Thermotolerance of Escherichia coli O157:H7 ATCC 43894, Escherichia coil B, and an rpoS-deficient mutant of Escherichia coli O157:H7 ATCC 43895 following exposure to 1.5% acetic acid

Journal of Food Protection

Volumn 61, Issue 9, 1998, Pages 1184-1186

  Williams, Nicole C ^a,b   Ingham, Steven C ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Kraft Foods   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; BACTERIAL MUTANT; BEEF; FOOD SAFETY; FOULING CONTROL; HEAT RESISTANCE; INOCULATION; MICROBIAL ACTIVITY; SURVIVAL;

BACTERIA (MICROORGANISMS); ESCHERICHIA; ESCHERICHIA COLI; ESCHERICHIA COLI B;

EID: 0032168112     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-61.9.1184     Document Type: Article

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