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to cause local condensation onto the grain with a localized increase inaw sufficient to allow germination of fungal spores and s ...

pH andaw. Micro-organisms can be classified into several physiological groups based on their cardinal temperatures. This is a us ...

growth rate slows, partly as a result of the slowing of enzymic reactions within the cell. If this were the complete explanation ...

resistant. Some yeasts such asBrettanomycesspp. also show considerable tolerance of high CO 2 levels and dominate the spoilage m ...

In Sections 3.2 and 3.3 we described how microbial growth and survival are influenced by a number of factors and how micro- orga ...

transcribed. Another alternative sigma factor RpoS, also known as the stationary phase sigma factor, has been identified in a nu ...

safety implications in mould-ripened cheeses where mould growth increases the pH allowing less acid tolerant organisms such asLi ...

or how fast they can grow. Perhaps a better way to visualise it is as a protective wall; each adverse condition contributes one ...

represent something else and a mathematical model is one constructed using mathematical concepts such as constants, variables, f ...

perceived need to reduce nitrite levels in cured meats such as hams and to assess quantitatively the relative importance of fact ...

One disadvantage of probabilistic models is that they do not give us much information about the rate at which changes occur. Mod ...

This equation was originally developed in the 19thcentury to describe mortality as a function of age and is used for actuarial p ...

of lag phase and growth rate have been obtained under a variety of environmental conditions, their variation with factors such a ...

If we assume that microbial growth is governed by a single rate limiting enzyme, then we can interpret kas the specific growth r ...

The fact thatTminis not affected byawor by pH over the ranges tested indicate that these factors act independently of temperatur ...

Mathematical models may play a part in the development of com- puter-based expert systems in food microbiology. The expert syste ...

embodying their expertise in the form of rules a computer can apply. One expert system, developed at the UK’s Flour Milling and ...

CHAPTER 4 The Microbiology of Food Preservation In Chapter 3 we outlined the physical and chemical factors that influence microb ...

Englishman Saddington in 1807 to preserve fruits and for which he too received a prize, this time of five guineas, from the Roya ...

established a factory for the production of canned foods in Bermondsey, London around 1812. Appert held the view that the cause ...