Predictive model for the combined effect of temperature, pH, sodium chloride, and sodium pyrophosphate on the heat resistance of Escherichia coli O157:H7

Journal of Food Safety

Volumn 19, Issue 2, 1999, Pages 147-160

  Juneja, Vijay K ^a   Marmer, Benne S ^a   Eblen, Brian S ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIBIOTIC RESISTANCE; CULTURE MEDIUM; FOOD ANALYSIS; FOOD SAFETY; HEAT RESISTANCE; MATHEMATICAL MODEL; PH; PYROPHOSPHATE; SALINITY;

ESCHERICHIA COLI; ESCHERICHIA COLI 0157;

EID: 0032826525     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.1999.tb00241.x     Document Type: Article

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