메뉴 건너뛰기




Volumn 70, Issue 9, 2007, Pages 2072-2077

Survival of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in cranberry juice concentrates at different °Brix levels

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA; VACCINIUM MACROCARPON;

EID: 34748836629     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.9.2072     Document Type: Article
Times cited : (21)

References (28)
  • 1
    • 0027481558 scopus 로고
    • An outbreak of diarrhea and hemolytic uremia syndrome from E. coli O157:H7 in fresh pressed apple cider
    • Besser, R. E., S. M. Lett, J. T. Weber, M. P. Doyle, T. J. Barrett, J. G. Wells, and P. M. Griffin. 1993. An outbreak of diarrhea and hemolytic uremia syndrome from E. coli O157:H7 in fresh pressed apple cider. JAMA 269:2217-2220.
    • (1993) JAMA , vol.269 , pp. 2217-2220
    • Besser, R.E.1    Lett, S.M.2    Weber, J.T.3    Doyle, M.P.4    Barrett, T.J.5    Wells, J.G.6    Griffin, P.M.7
  • 2
    • 5544274041 scopus 로고    scopus 로고
    • Foodborne diseases significance of Escherichia coli O157:H7 and other enterohemorrhagic E. coli
    • Buchanan, R. L., and M. P. Doyle. 1997. Foodborne diseases significance of Escherichia coli O157:H7 and other enterohemorrhagic E. coli. Food Technol. 51:69-76.
    • (1997) Food Technol , vol.51 , pp. 69-76
    • Buchanan, R.L.1    Doyle, M.P.2
  • 3
    • 0032693237 scopus 로고    scopus 로고
    • Effect of pH-dependent stationary phase acid resistance on the thermal tolerance of Escherichia coli O157:H7
    • Buchanan, R. L., and S. G. Edelson. 1999. Effect of pH-dependent stationary phase acid resistance on the thermal tolerance of Escherichia coli O157:H7. Food Microbiol. 16:447-458.
    • (1999) Food Microbiol , vol.16 , pp. 447-458
    • Buchanan, R.L.1    Edelson, S.G.2
  • 4
    • 0036715284 scopus 로고    scopus 로고
    • Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades
    • Calicioglu, M., J. N. Sofos, J. Samelis, P. A. Kendal, and G. C. Smith. 2002. Inactivation of acid-adapted and nonadapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades. J. Food Prot. 65:1394-1405.
    • (2002) J. Food Prot , vol.65 , pp. 1394-1405
    • Calicioglu, M.1    Sofos, J.N.2    Samelis, J.3    Kendal, P.A.4    Smith, G.C.5
  • 5
    • 85039125873 scopus 로고    scopus 로고
    • Centers for Disease Control and Prevention. 1995. Outbreak of Salmonella Hartford infections among the travelers to Orlando, Florida. EPI-AID Trip Report 95-62. Centers for Disease Control and Prevention, Atlanta.
    • Centers for Disease Control and Prevention. 1995. Outbreak of Salmonella Hartford infections among the travelers to Orlando, Florida. EPI-AID Trip Report 95-62. Centers for Disease Control and Prevention, Atlanta.
  • 6
    • 34347366987 scopus 로고    scopus 로고
    • Outbreak of E. coli O157:H7 infections associate with drinking unpasteurized commercial apple juice - British Columbia, California, Colorado, and Washington
    • Centers for Disease Control and Prevention
    • Centers for Disease Control and Prevention. 1996. Outbreak of E. coli O157:H7 infections associate with drinking unpasteurized commercial apple juice - British Columbia, California, Colorado, and Washington. Morb. Mortal. Wkly. Rep. 45:975.
    • (1996) Morb. Mortal. Wkly. Rep , vol.45 , pp. 975
  • 7
    • 0033575172 scopus 로고    scopus 로고
    • Outbreak of Salmonella serotype Muenchen infections associated with unpasteurized orange juice - United States and Canada, June 1999
    • Centers for Disease Control and Prevention
    • Centers for Disease Control and Prevention. 1999. Outbreak of Salmonella serotype Muenchen infections associated with unpasteurized orange juice - United States and Canada, June 1999. Morb. Mortal. Wkly. Rep. 48:582-585.
