Combined effects of microorganism control and the concept of their evaluation methods
Author:
Affiliation:
1. Research Center of Microorganism Control, Organization for Research Promotion, Osaka Metropolitan University
2. TriBioX Laboratories, Ltd
Publisher
The Society for Antibacterial and Antifungal Agents, Japan
Link
https://www.jstage.jst.go.jp/article/jmc/28/4/28_201/_pdf
Reference55 articles.
1. Ahn, J., Balasubramaniam, V. M., and Yousef, A. E. (2007) Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int. J. Food Microbiol., 113, 321-329.
2. Amaha, M. (1958) Substances influencing heat resistance of bacterial spores (in Japanese）. Hakkokogaku Kaishi (J. Ferment. Technol.）, 36, 521-525.
3. Asada, R., Sakamoto, J. J., Furuta, M., and Tsuchido, T. (2022) Theoretical base for the application of the DiVSaL method to bacterial spores to evaluate injured populations occurring after exposure to lethal stress. Biocontrol Sci., 27, 169-177.
4. Black, E. P., Setlow, P., Hocking, A. D., Stewart, C. M., Kelly, A. L., and Hoover, D. G. (2007) Response of spores to high-pressure processing. Compr. Rev. Food Sci. Food Saf., 6, 103-119.
5. Bloomfield, S. F. (1991) Methods for assessing antimicrobial activity. In Mechanisms of Action of Chemical Biocides: Their Study and Exploitation (Denyer, S. P. and Hugo, W. B. ed.）, pp. 1-22. Blackwell Scientific Pub., Oxford, UK
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