R
Robert L. Buchanan
Researcher at Center for Food Safety and Applied Nutrition
Publications - 138
Citations - 8384
Robert L. Buchanan is an academic researcher from Center for Food Safety and Applied Nutrition. The author has contributed to research in topics: Aspergillus parasiticus & Aflatoxin. The author has an hindex of 53, co-authored 138 publications receiving 8115 citations. Previous affiliations of Robert L. Buchanan include Drexel University & Agricultural Research Service.
Papers
More filters
Journal ArticleDOI
When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves
TL;DR: In this paper, a three-phase linear model was developed to determine how well growth curves could be described using a simpler model, which divides bacterial growth curves into three phases: the lag and stationary phases where the specific growth rate is zero (gm = 0), and the exponential phase where the logarithm of the bacterial population increases linearly with time (gm=constant).
Journal ArticleDOI
Response surface model for predicting the effects of temperature, pH, sodium chloride content, sodium nitrite concentration and atmosphere on the growth of Listeria monocytogenes
TL;DR: Evaluation of the model indicated that it can be used to provide reasonable "first estimates" of the impact of food formulation and storage conditions on the growth of L. monocytogenes, and can be automated readily to develop "user-friendly" software.
Journal ArticleDOI
Starch-Ampicillin Agar for the Quantitative Detection of Aeromonas hydrophila
TL;DR: In this paper, a medium consisting of phenol red agar base (Difco Laboratories), soluble starch (10 g/liter), and ampicillin (10 mg/liter) was used for food-borne A. hydrophila detection.
Journal ArticleDOI
Culturing enterohemorrhagic Escherichia coli in the presence and absence of glucose as a simple means of evaluating the acid tolerance of stationary-phase cells.
Robert L. Buchanan,S G Edelson +1 more
TL;DR: The results indicated that prior growth in a medium with and without a fermentable carbohydrate is a convenient way to studying the induction of acid tolerance, that acid inactivation is preceded by a period of acid injury, and that pH-independent and pH-dependent stationary-phase acid tolerance phenotypes may exist among strains of enterohemorrhagic E. coli.
Journal ArticleDOI
Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenes.
TL;DR: The data suggest that sodium nitrite can have significant bacteriostatic activity against L. monocytogenes and may provide cured meats with a degree of protection against this microorganism, particularly if employed in conjunction with a combination of acidic pH, vacuum packaging, high salt concentrations, and adequate refrigeration.