The effect of pH, water activity, sodium nitrite and storage temperature on the growth of enteropathogenic Escherichia coli and salmonellae in a laboratory medium-Reference-Cited by-同舟云学术

The effect of pH, water activity, sodium nitrite and storage temperature on the growth of enteropathogenic Escherichia coli and salmonellae in a laboratory medium

Published:1986-08 Issue:4 Volume:3 Page:183-194
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Gibson Angela M.,Roberts T.A.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference17 articles.

1. The effect of sodium nitrite and sodium chloride on growth of food poisoning bacteria at intermediate temperatures;Albalas;Acta Microbiol. Hellenica,1977

2. Interaction of salt, pH and temperature on the growth and survival of salmonellae in ground pork;Alford;Appl. Microbiol.,1969

3. Salmonella in meat products;Blanche-Koelensmid;Annal. Inst. Pasteur, Lille,1964

4. The Microbiological Examination of Meat;Brown,1982

5. Factors affecting the bacteriostatic action of sodium nitrite;Castellani;Appl. Microbiol.,1955

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