Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni

Applied and Environmental Microbiology

Volumn 66, Issue 4, 2000, Pages 1726-1729

  Riordan, Denise C R ^a,b   Duffy, Geraldine ^a   Sheridan, James J ^a   Whiting, Richard C ^b   Blair, Ian S ^c   McDowell, David A ^c  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

^c UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; ARTICLE; BACTERIAL GROWTH; ESCHERICHIA COLI; FOOD CONTAMINATION; GENE INACTIVATION; INFECTION CONTROL; NONHUMAN; PH MEASUREMENT; STRAIN DIFFERENCE; SURVIVAL;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; NEGIBACTERIA;

EID: 0034034008     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.66.4.1726-1729.2000     Document Type: Article

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