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Items: 1 to 50 of 88

1.

Correction: The Biokinetic Spectrum for Temperature.

Corkrey R, McMeekin TA, Bowman JP, Ratkowsky DA, Olley J, Ross T.

PLoS One. 2016 Jun 13;11(6):e0157804. doi: 10.1371/journal.pone.0157804. eCollection 2016.

2.

The Biokinetic Spectrum for Temperature.

Corkrey R, McMeekin TA, Bowman JP, Ratkowsky DA, Olley J, Ross T.

PLoS One. 2016 Apr 18;11(4):e0153343. doi: 10.1371/journal.pone.0153343. eCollection 2016. Erratum in: PLoS One. 2016;11(6):e0157804.

3.

Protein thermodynamics can be predicted directly from biological growth rates.

Corkrey R, McMeekin TA, Bowman JP, Ratkowsky DA, Olley J, Ross T.

PLoS One. 2014 May 1;9(5):e96100. doi: 10.1371/journal.pone.0096100. eCollection 2014.

4.

Evaluation of thermal inactivation of Escherichia coli using microelectrode ion flux measurements with osmotic stress.

Koseki S, Tamplin ML, Bowman JP, Ross T, McMeekin TA.

Lett Appl Microbiol. 2012 Mar;54(3):203-8. doi: 10.1111/j.1472-765X.2011.03194.x. Epub 2012 Jan 6.

5.

Significance of the rdar and bdar morphotypes in the hydrophobicity and attachment to abiotic surfaces of Salmonella Sofia and other poultry-associated Salmonella serovars.

Chia TW, McMeekin TA, Fegan N, Dykes GA.

Lett Appl Microbiol. 2011 Nov;53(5):581-4. doi: 10.1111/j.1472-765X.2011.03147.x. Epub 2011 Sep 29.

6.

Some comments on Huang, L. (2010). Growth kinetics of Escherichia coli O157: H7 in mechanically-tenderized beef. International Journal of Food Microbiology, 140: 40-48.

Ross T, Olley J, McMeekin TA, Ratkowsky DA.

Int J Food Microbiol. 2011 May 14;147(1):78-80; author reply 81-2; discussion 83-4. doi: 10.1016/j.ijfoodmicro.2011.02.021. Epub 2011 Feb 25. No abstract available.

PMID:
21402426
7.

Ecophysiology of food-borne pathogens: Essential knowledge to improve food safety.

McMeekin TA, Hill C, Wagner M, Dahl A, Ross T.

Int J Food Microbiol. 2010 May 30;139 Suppl 1:S64-78. doi: 10.1016/j.ijfoodmicro.2010.01.041. Epub 2010 Feb 1.

PMID:
20171753
8.

Salmonella Sofia differs from other poultry-associated Salmonella serovars with respect to cell surface hydrophobicity.

Chia TW, Fegan N, McMeekin TA, Dykes GA.

J Food Prot. 2008 Dec;71(12):2421-8.

PMID:
19244894
9.

Effect of relative inoculum concentration on Listeria monocytogenes growth in co-culture.

Mellefont LA, McMeekin TA, Ross T.

Int J Food Microbiol. 2008 Jan 31;121(2):157-68. Epub 2007 Nov 1.

PMID:
18083261
10.

Predictive microbiology: Quantitative science delivering quantifiable benefits to the meat industry and other food industries.

McMeekin TA.

Meat Sci. 2007 Sep;77(1):17-27. doi: 10.1016/j.meatsci.2007.04.005. Epub 2007 Apr 14.

PMID:
22061392
11.

Effect of suspension media on nonthermal inactivation of Escherichia coli.

McQuestin OJ, McMeekin TA, Ross T.

Lett Appl Microbiol. 2006 Nov;43(5):523-7.

12.

Information systems in food safety management.

McMeekin TA, Baranyi J, Bowman J, Dalgaard P, Kirk M, Ross T, Schmid S, Zwietering MH.

Int J Food Microbiol. 2006 Dec 1;112(3):181-94. Epub 2006 Aug 28. Review.

PMID:
16934895
13.

Viable count estimates of lag time responses for Salmonella typhimurium M48 subjected to abrupt osmotic shifts.

Mellefont LA, McMeekin TA, Ross T.

Int J Food Microbiol. 2005 Dec 15;105(3):399-410. Epub 2005 Aug 16.

PMID:
16109449
14.
15.

The effect of abrupt osmotic shifts on the lag phase duration of physiologically distinct populations of Salmonella typhimurium.

Mellefont LA, McMeekin TA, Ross T.

Int J Food Microbiol. 2004 Apr 15;92(2):111-20.

PMID:
15109788
16.
17.

The effect of abrupt osmotic shifts on the lag phase duration of foodborne bacteria.

Mellefont LA, McMeekin TA, Ross T.

Int J Food Microbiol. 2003 Jun 25;83(3):281-93.

PMID:
12745233
18.

Modeling microbial growth within food safety risk assessments.

Ross T, McMeekin TA.

Risk Anal. 2003 Feb;23(1):179-97. Review.

PMID:
12635732
19.
20.

Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli.

Ross T, Ratkowsky DA, Mellefont LA, McMeekin TA.

Int J Food Microbiol. 2003 Jan 26;82(1):33-43.

PMID:
12505458
21.

Predictive microbiology: providing a knowledge-based framework for change management.

