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Book Chapter: Method to Study the Survival Abilities of Foodborne Bacterial Pathogens Under Food Processing Conditions

TitleMethod to Study the Survival Abilities of Foodborne Bacterial Pathogens Under Food Processing Conditions
Authors
Habimana, O
KeywordsAirtight containers
Relative humidity
Saturated salt solution
Microbial survival
Microbial physiology
Issue Date2019
PublisherHumana Press.
Citation
Method to Study the Survival Abilities of Foodborne Bacterial Pathogens Under Food Processing Conditions. In Bridier, A. (Eds.), Foodborne Bacterial Pathogens, p. 105-116. New York, NY: Humana Press, 2019 How to Cite?
DOI: http://dx.doi.org/10.1007/978-1-4939-9000-9_8
AbstractThe proper use of controllable atmospheric containers can facilitate investigations related to the survival abilities, and physiological states of key and emerging foodborne pathogens under recreated applicable food processing environmental conditions. Of particular note, the use of saturated salt solutions can efficiently control relative humidity in airtight containers. This chapter describes a practical experimental setup, with necessary prerequisites for exposing foodborne pathogens to simulated and relevant food processing environmental conditions. Subsequent analyses for studying cell physiology will also be suggested.
Persistent Identifierhttp://hdl.handle.net/10722/271890
ISBN
9781493989997
ISSN
1064-3745
2023 SCImago Journal Rankings: 0.399

 

DC FieldValueLanguage
dc.contributor.authorHabimana, O-
dc.date.accessioned2019-07-20T10:31:27Z-
dc.date.available2019-07-20T10:31:27Z-
dc.date.issued2019-
dc.identifier.citationMethod to Study the Survival Abilities of Foodborne Bacterial Pathogens Under Food Processing Conditions. In Bridier, A. (Eds.), Foodborne Bacterial Pathogens, p. 105-116. New York, NY: Humana Press, 2019-
dc.identifier.isbn9781493989997-
dc.identifier.issn1064-3745-
dc.identifier.urihttp://hdl.handle.net/10722/271890-
dc.description.abstractThe proper use of controllable atmospheric containers can facilitate investigations related to the survival abilities, and physiological states of key and emerging foodborne pathogens under recreated applicable food processing environmental conditions. Of particular note, the use of saturated salt solutions can efficiently control relative humidity in airtight containers. This chapter describes a practical experimental setup, with necessary prerequisites for exposing foodborne pathogens to simulated and relevant food processing environmental conditions. Subsequent analyses for studying cell physiology will also be suggested.-
dc.languageeng-
dc.publisherHumana Press.-
dc.relation.ispartofFoodborne Bacterial Pathogens-
dc.subjectAirtight containers-
dc.subjectRelative humidity-
dc.subjectSaturated salt solution-
dc.subjectMicrobial survival-
dc.subjectMicrobial physiology-
dc.titleMethod to Study the Survival Abilities of Foodborne Bacterial Pathogens Under Food Processing Conditions-
dc.typeBook_Chapter-
dc.identifier.emailHabimana, O: ohabim@hku.hk-
dc.identifier.authorityHabimana, O=rp02169-
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1007/978-1-4939-9000-9_8-
dc.identifier.scopuseid_2-s2.0-85058911851-
dc.identifier.hkuros299240-
dc.identifier.spage105-
dc.identifier.epage116-
dc.identifier.eissn1940-6029-
dc.publisher.placeNew York, NY-
dc.identifier.issnl1064-3745-

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