Exposure to non-acid fresh meat decontamination washing fluids sensitizes Escherichia coli O157:H7 to organic acids

Letters in Applied Microbiology

Volumn 34, Issue 1, 2002, Pages 7-12

  Samelis, J ^a   Sofos, J N ^a   Ikeda, J S ^a   Kendall, P A ^a   Smith, G C ^a  

^a Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DECONTAMINATION; ESCHERICHIA COLI; ORGANIC ACIDS; WASHING;

ACID TOLERANCE; CONDITION; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; FRESH MEAT; SENSITISATION; SPRAY WASHING; WASHING FLUIDS; WATER WASHING; WATER-BASED TECHNOLOGY;

MEATS;

RIFAMPICIN;

FOOD SCIENCE; MICROBIOLOGY;

ACID TOLERANCE; ANTIBIOTIC RESISTANCE; ARTICLE; BACTERIAL FLORA; BACTERIAL STRAIN; BACTERIAL SURVIVAL; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; FOOD MICROBIOTECHNOLOGY; FOOD SAFETY; FOOD WASHING; INOCULATION; NONHUMAN; PH; PSEUDOMONAS; SENSITIZATION; TEMPERATURE DEPENDENCE;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; NEGIBACTERIA; PSEUDOMONAS;

EID: 0036156381     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.2002.01046.x     Document Type: Article

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