Role of bacterial association and penetration on destruction of Escherichia coli O157:H7 in beef tissue by high pH

Journal of Food Protection

Volumn 63, Issue 1, 2000, Pages 3-11

  Woody, Jon Mikel ^a   Walsh, Rosemary A ^b   Doores, Stephanie ^b   Henning, William R ^b   Wilson, Richard A ^b   Knabel, Stephen J ^b  

^a Nat Food Processors Assn   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ALKALINITY; BACTERIAL COLONIZATION; BEEF; BICARBONATE; BUFFER; COLLAGEN; DECONTAMINATION; ESCHERICHIA COLI; INOCULATION; IRRADIATION; SCANNING ELECTRON MICROSCOPY; SODIUM HYDROXIDE; SURVIVAL;

BACTERIA (MICROORGANISMS); BOVINAE; EARIAS; ESCHERICHIA COLI;

EID: 0033955417     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.1.3     Document Type: Article

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