    • (1999) Morb. Mortal. Wkly. Rep , vol.48 , pp. 582-585
  • 8
    • 33750561881 scopus 로고    scopus 로고
    • Stress response of Escherichia coli. Compr. Rev. Food Sci. Food Saf
    • Chung, H. J., W. Bang, and M. A. Drake. 2006. Stress response of Escherichia coli. Compr. Rev. Food Sci. Food Saf. 5:52-64.
    • (2006) , vol.5 , pp. 52-64
    • Chung, H.J.1    Bang, W.2    Drake, M.A.3
  • 10
    • 33644913379 scopus 로고    scopus 로고
    • Thermal resistance parameters for pathogens in white grape juice concentrate
    • Enache, E., Y. Chen, G. Awuah, A. Economides, and V. N. Scott. 2006. Thermal resistance parameters for pathogens in white grape juice concentrate. J. Food Prot. 69:564-569.
    • (2006) J. Food Prot , vol.69 , pp. 564-569
    • Enache, E.1    Chen, Y.2    Awuah, G.3    Economides, A.4    Scott, V.N.5
  • 11
    • 0032192294 scopus 로고    scopus 로고
    • Fate of Escherichia coli O157:H7 in ground apples used in cider production
    • Fisher, T. L., and D. A. Golden. 1998. Fate of Escherichia coli O157:H7 in ground apples used in cider production. J. Food Prot. 61:1372-1374.
    • (1998) J. Food Prot , vol.61 , pp. 1372-1374
    • Fisher, T.L.1    Golden, D.A.2
  • 12
    • 0037770053 scopus 로고    scopus 로고
    • Tolerance to stress and ability of acid-adapted and non-acid-adapted Salmonella enterica serovar Typhimurium DT104 to invade and survive in mammalian cells in vitro
    • Fratamico, P. M. 2003. Tolerance to stress and ability of acid-adapted and non-acid-adapted Salmonella enterica serovar Typhimurium DT104 to invade and survive in mammalian cells in vitro. J. Food Prot. 66:1115-1125.
    • (2003) J. Food Prot , vol.66 , pp. 1115-1125
    • Fratamico, P.M.1
  • 13
    • 0030721645 scopus 로고    scopus 로고
    • Construction and characterization of Escherichia coli O157:H7 strains expressing firefly luciferase and green fluorescent protein and their use in survival studies
    • Fratamico, P. M., M. Y. Deng, T. P. Strobaugh, and S. A. Palumbo. 1997. Construction and characterization of Escherichia coli O157:H7 strains expressing firefly luciferase and green fluorescent protein and their use in survival studies. J. Food Prot. 60:1167-1173.
    • (1997) J. Food Prot , vol.60 , pp. 1167-1173
    • Fratamico, P.M.1    Deng, M.Y.2    Strobaugh, T.P.3    Palumbo, S.A.4
  • 14
    • 0028857775 scopus 로고
    • Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods
    • Leyer, G. J., L. L. Wang, and E. A. Johnson. 1995. Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods. Appl. Environ. Microbiol. 61:3752-3755.
    • (1995) Appl. Environ. Microbiol , vol.61 , pp. 3752-3755
    • Leyer, G.J.1    Wang, L.L.2    Johnson, E.A.3
  • 15
    • 0037972149 scopus 로고    scopus 로고
    • Control of pH and use of organic acids
    • B. M. Lund, T. C. Baird-Parker, and G. W. Gould ed, Aspen Publishers, Gaithersburg, Md
    • Lund, B. M., and T. Eklund. 2000. Control of pH and use of organic acids, p. 175-199. In B. M. Lund, T. C. Baird-Parker, and G. W. Gould (ed.), Microbiological safety and quality of food. Aspen Publishers, Gaithersburg, Md.
    • (2000) Microbiological safety and quality of food , pp. 175-199
    • Lund, B.M.1    Eklund, T.2
  • 16
    • 0035095269 scopus 로고    scopus 로고
    • Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices
    • Mazzotta, A. S. 2001. Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices. J. Food Prot. 64:315-320.
    • (2001) J. Food Prot , vol.64 , pp. 315-320
    • Mazzotta, A.S.1
  • 17
    • 0028110705 scopus 로고
    • Escherichia coli O157:H7 acid tolerance and survival in apple cider
