Search Results - McQuestin, Olivia J

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  1. 1
    Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis

    Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis by McQuestin, Olivia J, Shadbolt, Craig T, Ross, Tom

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  2. 2
    Temperature governs the inactivation rate of vegetative bacteria under growth-preventing conditions

    Temperature governs the inactivation rate of vegetative bacteria under growth-preventing conditions by Ross, Tom, Zhang, Donglai, McQuestin, Olivia J.

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  3. 3
    Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg products

    Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg products by McQuestin, Olivia J., Musgrove, Michael T., Tamplin, Mark L.

    Published in Food microbiology
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  4. 4
    The influence of non-lethal temperature on the rate of inactivation of vegetative bacteria in inimical environments may be independent of bacterial species

    The influence of non-lethal temperature on the rate of inactivation of vegetative bacteria in inimical environments may be independent of bacterial species by Zhang, DongLai, McQuestin, Olivia J., Mellefont, Lyndal A., Ross, Thomas

    Published in Food microbiology
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  5. 5
    Growth and Survival of Antibiotic-Resistant Salmonella Typhimurium DT104 in Liquid Egg Products

    Growth and Survival of Antibiotic-Resistant Salmonella Typhimurium DT104 in Liquid Egg Products by MUSGROVE, Michael T, MCQUESTIN, Olivia J, TAMPLIN, Mark, KELLEY, Lynda C

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