The effect of commercial production and product formulation stresses on the heat resistance of Escherichia coli O157:H7 (NCTC 12900) in beef burgers

International Journal of Food Microbiology

Volumn 79, Issue 3, 2002, Pages 183-192

  Byrne, C M ^a,c   Bolton, D J ^a   Sheridan, J J ^a   Blair, I S ^b   McDowell, D A ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF ULSTER   (United Kingdom)

^c EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Beef burgers; Escherichia coli O157:H7; Formulations; Freezing; Heat resistance

Indexed keywords

ARTICLE; CONTROLLED STUDY; ESCHERICHIA COLI O157; FOOD FREEZING; FOOD PROCESSING; FOOD STORAGE; HEAT TOLERANCE; MEASUREMENT; MEAT; NONHUMAN; PH; QUALITY CONTROL; STRESS; TEMPERATURE;

ALLIUM CEPA; ESCHERICHIA COLI;

EID: 0037114260     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00120-4     Document Type: Article

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