Survival of Escherichia coli O 157:H7 in the processing and post-processing stages of acidophilus yogurt

International Journal of Food Science and Technology

Volumn 39, Issue 5, 2004, Pages 563-568

  Kasimoǧlu, Aylin ^a   Akgün, Sadi ^b  

^a KIRIKKALE UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

Author keywords

Eliminations times; Escherichia coli 0157:h7; Lactobacillus acidophilus; Yogurt processing

Indexed keywords

ELIMIATION TIMES; INOCULATION; LACTOBACILLUS ACIDOPHILUS; YOGURT PROCESSING;

BIOSYNTHESIS; CELL CULTURE; DISEASES; ESCHERICHIA COLI; FOOD PROCESSING; PH EFFECTS;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI O157; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; VISCUM; VISCUM ALBUM;

EID: 18844473016     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00816.x     Document Type: Article

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