 1
- Publication date: 1995
Links
See the source
Indexing
- Themes: Refrigeration and perishable products: general information
- Keywords: Food; Microorganism; Microbiology; Listeria; Temperature; Ph; HACCP; Water activity
-
Modelling the growth limits (growth/no growth i...
- Author(s) : PRESSER K. A., ROSS T., RATKOWSKY D. A.
- Date : 1998/05
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 64 - n. 5
View record
-
Increasing the stability of immobilized Lactoco...
- Author(s) : CHAMPAGNE C. P., GARDNER N., DUGAL F.
- Date : 1994
- Languages : English
- Source: J. ind. Microbiol. - vol. 13 - n. 6
View record
-
Sampling plans for Listeria monocytogenes.
- Author(s) : SCHOTHORST M. van
- Date : 1996/08
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 7 - n. 4-5
View record
-
Factors controlling acid tolerance of Listeria ...
- Author(s) : DATTA A. R., BENJAMIN M. M.
- Date : 1997/10
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 63 - n. 10
View record
-
Hygiène et sécurité alimentaire : des freins po...
- Date : 1994/03
- Languages : French
- Source: Process - n. 1092
View record