Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in chlorinated water, followed by storage at 5 or 15°C

Journal of Food Protection

Volumn 64, Issue 3, 2001, Pages 305-309

  Li, Y ^a   Brackett, R E ^b   Chen, J ^a   Beuchat, L R ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL CELL; CELL SURVIVAL; CHLORINE; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); DECONTAMINATION; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; GENETIC STRAIN; INOCULATION; LETTUCE; STORAGE TEMPERATURE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTUCA;

EID: 0035098312     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.3.305     Document Type: Article

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