Adams, M.R. and Moss, M.O. (2008) Food Microbiology. 3rd edn. RSC Company Akhoondzadeh Basti, A. and Razavilar, V.
(2004) Growth response and modeling of the effects of selected factors on the time-to-detection and probability of growth initiation of Salmonella Typhimurium. Food Microbiology 21,
Blackburn, C.D.W. and McClure, P.J. (2002) Foodborne pathogens, 1st edn.Woodhead Publishing Limited, England.
Buzrul, S. and Alpas, H. (2007) Modeling inactivation kinetics of food borne pathogens at a constant temperature. LWT - Food Science and Technology 40, 632-637.
Chirife, J. (1994) Specific solute effects with special reference to Staphylococcus aureus. Journal of Food Engineering 22,
Conner, D.E., Kotrola, J.S., Mikel, W.B. and Tamblyn, K.C. (1997) Effect of aceticlactic acid treatments applied to beef trim on populations of Escherichia coli O157:H7 and Listeria monocytogenes in ground beef. Journal of Food Protection
Cutter, C.N., Dorsa, W.J. and Siragusa, G.R.(1997) Parameters affecting the efficacy of spray washes against Escherichia coli
O157:H7 and fecal contamination.Journal of Food Protection 60(6), 614-618.
Dubal, Z.B., Paturkar, A.M., Waskar, V.S.,Zende, R.J., Latha, C., Rawool, D.B. and Kadam, M.M. (2004) Effect of food grade organic acids on inoculatedS.aureus, L. monocytogenes, E. coli and S.Typhimurium in sheep/goat meat stored at refrigeration temperature. Meat Science 66, 817-821.
Erkmen, O. (2009) Mathematical modeling of Salmonella Typhimurium inactivation under high hydrostatic pressure at
different temperatures. Food and Bioproducts Processing 87, 68-73.
Gibson, A.M., Bratchell, N. and Roberts, T.A.(1988) Predicting microbial growth responses of Salmonella in laboratory
medium as affected by, sodium chloride and storage temperature. International Journal of Food Microbiology 6, 155-
Greenacre, E.J. and Brocklehurst, T.F. (2006) The acetic acid tolerance response induces cross-protection to salt stress in
Salmonella Typhimurium. International Journal of Food Microbiology 112, 62-65.
Jay, M. J., Loessner, M.J. and Golden, D.A.(2005) Modern Food Microbiology. 7th edn. Springer Inc. USA.Kleinbaum, D. and Klein, M. (2005) Survival analysis: A self learning text. 2nd edn.,
Springer-Verlag New York. USA.
Kobilinsky, A., Nazer, A.I. and Dubois-Brissonnet, F. (2007) Modeling the inhibition of Salmonella typhimurium growth by combination of food antimicrobials.International Journal of
Food Microbiology 115, 95-109.
Le Marc, Y.,Huchet, V., Bourgeois, C.M.,Guyonnet, J.P.,Mafart, P. and Thuault,D. (2002)Modelling the growth kinetics of Listeria as a function of temperature,pH and organic acid
concentration.International Journal of Food Microbiology 73,219- 237.
Marshall, B.J., Ohye, D.F. and Christian,J.H.B. (1971) Tolerance of bacteria to high concentrations of NaCl and glycerol in the growth medium. Applied Journal of Microbioogy 21, 363-364.
McMeekin, T.A., Brown, J., Kristy, K., Miles,D., Neumeyer, K., Nichols, D.S., Olley, J., Presser, K., Ratkowsky, D.A., Ross,
T., Salter, M. and Soontranon, S. (1997)Quantitative microbiology: a basis for food safety.Emerging Infectious
Diseases 3, 541-549.
McMeekin, T.A., Olley, J., Ratkowsky, D.A.and Ross, T. (2002) Predictive microbiology: Towards the interface and
beyond.International Journal of Food Microbiology 73, 395- 407.
McMeekin, T.A., Presser, K., Ratkowsky, D.,Ross, T., Salter, M. and Tienungoon, S.(2000) Quantifying the hurdle concept
by modeling the bacterial growth/no growth interface .International Journal of Food Microbiology 55, 93-98.
Miller, M.L. and Martin, E.D. (1990) Fate of Salmonella Enteritidis and Salmonella Typhimuriuminto an Italian salad dressing with added eggs. Dairy Food Environ. Sanit 10(1):12-14.
Moosavy, M.H., Akhondzadeh Basti, A.,Misaghi, A., ZahraeiSalehi, T.,Abbasifar, R., Ebrahimzadeh Mousavi,H.A., Alipour, M., EmamiRazavi, N.,Gandomi, H. and Noori, N. (2008) Effect of Zataria multiflora Boiss.essential oil and nisin on Salmonella Typhimurium and Staphylococcus aureus in a food
model system and on the bacterial cell membranes. Food Research Internationa 4, 1050-1057.
Nazer, A.I., Kobilinsky, A., Tholozan, J.L. and Dubois-Brissonnet, F. (2005) Combinations of food antimicrobials at low levels to inhibit the growth of Salmonella sv. Typhimurium: a synergistic effect? Food Microbiology 22, 391-398.
Pin, C., Avendaño-Perez, G., Cosciani-Cunico, E., Gomez, N., Gounadakic, A., Nychas, G.J., Skandamis, P. and Barker, G.
(2010) Modelling Salmonella concentration throughout the pork supply Growth Response of Salmonella Typhimurium chain by considering growth and survival in fluctuating conditions of temperature, pH and aw. International Journal of
Food Microbiology, in press.
Presser, K.A., Ross, T. and Ratkowsky, D. A.(1998) Modeling the growth limits (growth/no growth interface) of Escherichia coli as a function of temperature, pH, lactic acid concentration, and water activity.Applied and Environmental Microbiology 64, 1773-1779.
Stewart, C.M., Cole, M.B., Legan, J.D., Slade,L., Vandeven, M.H. and Schaffner,D.W. (2002) Staphylococcus aureus growth boundaries: moving towards mechanistic predictive models based on solute-specific effects. Applied and Environmental Microbiology 68, 1864-1871.
Theys, T.E., Wilson, D., Brocklehurst, T. and Van Impe, J.F.(2008) Effect of pH, water activity and gel micro structure,
including oxygen profiles and rheological characterization, on the
growth kinetics of Salmonella Typhimurium. International Journal of Food Microbiology 128, 67-77.
Thomas, L.V., Wimpenny, J.W.T. and Peters,A.C. (1991) An investigation of the effects of four variables on the growth of
Salmonella Typhimurium using two types of gradient gel plates.
International Journal of Food Microbiology 14, 261-275.
Tienungoon, S., Ratkowsky, D.A., McMeekin,T.A. and Ross, T. (2000) Growth limits of Listeria monocytogenesas a function
of temperature, pH, NaCl, and lactic acid. Applied and Environmental Microbiology 66, 4979-4987.
Wan Norhana, M.N., Poole, S.E., Deeth, H.C.and Dykes, G.A. (2010)The effects of temperature, chlorine and acids on the
survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh. Food
Microbiology 27, 250-256.
Zhao, L., Montville, T.J. and Shaffner, D.W.(2002) Time-to-detection, percentgrowth-positive and maximum growth
rate models for Clostridium botulinum 56A at multiple temperatures. International Journal of Food Microbiology 77, 187-197.