Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25°C

Journal of Food Protection

Volumn 70, Issue 11, 2007, Pages 2638-2641

  Breidt Jr , Fred ^a   Hayes, Janet ^a   McFeeters, Roger F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CUCUMIS SATIVUS; ESCHERICHIA COLI; LISTERIA; LISTERIA MONOCYTOGENES; MALUS X DOMESTICA; SALMONELLA; SALMONELLA ENTERICA;

EID: 36049029011     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-70.11.2638     Document Type: Article

References (12)

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2. Breidt, F., Jr., J. S. Hayes, and R. F. McFeeters. Unpublished data.
3. Breidt, F., Jr., J. S. Hayes, J. A. Osborne, and R. F. McFeeters. 2005. Determination of 5-log pathogen reduction times for heat-processed acidified foods. J. Food Prot. 68:305-310.
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