Peck MW - Search Results

1

Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes.

Fernández PS, George SM, Sills CC, Peck MW. Fernández PS, et al. Among authors: peck mw. Int J Food Microbiol. 1997 Jun 17;37(1):37-45. doi: 10.1016/s0168-1605(97)00043-3. Int J Food Microbiol. 1997. PMID: 9237120

2

Predictive Model Describing the Effect of Prolonged Heating at 70 to 80°C and Incubation at Refrigeration Temperatures on Growth and Toxigenesis by Nonproteolylic Clostridium botulinum.

Fernández PS, Peck MW. Fernández PS, et al. Among authors: peck mw. J Food Prot. 1997 Sep;60(9):1064-1071. doi: 10.4315/0362-028X-60.9.1064. J Food Prot. 1997. PMID: 31207839 Free article.

3

Effect of lysozyme concentration, heating at 90 degrees C, and then incubation at chilled temperatures on growth from spores of non-proteolytic Clostridium botulinum.

Peck MW, Fernandez PS. Peck MW, et al. Lett Appl Microbiol. 1995 Jul;21(1):50-4. doi: 10.1111/j.1472-765x.1995.tb01005.x. Lett Appl Microbiol. 1995. PMID: 7662337

4

Predictive models of the effect of temperature, pH and acetic and lactic acids on the growth of Listeria monocytogenes.

George SM, Richardson LC, Peck MW. George SM, et al. Among authors: peck mw. Int J Food Microbiol. 1996 Sep;32(1-2):73-90. doi: 10.1016/0168-1605(96)01108-7. Int J Food Microbiol. 1996. PMID: 8880329

5

Effect of oxygen concentration and redox potential on recovery of sublethally heat-damaged cells of Escherichia coli O157:H7, Salmonella enteritidis and Listeria monocytogenes.

George SM, Richardson LC, Pol IE, Peck MW. George SM, et al. Among authors: peck mw. J Appl Microbiol. 1998 May;84(5):903-9. doi: 10.1046/j.1365-2672.1998.00424.x. J Appl Microbiol. 1998. PMID: 9674145 Free article.

6

A predictive model that describes the effect of prolonged heating at 70 to 90 degrees C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme.

Fernández PS, Peck MW. Fernández PS, et al. Among authors: peck mw. Appl Environ Microbiol. 1999 Aug;65(8):3449-57. doi: 10.1128/AEM.65.8.3449-3457.1999. Appl Environ Microbiol. 1999. PMID: 10427033 Free PMC article.

7

Distribution of turbidity detection times produced by single cell-generated bacterial populations.

Métris A, George SM, Peck MW, Baranyi J. Métris A, et al. Among authors: peck mw. J Microbiol Methods. 2003 Dec;55(3):821-7. doi: 10.1016/j.mimet.2003.08.006. J Microbiol Methods. 2003. PMID: 14607428

8

Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum.

Graham AF, Mason DR, Peck MW. Graham AF, et al. Among authors: peck mw. Int J Food Microbiol. 1996 Aug;31(1-3):69-85. doi: 10.1016/0168-1605(96)00965-8. Int J Food Microbiol. 1996. PMID: 8880298

9

Redox potential affects the measured heat resistance of Escherichia coli O157:H7 independently of oxygen concentration.

George SM, Peck MW. George SM, et al. Among authors: peck mw. Lett Appl Microbiol. 1998 Dec;27(6):313-7. doi: 10.1046/j.1472-765x.1998.00466.x. Lett Appl Microbiol. 1998. PMID: 9871347

10

Thermal inactivation of Escherichia coli O157:H7.

Stringer SC, George SM, Peck MW. Stringer SC, et al. Among authors: peck mw. Symp Ser Soc Appl Microbiol. 2000;(29):79S-89S. doi: 10.1111/j.1365-2672.2000.tb05335.x. Symp Ser Soc Appl Microbiol. 2000. PMID: 10880182 Review.

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