The influence of non-lethal temperature on the rate of inactivation of vegetative bacteria in inimical environments may be independent of bacterial species.

The influence of non-lethal temperature on the survival of two species of food-borne bacteria under growth-preventing pH and water activity conditions was investigated. Specifically, inactivation rates of four strains of Escherichia coli and three strains of Listeria monocytogenes were determined in culture broth adjusted to pH 3.5 and water activity 0.

Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg products.

The potential impact of post-pasteurisation contamination of liquid egg products with the multi-antibiotic resistant pathogen Salmonella enterica serotype Typhimurium definitive type 104 (DT104) was assessed by determining the viability of this bacterium in whole egg, albumen and 10% w/w sugared and salted yolk incubated at 4-42 degrees C. Results indicated that populations of S. Typhimurium DT104 were slowly inactivated in all four products when stored at 4 degrees C.

Growth and survival of antibiotic-resistant Salmonella typhimurium DT104 in liquid egg products.

Since 11 September 2001, quality and food safety are no longer the concerns of only consumers, industry, regulatory agencies, or other government officials. Liquid foods that are prepared or stored in bulk, including liquid egg products, are considered to be at potential risk for sabotage. Because of their versatility, low price, and functional properties, many of these products are being marketed.

Quantification of the relative effects of temperature, pH, and water activity on inactivation of Escherichia coli in fermented meat by meta-analysis.

Outbreaks of Escherichia coli infections linked to fermented meats have prompted much research into the kinetics of E. coli inactivation during fermented meat manufacture. A meta-analysis of data from 44 independent studies was undertaken that allowed the relative influences of pH, water activity (a(w)), and temperature on E.

Temperature governs the inactivation rate of vegetative bacteria under growth-preventing conditions.

Novel studies, in combination with a meta-analysis of available data, were undertaken to explore the kinetics of non-thermal inactivation of Escherichia coli with particular attention to inactivation in fermented meats and including analogous broth-based model systems. The analyses were based on rates of inactivation and specifically investigated the influence of temperature, pH and water activity at levels that alone, or in combination, prevented growth. When independently-derived inactivation data, obtained using different test conditions and diverse E.