Szczegóły Szczegóły PDF BIBTEX RIS Tytuł artykułu Modeling the effect of temperature on survival rate of Listeria monocytogenes in yogurt Tytuł czasopisma Polish Journal of Veterinary Sciences Rocznik 2016 Numer No 2 Autorzy Szczawiński, J. ; Szczawińska, M.E. ; Łobacz, A. ; Jackowska-Tracz, A. Wydział PAN Nauki Biologiczne i Rolnicze Wydawca Polish Academy of Sciences Committee of Veterinary Sciences ; University of Warmia and Mazury in Olsztyn Data 2016 Identyfikator DOI: 10.1515/pjvs-2016-0039 ; ISSN 1505-1773 Źródło Polish Journal of Veterinary Sciences; 2016; No 2 Referencje Kowalik (2013), Predicting growth ofListeria monocytogenescell count in cottage cheese, Żywn Nauka Technol Jakość, 20, 37. ; PMP (2005), Pathogen Modeling Program Service http portal arserrc gov PMP aspx, USDA Agricultural Research, 6, 1. ; Minj (2011), Antimicrobial action of yogurt against some pathogenic microorganisms, Biohelica, 2, 67. ; Issa (2000), Fate ofListeria monocytogenes Salmonellatyphimurium andEscherichia coliO in Labneh as a pre - and postfermentation contaminant, Food Prot, 7, 104. ; Szczawiński (2012), Predictive microbiology practical applications, Med Weter, 68, 540. ; Sadkowska (2015), Infectious diseases in Poland in, Prz Epidemiol, 69, 195. ; Ross (1996), Indices for performance evaluation of predictive models in food microbiology, J Appl Bacteriol, 81, 501. ; EFSA (2013), European Food Safety Authority Analysis of the baseline survey on the prevalence ofListeria monocytogenesin certain ready - to - eat foods in the EU Part : Listeria monocytogenesprevalence estimates, EFSA Journal, 11, 3241. ; Posfay (2009), Listeriosis Semin Fetal, Neonatal Med, 14, 228. ; Hoang (2012), Combined deterministic and stochastic approaches for modeling the evolution of food products along the cold chain Part II : A case study, Int J Refrig, 35, 915, doi.org/10.1016/j.ijrefrig.2011.12.009 ; Gibson (1988), Predicting microbial growth : growth responses of salmonellae in a laboratory medium as affected by pH , sodium chloride and storage temperature, Int J Food Microbiol, 6, 155, doi.org/10.1016/0168-1605(88)90051-7 ; Alm (1983), Survival rate of salmonella and shigella in fermented milk products with and without added human gastric juice : anin vitrostudy, Prog Food Nutr Sci, 7, 19. ; EFSA (2015), European Food Safety Authority The European Union Summary Report on Trends and Sources of Zoonoses , Zoonotic Agents and Food - borne Outbreaks in, EFSA Journal, 13, 2013. ; Benkerroum (2002), Behavior ofListeria monocytogenesandStaphylococcus aureusin yogurt fermented with a bacteriocin - producing thermophilic starter, Food Prot, 65, 799. ; Szczawińska (2014), Effect of temperature on the growth kinetics ofSalmonellaEnteritidis in cooked ham, Bull Vet Inst Pulawy, 58, 47, doi.org/10.2478/bvip-2014-0008 ; Schaack (1988), Behavior ofListeria monocytogenesin skim milk and in yogurt mix during fermentation by thermophilic lactic acid bacteria, Food Prot, 51, 607. ; Dalgaard (1998), Predicted and observed growth ofListeria monocytogenes in seafood challenge tests and in naturally contaminated cold - smoked salmon, Int J Food Microbiol, 40, 105, doi.org/10.1016/S0168-1605(98)00019-1 ; Kowalik (2012), Graphic validation of growth models forListeria monocytogenesin milk during storage, Milchwissenschaft, 67, 38. ; Harris (1989), Antimicrobial activity of lactic acid bacteria againstListeria monocytogenes, Food Prot, 52, 384. ; Pitt (2000), Behavior ofListeria monocytogenesin pasteurized milk during fermentation with lactic acid bacteria, Food Prot, 63, 916. ; Cirone (2013), Growth ofMycobacterium aviumsubsp paratuberculosis Escherichia coli andSalmonellaEnteritidis during preparation and storage of yogurt, ISRN Microbiol, 247018. ; Szczawiński (2014), Modeling the effect of temperature on survival rate ofSalmonellaEnteritidis in yogurt, Pol J Vet Sci, 17, 479. ; Black (2008), Use of modeling to enhance the microbiological safety of the food system, Compr Rev Food Sci Food Saf, 7, 159, doi.org/10.1111/j.1541-4337.2007.00034.x ; Rubin (1982), Lactate Acid Inhibition ofSalmonellaTyphimurium in Yogurt, J Dairy Sci, 65, 197, doi.org/10.3168/jds.S0022-0302(82)82177-2 ; Kotz (1990), In vitroantibacterial effect of yogurt onEscherichia coli, Dig Dis Sci, 35, 630, doi.org/10.1007/BF01540412 ; Baranyi (1994), A dynamic approach to predicting bacterial growth in food, Int J Food Microbiol, 23, 277, doi.org/10.1016/0168-1605(94)90157-0 ; Rubin (1979), Elucidation of the inhibitory factors of yogurt againstSalmonella typhimurium, J Dairy Sci, 62, 1873, doi.org/10.3168/jds.S0022-0302(79)83517-1 ; Álvarez (2013), Ordóñ ez Survival of acid adapted and non - acid adaptedSalmonellaTyphimurium in pasteurized orange juice and yogurt under different storage temperatures, Food Sci Technol Int, 19, 407, doi.org/10.1177/1082013212455343