Survival and growth characteristics of Escherichia coli O157:H7 in pasteurized and unpasteurized Cheddar cheese whey

International Journal of Food Microbiology

Volumn 94, Issue 1, 2004, Pages 1-7

  Marek, Patrick ^a   Nair, Manoj Kumar Mohan ^a   Hoagland, Thomas ^a   Venkitanarayanan, Kumar ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

E. coli O157:H7; Survival; Whey

Indexed keywords

AGAR; GLUCURONIDE; LACTIC ACID; SORBITOL;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; CHEESE; COLONY FORMING UNIT; ESCHERICHIA COLI; INOCULATION; NONHUMAN; PH; STORAGE TEMPERATURE; WHEY;

CHEESE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MILK PROTEINS; TEMPERATURE; TIME FACTORS;

ESCHERICHIA COLI;

EID: 2542493873     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00331-3     Document Type: Article

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