Literature DB >> 7042665

Factors affecting the probability of growth of pathogenic microorganisms in foods.

C A Genigeorgis.   

Abstract

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Year:  1981        PMID： 7042665

Source DB:  PubMed          Journal:  J Am Vet Med Assoc        ISSN： 0003-1488            Impact factor:   1.936


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  4 in total

Review 1.  Bacterial spores and chemical sporicidal agents.

Authors:  A D Russell
Journal:  Clin Microbiol Rev       Date:  1990-04       Impact factor: 26.132

2.  A new route of transmission for Escherichia coli: infection from dry fermented salami.

Authors:  J Tilden; W Young; A M McNamara; C Custer; B Boesel; M A Lambert-Fair; J Majkowski; D Vugia; S B Werner; J Hollingsworth; J G Morris
Journal:  Am J Public Health       Date:  1996-08       Impact factor: 9.308

3.  Inhibition of type A and type B (proteolytic) Clostridium botulinum by sorbic acid.

Authors:  B M Lund; S M George; J G Franklin
Journal:  Appl Environ Microbiol       Date:  1987-05       Impact factor: 4.792

Review 4.  Quantitative microbiology: a basis for food safety.

Authors:  T A McMeekin; J Brown; K Krist; D Miles; K Neumeyer; D S Nichols; J Olley; K Presser; D A Ratkowsky; T Ross; M Salter; S Soontranon
Journal:  Emerg Infect Dis       Date:  1997 Oct-Dec       Impact factor: 6.883
  4 in total

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