Search Results - "Betts, Roy P"

Lag Phase Is a Distinct Growth Phase That Prepares Bacteria for Exponential Growth and Involves Transient Metal Accumulation by Rolfe, Matthew D, Rice, Christopher J, Lucchini, Sacha, Pin, Carmen, Thompson, Arthur, Cameron, Andrew D. S, Alston, Mark, Stringer, Michael F, Betts, Roy P, Baranyi, József, Peck, Michael W, Hinton, Jay C. D

“…Lag phase represents the earliest and most poorly understood stage of the bacterial growth cycle. We developed a reproducible experimental system and conducted…”
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Low-water activity foods: increased concern as vehicles of foodborne pathogens by Beuchat, Larry R, Komitopoulou, Evangelia, Beckers, Harry, Betts, Roy P, Bourdichon, François, Fanning, Séamus, Joosten, Han M, Ter Kuile, Benno H

“…Foods and food ingredients with low water activity (a(w)) have been implicated with increased frequency in recent years as vehicles for pathogens that have…”
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Prevention of biofilm formation and removal of existing biofilms by extracellular DNases of Campylobacter jejuni by Brown, Helen L, Reuter, Mark, Hanman, Kate, Betts, Roy P, van Vliet, Arnoud H M

“…The fastidious nature of the foodborne bacterial pathogen Campylobacter jejuni contrasts with its ability to survive in the food chain. The formation of…”
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Campylobacter jejuni biofilms contain extracellular DNA and are sensitive to DNase I treatment by Brown, Helen L, Hanman, Kate, Reuter, Mark, Betts, Roy P, van Vliet, Arnoud H M

“…Biofilms make an important contribution to survival and transmission of bacterial pathogens in the food chain. The human pathogen Campylobacter jejuni is known…”
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Chicken juice enhances surface attachment and biofilm formation of Campylobacter jejuni by Brown, Helen L, Reuter, Mark, Salt, Louise J, Cross, Kathryn L, Betts, Roy P, van Vliet, Arnoud H M

“…The bacterial pathogen Campylobacter jejuni is primarily transmitted via the consumption of contaminated foodstuffs, especially poultry meat. In food…”
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Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled by Peck, Michael W., Goodburn, Kaarin E., Betts, Roy P., Stringer, Sandra C.

“…Sales of commercial foods intended to be stored chilled are presently increasing by more than 10% per annum, with more than 10 9 packs sold annually in the UK…”
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Performance tested method certification of BAX for screening/salmonella: a case study by Mrozinski, P.M. (Qualicon, Inc., Wilmington, DE.), Betts, R.P

“…This report details the independent laboratory study of the BAX for Screening/Salmonella assay to complete AOAC Performance Tested Method certification. The…”
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Prevention of Biofilm Formation and Removal of Existing Biofilms by Extracellular DNases of Campylobacter jejuni: e0121680 by Brown, Helen L, Reuter, Mark, Hanman, Kate, Betts, Roy P, Vliet, H Mvan

“…The fastidious nature of the foodborne bacterial pathogen Campylobacter jejuni contrasts with its ability to survive in the food chain. The formation of…”
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MicroVal: a European approach to the certification of new microbiological methods by Betts, R P, Rentenaar, I M

“…In recent years, food microbiologists have seen the development of a range of nonstandard methods designed to enumerate or determine the presence of various…”
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