P.C. Houtsma

Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products

P.C. Houtsma, J.C. de Wit, F.M. Rombouts · International Journal of Food Microbiology · 1993 · 111 citations

Minimum Inhibitory Concentration, Microbial Contamination, Food Spoilage +9

Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and Bologna-type sausages

P.C. Houtsma, M.L.T. Kant-Muermans, F.M. Rombouts et al. · Applied and Environmental Microbiology · 1996 · 62 citations · Full text

Nutrition, Salt Concentration, Modified Monod Equation +15

Modelling growth rates of Listeria innocua as a function of lactate concentration

P.C. Houtsma, B.J.M. Kusters, J.C. de Wit et al. · International Journal of Food Microbiology · 1994 · 51 citations

Growth Rates, Microbial Contamination, Foodborne Illness +9

Minimum Inhibitory Concentration (MIC) of Sodium Lactate and Sodium Chloride for Spoilage Organisms and Pathogens at Different pH Values and Temperatures

P.C. Houtsma, J.C. de Wit, F.M. Rombouts · Journal of Food Protection · 1996 · 45 citations

Sodium Chloride, Microbial Contamination, Food Spoilage +8

Effect of Sodium Lactate on Toxin Production, Spore Germination and Heat Resistance of Proteolytic Clostridium botulinum Strains

P.C. Houtsma, A.E. Heuvelink, J. Dufrenne et al. · Journal of Food Protection · 1994 · 20 citations

Microbial Toxin, Sodium Lactate, Bacteriology +5