[1] COATES, K.J., BEATTIE, J.C., MORGAN, I.R., et al. The contribution of carcass contamination and the boning process to microbial spoilage of aerobically stored pork[J]. Food Microbiol, 1995, 12: 49–54.[2] WIDDERS, P.R., COATES, K.J., WARNER, S., et al. Controlling microbial contamination on beef and lamb meat during processing[J]. Aust. Vet. J., 1995, 72: 208–211.[3] TIENUNGOON S, RATKOWSKY D A, MCMEEKIN T A, et al. Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid[J]. Applied and Environmental Microbiology. 2000, 66(11): 4979-4987.[4] 赵光辉, 李苗云, 王玉芬, 等. 冷却猪肉分割过程中微生物污染状况的研究[J]. 食品科学, 2011, 32(7): 87-91.[5] BREIDT F, FLEMING H P. Modeling of the competitive growth of Listeria monocytogenes and Lactococcus lactis in vegetable broth. Applied and Environmental Microbiology, 1998, 64: 3159-3165.[6] CORNU M, BILLOIR E, BERGIS H, et al. Modeling microbial competition in food: Application to the behavior of Listeria monocytogenes and lactic acid flora in pork meat products[J]. Food Microbiology, 2011, 28(4): 639-647.[7] BARANYI J, ROBERTS T A. A dynamic approach to predicting microbial growth in food[J]. International Journal of Food Microbiology. 1994, 23: 277-294.[8] FLORENT BATY, MARIE-LAURE DELIGNETTE-MULLER. Estimating the bacterial lag time which model, which precision[J]. International Journal of Food Microbiology, 2004, 91: 261-277.[9] ROSS T. Indices for performance evaluation of predictive models in food microbiology[J]. Journal of Applied Microbiology, 1996, 81: 501-508.[10] JE′RO?ME MOUNIER, CHRISTOPHE MONNET, TATIANA VALLAEYS, et al. Microbial interactions within a cheese microbial community[J]. Applied and Environmental Microbiology, 2008, 74(1): 172-181.[11] MARK POWELL, WAYNE SCHLOSSER, ERIC EBEL. Considering the complexity of microbial community dynamics in food safety risk assessment[J]. International Journal of Food Microbiology, 2004, 90: 171– 179.[12] VALERIE DE JONGHE, AN COOREVITS, KOENRAAD VAN HOORDE, et al. Influence of storage conditions on the growth of pseudomonas species in refrigerated raw milk[J]. Appl Environ Microbiol, 2011, 77(2): 460–470.[13] YOON Y, GEORNARAS I, SCANGA J, et al. Probabilistic models for the prediction of target growth interfaces of Listeria monocytogenes on ham and turkey breast products[J]. Journal of Food Science, 2011, 76(6): 450-455.[14] 王军, 董庆利, 丁甜. 预测微生物模型的评价方法[J]. 食品科学, 2011, 32(21): 268-272.[15] GRIJSPEERDT K, VANROLLEGHEM P. Estimating the Parameters of the Baranyi-model for Bacterial[J]. Food Microbiology, 1999, 16(6): 593-605.[16] GARY A. DYKES. Influence of the adaptation of Listeria monocytogenes populations to structured or homogeneous habitats on subsequent growth on chilled processed meat[J]. International Journal of Food microbiology, 2003, 85: 301-306.[17] LEBERT I, ROBLES-OLVERA V, LEBERT A. Application of polynomial models to predict growth of mixed cultures of Pseudomonas spp. and Listeria in meat[J]. International Journal of Food Microbiology, 2000, 61(1): 27-39. [18] MICONNETA N, GEERAERDB A H, VAN IMPEB J F, et al. Reflections on the use of robust and least-squares non-linear regression to model challenge tests conducted in/on food products[J]. 2005, 104(2): 161-177. |