G.C. Mead
Norwich University
2Publications
2H-index
89Citations
Publications 2
Newest
Published on Apr 1, 1984in Food Microbiology 4.09
C.S. Impey1
Estimated H-index: 1
(Norwich University),
G.C. Mead2
Estimated H-index: 2
(Norwich University),
S.M. George1
Estimated H-index: 1
(Norwich University)
Abstract A defined mixture of 48 bacteria isolated from the chicken caecum and undefined, anaerobic cultures of the contents of the caecum of both chicken and turkey have been compared for their ability to prevent intestinal colonization of newly hatched chicks and turkey poults by Salmonella kedougou or S. typhimurium . Although treatment with undefined cultures from either type of bird confirmed previous observations that reciprocal protection against Salmonella can be obtained, the defined ba...
25 Citations Source Cite
Published on Jan 1, 1984in Food Microbiology 4.09
G.S. Pooni1
Estimated H-index: 1
(Norwich University),
G.C. Mead2
Estimated H-index: 2
(Norwich University)
Abstract Previous studies on the use of temperature function integration as a means of predicting the shelf-life of chilled flesh foods are reviewed and the possible application of this principle to poultry-meat products is discussed. Consideration of those mathematical models which are currently available for predictive purposes suggests that the square root equation of Ratkowsky et al. (1982) is the most appropriate according to tests on 28 sets of spoilage data from 14 published studies on po...
64 Citations Source Cite
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