Seoul South Korea
Papers:
P1-07 Quantitative Risk Assessment of Staphyloccus aureus through Consumption of Seasoned Dried Fish Products in Korea
P1-10 Development of Predictive Mathematical Models to Predict Staphylococcus aureus Growth in Ready-to-Eat Salads at Constant and Dynamic Temperatures
P1-14 Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus on Processed Cheeses
P1-67 Development of Kinetic Models to Compare Staphylococcus aureus Growth among Fresh Cheese
P2-10 Sodium Chloride Habituation Increased Thermal Resistance and Caco-2 Cell Invasion of Salmonella
P2-59 Heat Resistance and Biofilm Formation of Escherichia coli Serotypes at Various NaCl Concentrations
P2-78 Effects of NaCl on Antibiotic Resistance and Biofilm Formation of Staphylococcus aureus
P2-79 The Effect of Temperature and Water Activity on Kinetic Behavior of Staphylococcus aureus on Cheese
P2-80 Predictive Models to Describe the Kinetic Behavior of NaCl-habituated and Non-habituated Staphylococcus aureus in Sweet Pumpkin Salad
P2-121 Evaluation of Microbiological Safety for Collagen Foods in Korea
P2-154 The Mechanism of Antimicrobial Action of Oleanolic Acid on Listeria monocytogenes, Enterococcus faecalis and Enterococcus faecium
T3-02 Development of Dynamic and Probabilistic Models to Predict Listeria monocytogenes Growth
T3-09 The Effect of NaCl on Antibiotic Sensitivity and Biofilm Formation of Salmonella