Peck MW - Search Results

1

Modelling the growth, survival and death of microorganisms in foods: the UK food micromodel approach.

McClure PJ, Blackburn CW, Cole MB, Curtis PS, Jones JE, Legan JD, Ogden ID, Peck MW, Roberts TA, Sutherland JP, et al. McClure PJ, et al. Among authors: peck mw. Int J Food Microbiol. 1994 Nov;23(3-4):265-75. doi: 10.1016/0168-1605(94)90156-2. Int J Food Microbiol. 1994. PMID: 7873330 Review.

2

Mathematical modelling of the growth, survival and death of Yersinia enterocolitica.

Jones JE, Walker SJ, Sutherland JP, Peck MW, Little CL. Jones JE, et al. Among authors: peck mw. Int J Food Microbiol. 1994 Nov;23(3-4):433-47. doi: 10.1016/0168-1605(94)90168-6. Int J Food Microbiol. 1994. PMID: 7873342

3

Predictive model of the effect of temperature, pH and sodium chloride on growth from spores of non-proteolytic Clostridium botulinum.

Graham AF, Mason DR, Peck MW. Graham AF, et al. Among authors: peck mw. Int J Food Microbiol. 1996 Aug;31(1-3):69-85. doi: 10.1016/0168-1605(96)00965-8. Int J Food Microbiol. 1996. PMID: 8880298

4

Predictive models of the effect of temperature, pH and acetic and lactic acids on the growth of Listeria monocytogenes.

George SM, Richardson LC, Peck MW. George SM, et al. Among authors: peck mw. Int J Food Microbiol. 1996 Sep;32(1-2):73-90. doi: 10.1016/0168-1605(96)01108-7. Int J Food Microbiol. 1996. PMID: 8880329

5

Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes.

Fernández PS, George SM, Sills CC, Peck MW. Fernández PS, et al. Among authors: peck mw. Int J Food Microbiol. 1997 Jun 17;37(1):37-45. doi: 10.1016/s0168-1605(97)00043-3. Int J Food Microbiol. 1997. PMID: 9237120

6

Germination and growth from spores: variability and uncertainty in the assessment of food borne hazards.

Barker GC, Malakar PK, Peck MW. Barker GC, et al. Among authors: peck mw. Int J Food Microbiol. 2005 Apr 15;100(1-3):67-76. doi: 10.1016/j.ijfoodmicro.2004.10.020. Epub 2004 Nov 26. Int J Food Microbiol. 2005. PMID: 15854693

7

Modelling the growth of Clostridium perfringens during the cooling of bulk meat.

Le Marc Y, Plowman J, Aldus CF, Munoz-Cuevas M, Baranyi J, Peck MW. Le Marc Y, et al. Among authors: peck mw. Int J Food Microbiol. 2008 Nov 30;128(1):41-50. doi: 10.1016/j.ijfoodmicro.2008.07.015. Epub 2008 Jul 19. Int J Food Microbiol. 2008. PMID: 18768233

8

Lag time variability in individual spores of Clostridium botulinum.

Stringer SC, Webb MD, Peck MW. Stringer SC, et al. Among authors: peck mw. Food Microbiol. 2011 Apr;28(2):228-35. doi: 10.1016/j.fm.2010.03.003. Epub 2010 Mar 17. Food Microbiol. 2011. PMID: 21315978 Review.

9

Probabilistic representation of the exposure of consumers to Clostridium botulinum neurotoxin in a minimally processed potato product.

Barker GC, Malakar PK, Del Torre M, Stecchini ML, Peck MW. Barker GC, et al. Among authors: peck mw. Int J Food Microbiol. 2005 Apr 15;100(1-3):345-57. doi: 10.1016/j.ijfoodmicro.2004.10.030. Epub 2004 Dec 15. Int J Food Microbiol. 2005. PMID: 15854717

10

Quantitative risk assessment for hazards that arise from non-proteolytic Clostridium botulinum in minimally processed chilled dairy-based foods.

Malakar PK, Barker GC, Peck MW. Malakar PK, et al. Among authors: peck mw. Food Microbiol. 2011 Apr;28(2):321-30. doi: 10.1016/j.fm.2010.04.004. Epub 2010 Apr 14. Food Microbiol. 2011. PMID: 21315990

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