Zobrazeno 1 - 10
of 24
pro vyhledávání: '"M. B. Cole"'
Publikováno v:
Journal of Food Protection. 66:256-264
The important new concept of the food safety objective (FSO) offers a strategy to translate public health risk into a definable goal such as a specified maximum frequency or concentration of a hazardous agent in a food at the time of consumption that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5c59acc868bb3a6c5995a5b6c6ffd97
https://doi.org/10.4315/0362-028x-66.2.256
https://doi.org/10.4315/0362-028x-66.2.256
Autor:
Z. Mcmullin, C. D. Holyoak, Alistair J. P. Brown, Peter J. Coote, K. Crimmins, M. B. Cole, M. Stratford
Publikováno v:
University of St Andrews CRIS
The weak acid sorbic acid transiently inhibited the growth of Saccharomyces cerevisiae in media at low pH. During a lag period, the length of which depended on the severity of this weak-acid stress, yeast cells appeared to adapt to this stress, event
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23ca86a92f15219b90c5be5c99d25bac
https://doi.org/10.1128/aem.62.9.3158-3164.1996
https://doi.org/10.1128/aem.62.9.3158-3164.1996
Publikováno v:
Journal of Applied Bacteriology. 70:489-494
Conventional heating was used to expose cells of Listeria monocytogenes, either in broth or in situ on chicken skin, to the mean times and temperatures that are achieved during a 28 min period of microwave cooking of a whole chicken. Heating L. monoc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e851fffa72b06ccde377df00e2c6460a
https://doi.org/10.1111/j.1365-2672.1991.tb02745.x
https://doi.org/10.1111/j.1365-2672.1991.tb02745.x
Publikováno v:
Journal of Applied Bacteriology. 69:63-72
Factorially designed experiments have been used to study the growth and survival of Listeria monocytogenes in different combinations of pH and salt concentrations at ambient and chill temperatures. Survival at low pH and high salt concentration was s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8487f36296b238eb1d0c73df007d4c7
https://doi.org/10.1111/j.1365-2672.1990.tb02912.x
https://doi.org/10.1111/j.1365-2672.1990.tb02912.x
Publikováno v:
Applied and Environmental Microbiology. 61:3463-3465
The survival of Salmonella typhimurium was investigated by bioluminescence and standard plating techniques in pure cultures and in the presence of competitors after the cultures were heated to 55 degrees C for increasing lengths of time. Decimal redu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf8d25af42827cb5f90895bedb452f40
https://doi.org/10.1128/aem.61.9.3463-3465.1995
https://doi.org/10.1128/aem.61.9.3463-3465.1995
Autor:
T. J. Humphrey, Frieda Jørgensen, Karen Mattick, Jonathan Porter, M. B. Cole, J.D. Legan, Hilary M. Lappin-Scott
In this study we investigated the long-term survival of and morphological changes in Salmonella strains at low water activity (a w ). Salmonella enterica serovar Enteritidis PT4 and Salmonella enterica serovar Typhimurium DT104 survived at low a w fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bf62416517fdff02222c507c4b61d63
https://europepmc.org/articles/PMC91980/
https://europepmc.org/articles/PMC91980/
Autor:
M. B. Cole, M.V. Jones
Publikováno v:
Letters in Applied Microbiology. 11:233-235
A novel apparatus has been designed for the investigation of the thermal inactivation of micro-organisms over the temperature range 20–90dC. It comprises a stainless steel coil fully submerged in a thermostatically-controlled water bath which allow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb895e541b7a6cf476fa03066484b854
https://doi.org/10.1111/j.1472-765x.1990.tb00169.x
https://doi.org/10.1111/j.1472-765x.1990.tb00169.x
Autor:
D. L. Rowe, M. V. Jones, D. P. Ferdinando, M. B. Cole, A. J. McArthur, I. J. Seymour, Peter J. Coote
Publikováno v:
Microbiology (Reading, England). 140
The role of membrane integrity and the membrane ATPase in the mechanism of thermotolerance in Saccharomyces cerevisiae was investigated. The resistance to lethal heat of a mutant strain with reduced expression of the membrane ATPase was significantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30c430973f4ca3da44376127e52742e3
https://pubmed.ncbi.nlm.nih.gov/7921241
https://pubmed.ncbi.nlm.nih.gov/7921241
Publikováno v:
Journal of general microbiology. 138(12)
SUMMARY: Incubation of Saccharomyces cerevisiae with the plant cytokinin N 6-(Δ2-isopentenyl)adenine (2iP) resulted in an induction of thermotolerance similar to that induced by sublethal temperatures. Intracellular cAMP levels did not change signif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c363a034c02d96dff0c0cfe5c5f07696
https://pubmed.ncbi.nlm.nih.gov/1336794
https://pubmed.ncbi.nlm.nih.gov/1336794
Publikováno v:
Journal of general microbiology. 137(7)
Summary: Incubation of Saccharomyces cerevisiae at sub-lethal temperatures results in an increase in thermotolerance. This process is dependent not only on the sub-lethal temperature but also on the duration of sub-lethal heating. This indicates that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec8fbde31ef9c2cf72a916ef0c9a64dc
https://pubmed.ncbi.nlm.nih.gov/1835495
https://pubmed.ncbi.nlm.nih.gov/1835495