Survival of Escherichia coli O157:H7 in traditional African yoghurt fermentation

International Journal of Food Microbiology

Volumn 79, Issue 1-2, 2002, Pages 105-112

  Ogwaro, B A ^a   Gibson, H ^a   Whitehead, M ^a   Hill, D J ^a  

^a UNIVERSITY OF WOLVERHAMPTON   (United Kingdom)

Author keywords

Acid; Escherichia coli O157:H7; Fermentation; Lactobacillus delbrueckii ssp. bulgaricus; pH; Streptococcus salivarius ssp. thermophilus; Temperature

Indexed keywords

YOGHURT;

AFRICA; BACTERIAL COUNT; BACTERIAL GROWTH; BACTERIAL SURVIVAL; COLONY FORMING UNIT; CONFERENCE PAPER; CONTROLLED STUDY; ESCHERICHIA COLI O157; FERMENTATION; FERMENTED PRODUCT; FOOD ANALYSIS; FOOD STORAGE; INCUBATION TIME; LACTOBACILLUS DELBRUECKII; MILK; NONHUMAN; PH; STORAGE TEMPERATURE; STREPTOCOCCUS THERMOPHILUS; TEMPERATURE SENSITIVITY;

COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; STREPTOCOCCUS; TEMPERATURE; YOGURT;

ESCHERICHIA COLI; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS SALIVARIUS;

EID: 0037113901     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00184-8     Document Type: Conference Paper

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