Growth kinetics of Staphylococcus aureus on Brie and Camembert cheeses

Development of Mathematical Models to Predict Staphylococcus aureus Growth in Sauces under Constant and Dynamic Temperatures

(2013) Jinhee LEE et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Modelling survival kinetics of Staphylococcus aureus and Escherichia coli O157:H7 on stainless steel surfaces soiled with different substrates under static conditions of temperature and relative humidity

(2012) F. Pérez-Rodríguez et al.   FOOD MICROBIOLOGY

Application of Probabilistic Model to Calculate Probabilities of Escherichia coli O157:H7 Growth on Polyethylene Cutting Board

(2012) Joo-Yeon Lee et al.   Korean Journal for Food Science of Animal Resources

Prevalence and sources of cheese contamination with pathogens at farm and processing levels

(2009) Maria Kousta et al.   FOOD CONTROL

Modeling the Growth/No-Growth Boundaries of Postprocessing Listeria monocytogenes Contamination on Frankfurters and Bologna Treated with Lactic Acid

(2008) Y. Yoon et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK

(2007) C.L. Little et al.   FOOD MICROBIOLOGY