Synergistic effect of high temperature and high pH on the destruction of Salmonella enteritidis and Escherichia coli O157:H7

Journal of Food Protection

Volumn 59, Issue 10, 1996, Pages 1023-1030

  Teo, Yeow Lim ^a   Raynor, Timothy J ^a   Ellajosyula, Kameswar R ^a   Knabel, Stephen J ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

E. coli O157:H7 high pH; high temperature; pathogens; Salmonella enteritidis; synergistic

Indexed keywords

ENTERITIDIS; ESCHERICHIA COLI; NEGIBACTERIA; SALMONELLA ENTERITIDIS;

EID: 0029998047     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.10.1023     Document Type: Article

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