Chapter 9. Physiology and Survival of Foodborne Pathogens in Various Food Systems

  1. Ronald H. Schmidt and
  2. Gary E. Rodrick
  1. G. E. Rodrick and
  2. R. H. Schmidt

Published Online: 28 JAN 2005

DOI: 10.1002/047172159X.ch9

Food Safety Handbook

Food Safety Handbook

How to Cite

Schmidt, R. H. and Rodrick, G. E. (2003) Physiology and Survival of Foodborne Pathogens in Various Food Systems, in Food Safety Handbook, John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/047172159X.ch9

Publication History

  1. Published Online: 28 JAN 2005
  2. Published Print: 24 FEB 2003

ISBN Information

Print ISBN: 9780471210641

Online ISBN: 9780471721598

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Keywords:

  • antimicrobial agents;
  • oxidation-reduction potential;
  • Shewanella

Summary

This chapter includes the following topics:

  • Introduction and Definition of Issues

  • Background and Historical Significance

  • Scientific Basis and Implications

  • Regulatory, Industrial, and International Implications

  • Current and Future Implications