Decagon Devices AquaLab 4TE Operator's Manual page 102

AquaLab
14. Further Reading
Wijtzes, T., P.J. Mcclure, M.H. Zwietering, and T.A. Roberts. 1993.
Modelling bacterial growth of Listeria monocytogenes as a function
of water activity, pH and temperature. International Journal of Food
Microbiology 18:139-149.
Zwietering, M.H., T. Wijtzes, J.C. de Wit, and K.Van'T Riet. 1992.
A decision support system for prediction of the microbial spoilage in
foods. Journal of Food Protection 55:973-979.
Meat and Seafood
Allen, K., D. Cornforth, D. Whittier, M. Vasavada, and B. Num-
mer. 2007. Evaluation of high humidity and wet marinade methods
for pasteurization of jerky. Journal of Food Science. 72:C351-C355.
Chen, H.C. 1995. Seafood microorganisms and seafood safety.
Journal of Food and Drug Analysis 3:133-144.
Clavero, M.R.S., and L.R.Beuchat. 1996. Survival of Escherichia
coli O157:H7 in broth and processed salami as infl uenced by pH,
water activity, and temperature and suitability of media for its recov-
ery. Appl Environ Microbiol 62:2735-2740.
Duff y, L.L., P.B. Vanderlinde, and F.H. Grau. 1994. Growth of Lis-
teria monocytogenes on vacuum-packed cooked meats: Eff ects of
pH, aw, nitrite and ascorbate. International Journal of Food Micro-
biology 23:377-390.
Elgasim, E.A., and M.S. Al Wesali. 2000. Water activity and Hunter
colour values of beef patties extended with samh (Mesembryanthe-
mum forsskalei Hochst) fl our. Food Chem 69(2):181-185.
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