Inactivation of Escherichia coli O157:H7 by High-Intensity Ultrasonication in the Presence of Salts

Foodborne Pathogens and Disease

Volumn 1, Issue 4, 2004, Pages 267-280

  Stanley, Kimberly D ^a   Golden, David A ^a   Williams, Robert C ^b   Weiss, Jochen ^c  

^a UNIVERSITY OF TENNESSEE   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

INORGANIC SALT;

ARTICLE; BACTERIAL COUNT; DOSE RESPONSE; ESCHERICHIA COLI O157; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; PH; PHYSIOLOGY; SAFETY; TEMPERATURE; TIME; ULTRASOUND;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; SALTS; TEMPERATURE; TIME FACTORS; ULTRASONICS;

EID: 23844546992     PISSN: 15353141     EISSN: 15567125     Source Type: Journal    
DOI: 10.1089/fpd.2004.1.267     Document Type: Article

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