Clostridium difficile spores can survive extended heating at 71° C (160° F), a minimum
temperature commonly recommended for adequate cooking of meats. To determine the …

Marinating is commonly used method which involves injection, tumbling or immersion to
disperse in the muscle tissue solutions contained water, salt and other ingredients. There …

Attempts at management of diseases caused by protozoan plant parasitic Phytomyxea have
often been ineffective. The dormant life stage is characterised by long‐lived highly robust …

We quantified the thermal inhibitory effect of 71° C (recommended for cooking ground
meats), and re-heating at 85° C, on food-and food-animal-derived Clostridium difficile …

A dynamic predictive model was developed to describe the effects of temperature, pH and
NaCl concentration on the growth of Clostridium perfringens type A. The model for the …

Current consumer preferences for both clean label food ingredients and convenience-based
foods has provided a unique opportunity to explore the application of novel natural food …

We have evaluated bactericidal activities against Bacillus cereus, Escherichia coli O157: H7,
Listeria monocytogenes, and Salmonella enterica of several antimicrobial wine recipes …

Models on Clostridium perfringens growth which have been published to date have all been
deterministic. A probabilistic model describing growth under non-isothermal conditions was …

Endospore-forming bacteria cause a range of important clinical infections. In this chapter,
recent advances in endospore research are summarized. The function of endospore …

Significant progress has been made in the last few years towards our understanding of the
epidemiology, pathogenicity, and control of foodborne disease, including food poisoning …