McMeekin TA, Ross T.

Int J Food Microbiol. 2002 Sep 15;78(1-2):133-53. Review.

PMID:
12222630
22.

Variation of branched-chain fatty acids marks the normal physiological range for growth in Listeria monocytogenes.

Nichols DS, Presser KA, Olley J, Ross T, McMeekin TA.

Appl Environ Microbiol. 2002 Jun;68(6):2809-13.

23.

Predictive microbiology: towards the interface and beyond.

McMeekin TA, Olley J, Ratkowsky DA, Ross T.

Int J Food Microbiol. 2002 Mar;73(2-3):395-407. Review.

PMID:
11934047
24.

Biomarker techniques to screen for bacteria that produce polyunsaturated fatty acids.

Nichols DS, McMeekin TA.

J Microbiol Methods. 2002 Feb;48(2-3):161-70.

PMID:
11777566
26.

Differentiation of the effects of lethal pH and water activity: food safety implications.

Shadbolt C, Ross T, McMeekin TA.

Lett Appl Microbiol. 2001 Feb;32(2):99-102.

27.

Evaluation of extraction methods for recovery of fatty acids from lipid-producing microheterotrophs.

Lewis T, Nichols PD, McMeekin TA.

J Microbiol Methods. 2000 Dec 15;43(2):107-16.

PMID:
11121609
28.

Modelling the combined temperature and salt (NaCl) limits for growth of a pathogenic Escherichia coli strain using nonlinear logistic regression.

Salter MA, Ratkowsky DA, Ross T, McMeekin TA.

Int J Food Microbiol. 2000 Nov 1;61(2-3):159-67.

PMID:
11078166
29.

Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid.

Tienungoon S, Ratkowsky DA, McMeekin TA, Ross T.

Appl Environ Microbiol. 2000 Nov;66(11):4979-87.

30.

Rates of food poisoning in Australia.

Sumner JL, McMeekin TA, Ross T.

Med J Aust. 2000 May 1;172(9):462-3. No abstract available.

PMID:
10870546
31.

Effect of temperature and salinity stress on growth and lipid composition of Shewanella gelidimarina.

Nichols DS, Olley J, Garda H, Brenner RR, McMeekin TA.

Appl Environ Microbiol. 2000 Jun;66(6):2422-9.

32.

Quantifying the hurdle concept by modelling the bacterial growth/no growth interface.

McMeekin TA, Presser K, Ratkowsky D, Ross T, Salter M, Tienungoon S.

Int J Food Microbiol. 2000 Apr 10;55(1-3):93-8. Review.

PMID:
10791724
33.

The microbial composition of three limnologically disparate hypersaline Antarctic lakes.

Bowman JP, McCammon SA, Rea SM, McMeekin TA.

FEMS Microbiol Lett. 2000 Feb 1;183(1):81-8.

34.

The Biotechnological Potential of Thraustochytrids.

Lewis TE, Nichols PD, McMeekin TA.

Mar Biotechnol (NY). 1999 Nov;1(6):580-587.

PMID:
10612683
35.

Nonthermal death of Escherichia coli.

Shadbolt CT, Ross T, McMeekin TA.

Int J Food Microbiol. 1999 Aug 15;49(3):129-38.

PMID:
10490223
36.

Physicochemical parameters for growth of the sea ice bacteria Glaciecola punicea ACAM 611(T) and Gelidibacter sp. strain IC158.

Nichols DS, Greenhill AR, Shadbolt CT, Ross T, McMeekin TA.

Appl Environ Microbiol. 1999 Aug;65(8):3757-60.

37.

Final optical density and growth rate; effects of temperature and NaCl differ from acidity.

Krist KA, Ross T, McMeekin TA.

Int J Food Microbiol. 1998 Sep 8;43(3):195-203.

PMID:
9801195
38.
39.
40.
41.

Quantitative microbiology: a basis for food safety.

McMeekin TA, Brown J, Krist K, Miles D, Neumeyer K, Nichols DS, Olley J, Presser K, Ratkowsky DA, Ross T, Salter M, Soontranon S.

Emerg Infect Dis. 1997 Oct-Dec;3(4):541-9. Review.

42.
43.

Validation of a model describing the effects of temperature and water activity on the growth of psychrotrophic pseudomonads.

Neumeyer K, Ross T, Thomson G, McMeekin TA.

Int J Food Microbiol. 1997 Aug 19;38(1):55-63.

PMID:
9498137
44.
45.
46.

Diversity and association of psychrophilic bacteria in Antarctic sea ice.

Bowman JP, McCammon SA, Brown MV, Nichols DS, McMeekin TA.

Appl Environ Microbiol. 1997 Aug;63(8):3068-78.

47.

Acid habituation of Escherichia coli and the potential role of cyclopropane fatty acids in low pH tolerance.

Brown JL, Ross T, McMeekin TA, Nichols PD.

Int J Food Microbiol. 1997 Jul 22;37(2-3):163-73.

PMID:
9310851
48.
49.

Modeling Applications.

McMEEKIN TA, Ross T.

J Food Prot. 1996 Dec;59(13):37-42. doi: 10.4315/0362-028X-59.13.37.

PMID:
28384015
50.

Shelf life prediction: status and future possibilities.

McMeekin TA, Ross T.

Int J Food Microbiol. 1996 Nov;33(1):65-83. Review.

PMID:
8913810

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