Mathematical modeling to predict the bactericidal effect of processed vinegar on Escherichia coli O157:H7

International Journal of Food Microbiology

Volumn 43, Issue 1-2, 1998, Pages 135-138

  Tsujihata, Shigetomo ^a   Entani, Etsuzo ^a   Asai, Mito ^a   Tsukamoto, Yoshinori ^a   Ohta, Michio ^b  

^a Nakano Vinegar Co Ltd   (Japan)

^b NAGOYA UNIVERSITY SCHOOL OF MEDICINE   (Japan)

Author keywords

Escherichia coli O157:h7; Inactivation rate; Polynomial model; Vinegar

Indexed keywords

SODIUM CHLORIDE; VINEGAR;

ARTICLE; BACTERICIDAL ACTIVITY; ESCHERICHIA COLI O157; MATHEMATICAL MODEL; NONHUMAN;

ACETIC ACID; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FORECASTING; HEAT; HUMANS; MODELS, BIOLOGICAL; REGRESSION ANALYSIS; SODIUM CHLORIDE;

EID: 0032544092     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(98)00093-2     Document Type: Article

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