    • Miller, L. G., and C. W. Kaspar. 1994. Escherichia coli O157:H7 acid tolerance and survival in apple cider. J. Food. Prot. 57:460-464.
    • (1994) J. Food. Prot , vol.57 , pp. 460-464
    • Miller, L.G.1    Kaspar, C.W.2
  • 18
    • 0141857626 scopus 로고    scopus 로고
    • Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in cranberry, lemon, and lime juice concentrates
    • Nogueira, M. C., O. A. Oyarzabal, and D. E. Gombas. 2003. Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in cranberry, lemon, and lime juice concentrates. J. Food Prot. 66:1637-1641.
    • (2003) J. Food Prot , vol.66 , pp. 1637-1641
    • Nogueira, M.C.1    Oyarzabal, O.A.2    Gombas, D.E.3
  • 19
    • 0141633978 scopus 로고    scopus 로고
    • Survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in juice concentrates
    • Oyarzabal, O. A., M. C. Nogueira, and D. E. Gombas. 2003. Survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella in juice concentrates. J. Food Prot. 66:1595-1598.
    • (2003) J. Food Prot , vol.66 , pp. 1595-1598
    • Oyarzabal, O.A.1    Nogueira, M.C.2    Gombas, D.E.3
  • 20
    • 10344242979 scopus 로고    scopus 로고
    • Fate of salmonellae in orange and grapefruit concentrates during cold storage
    • Parish, M. E., R. Goodrich, and W. Miller. 2004. Fate of salmonellae in orange and grapefruit concentrates during cold storage. J. Food Prot. 67:2671-2674.
    • (2004) J. Food Prot , vol.67 , pp. 2671-2674
    • Parish, M.E.1    Goodrich, R.2    Miller, W.3
  • 22
    • 0000222060 scopus 로고    scopus 로고
    • Radford, S. A., and R. G. Board. 1993. Review: fate of pathogens in home-made mayonnaise and related products. Food Microbiol. 10:269-278.
    • Radford, S. A., and R. G. Board. 1993. Review: fate of pathogens in home-made mayonnaise and related products. Food Microbiol. 10:269-278.
  • 23
  • 24
    • 33846226432 scopus 로고    scopus 로고
    • Thermal tolerance of acid-adapted and non-adapted Escherichia coli O157:H7 and Salmonella in ground beef during storage
    • Singh, M., S. M. Simpson, H. R. Mullins, J. S. Dickson. 2006. Thermal tolerance of acid-adapted and non-adapted Escherichia coli O157:H7 and Salmonella in ground beef during storage. Foodborne Pathog. Dis. 3:439-446.
    • (2006) Foodborne Pathog. Dis , vol.3 , pp. 439-446
    • Singh, M.1    Simpson, S.M.2    Mullins, H.R.3    Dickson, J.S.4
  • 25
    • 0033865519 scopus 로고    scopus 로고
    • Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: A review
    • Smittle, R. B. 2000. Microbiological safety of mayonnaise, salad dressings, and sauces produced in the United States: a review. J. Food Prot. 63:1144-1153.
    • (2000) J. Food Prot , vol.63 , pp. 1144-1153
    • Smittle, R.B.1
  • 26
    • 34748838564 scopus 로고    scopus 로고
    • The effect of acid adaptation conditions on acid tolerance response of Escherichia coli O157:H7
    • Tosun, H., and S. A. Gönül. 2005. The effect of acid adaptation conditions on acid tolerance response of Escherichia coli O157:H7. Turk. J. Biol. 29:197-202.
    • (2005) Turk. J. Biol , vol.29 , pp. 197-202
    • Tosun, H.1    Gönül, S.A.2
  • 28
    • 0000967840 scopus 로고    scopus 로고
    • Hazard analysis and critical control points (HACCP); procedures for the safe and sanitary processing and importing of juice, final rule
    • U.S. Food and Drug Administration
    • U.S. Food and Drug Administration. 2001. Hazard analysis and critical control points (HACCP); procedures for the safe and sanitary processing and importing of juice, final rule. Fed. Regist. 66:6137-6202.
    • (2001) Fed. Regist , vol.66 , pp. 6137-6202


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.