On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells

Martinus van Boekel

International Journal of Food Microbiology

EngineeringBioenergeticsWeibull ModelMedicineExtremophile +9

A systematic approach to determine global thermal inactivation parameters for various food pathogens

E.D. van Asselt, M.H. Zwietering

International Journal of Food Microbiology

Microbial ContaminationFood SpoilageFoodborne PathogensVarious Food PathogensFood Microbiology +6

Heat Tolerance of Salmonella enterica Serovars Agona, Enteritidis, and Typhimurium in Peanut Butter

Dina Shachar, Sima Yaron

Journal of Food Protection

Serovars AgonaFoodborne PathogensFoodborne IllnessFood MicrobiologyHeat Tolerance +5

Effect of Challenge Temperature and Solute Type on Heat Tolerance of <i>Salmonella</i> Serovars at Low Water Activity

Karen Mattick, F. Jørgensen, P. Wang, +6

Applied and Environmental Microbiology

Thermal Inactivation of <i>Salmonella spp.</i> in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D‐ and Z‐values

Vijay K. Juneja, Brian S. Eblen, Gerri M. Ransom

Journal of Food Science

Heat ResistanceThermal InactivationSalmonella StrainsSalmonella Serotype CocktailFood Microbiology +15

Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses

Panagiotis Skandamis, Yohan Yoon, J.D. Stopforth, +2

Food Microbiology

Microbial ContaminationMedicineFoodborne IllnessPathogenesisFood Microbiology +7

Thermal Inactivation Kinetics of <i>Salmonella</i> and <i>Listeria</i> in Ground Chicken Breast Meat and Liquid Medium

R.Y. Murphy, Bradley P. Marks, E.R. Johnson, +1

Journal of Food Science

Food Processing FacilitiesThermal InactivationThermal ProcessingSalmonella SerotypesFood Microbiology +15

Development of Thermal Surrogate Microorganisms in Ground Beef for In-Plant Critical Control Point Validation Studies

Li Ma, Jeffrey L. Kornacki, Guodong Zhang, +2

Journal of Food Protection

MedicineAgricultural EconomicsMicrobial EcologyFood Processing FacilitiesMicrobiology +6

Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products

R.Y. Murphy, Elizabeth M. Martin, L.K. Duncan, +2

Journal of Food Protection

Thermal Process ValidationFood MicrobiologyEscherichia Coli O157Thermal ProcessingMicrobiology +3

Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium

P. Mañas, Rafael Pagán, I. Leguérinel, +3

International Journal of Food Microbiology

Microbial ContaminationTyphoid FeverEnvironmental EngineeringHeat ResistanceSalmonella Typhimurium +6