Thermal inactivation of Enterococcus faecium

Data for thermal inactivation of working suspension of Enterococcus faecium in model solutions were acquired and used to develop a mathematical model for thermal inactivation of the bacterium. The model is valid within the water activity range 0.97 to 0.99; pH range 6.0 to 7.6; temperature range 60°...

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Bibliographic Details
Published in:	Czech Journal of Food Sciences
Main Authors:	Vladimiír Špelina, Ljuba Schlemmerová, Aleš Landfeld, Karel Kýhos, Pavel Měřička, Milan Houška
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2007-10-01
Subjects:	thermal inactivation model enterococcus faecium verification
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200705-0007_thermal-inactivation-of-enterococcus-faecium.php

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