CHANGES IN THE HEAT-RESISTANCE OF SALMONELLA-TYPHIMURIUM DURING HEATING AT RISING TEMPERATURES

被引：86

作者：

MACKEY, BM

DERRICK, CM

机构：

[1] Institute of Food Research-Bristol Laboratory, Landord, Bristol,BS18 7DY, United Kingdom

来源：

关键词：

Cell-be - Cell/B.E - Cell/BE - Rising temperatures - Salmonella typhimurium - Temperature rise;

D O I：

10.1111/j.1472-765X.1987.tb01571.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：13 / 16

页数：4

共 5 条

[1] ANGELOTTI R, 1978, FED REGISTER, V43, P30791
[2] ELEVATION OF THE HEAT-RESISTANCE OF SALMONELLA-TYPHIMURIUM BY SUBLETHAL HEAT-SHOCK
MACKEY, BM
DERRICK, CM
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1986, 61 (05): : 389 - 393
[3] STUMBO CR, 1965, THERMOBACTERIOLOGY F
[4] INACTIVATION OF SALMONELLAE IN AUTOCLAVED GROUND-BEEF EXPOSED TO CONSTANTLY RISING TEMPERATURES
THOMPSON, WS
BUSTA, FF
THOMPSON, DR
ALLEN, CE
[J]. JOURNAL OF FOOD PROTECTION, 1979, 42 (05) : 410 - 415
[5] Tsuchido T., 1982, J ANTIBACT ANTIFUNG, V10, P105