Thermal tolerance of acid-adapted and non-adapted Escherichia coli O157:H7 and Salmonella in ground beef during storage

Foodborne Pathogens and Disease

Volumn 3, Issue 4, 2006, Pages 439-446

  Singh, Manpreet ^a   Simpson, Shawna M ^a   Mullins, Holly R ^a   Dickson, James S ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BEEF CATTLE; COOKING; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD STORAGE; FREEZING; HEAT TOLERANCE; HEAT TREATMENT; NONHUMAN; PH; PRIORITY JOURNAL; SALMONELLA; SENSITIVITY ANALYSIS;

ADAPTATION, PHYSIOLOGICAL; ANIMALS; CATTLE; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; SALMONELLA; TEMPERATURE; TIME FACTORS;

ESCHERICHIA COLI; SALMONELLA;

EID: 33846226432     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2006.3.439     Document Type: Article

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