title: The effect of previous growth conditions on the lag phase time of some foodborne pathogenic micro-organisms.
abstract: In current models for predicting microbial growth, the lag phase duration is expressed as a function of the growth rate of the micro-organism. We observed that in addition to the growth rate (as influenced by incubation temperature and NaCl contents), the pre-incubation temperature influences the lag phase duration of foodborne pathogenic micro-organisms.
authors.affiliation: National Institute of Public Health and the Environment, Bilthoven, Netherlands.
authors.forename: J
authors.initials: J
authors.lastname: Dufrenne
authors.forename: E
authors.initials: E
authors.lastname: Delfgou
authors.forename: W
authors.initials: W
authors.lastname: Ritmeester
authors.forename: S
authors.initials: S
authors.lastname: Notermans
mesh_terms: D001419:Bacteria / Q000254:growth & development*; D005516:Food Microbiology; D012965:Sodium Chloride / Q000494:pharmacology; D013696:Temperature
chemical_list: D012965:Sodium Chloride