A Probability Model for Enterotoxin Production of Bacillus cereus as a Function of pH and Temperature

By Ding Tian   Wang Jun   Park Myoung-Su   Hwang Cheng-An   Oh Deog-Hwan  

Journal of Food Protection, Vol. 76, Iss. 2, 2013-02 ,pp. : 343-347

International Association for Food Protection

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Validating the Inhibition of Staphylococcus aureus in Shelf-Stable, Ready-to-Eat Snack Sausages with Varying Combinations of pH and Water Activity

By Tilkens Blair L.   King Amanda M.   Glass Kathleen A.   Sindelar Jeffrey J.  

Journal of Food Protection, Vol. 78, Iss. 6, 2015-06 ,pp. : 1215-1220

International Association for Food Protection

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Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes

By Passamani Fabiana Reinis Franca   Hernandes Thais   Lopes Noelly Alves   Bastos Sabrina Carvalho   Santiago Wilder Douglas   Cardoso Maria das Graças   Batista Luís Roberto  

Journal of Food Protection, Vol. 77, Iss. 11, 2014-11 ,pp. : 1947-1952

International Association for Food Protection

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Modeling the Boundaries of Growth of Salmonella Typhimurium in Broth as a Function of Temperature, Water Activity, and pH

By Koutsoumanis Konstantinos P.   Kendall Patricia A.   Sofos John N.  

Journal of Food Protection, Vol. 67, Iss. 1, 2004-01 ,pp. : 53-59

International Association for Food Protection

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Modeling the Aerobic Growth and Decline of Staphylococcus aureus as Affected by pH and Potassium Sorbate Concentration

By Giannuzzi Leda   Contreras Edgardo   Zaritzky Noemi  

Journal of Food Protection, Vol. 62, Iss. 4, 1999-04 ,pp. : 356-362

International Association for Food Protection

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