Inactivation of different strains of Escherichia coli O157:H7 in various apple ciders treated with dimethyl dicarbonate (DMDC) and sulfur dioxide (SO2) as an alternative method

Food Microbiology

Volumn 26, Issue 1, 2009, Pages 8-15

  Basaran Akgul, N ^a   Churey, J J ^b   Basaran, P ^c   Worobo, R W ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Department of Obstetrics Gynecology   (United States)

^c SULEYMAN DEMIREL UNIVERSITY   (Turkey)

Author keywords

Apple cider; Dimethyl dicarbonate (DMDC); Escherichia coli O157:H7; Non thermal pasteurization; Pathogen; Sulfur dioxide (SO2)

Indexed keywords

2' METHYL 2' DEOXYIDENECYTIDINE; 2'-METHYL-2'-DEOXYIDENECYTIDINE; DEOXYCYTIDINE; DRUG DERIVATIVE; FOOD PRESERVATIVE; SULFUR DIOXIDE;

APPLE; ARTICLE; BACTERIAL COUNT; BEVERAGE; DOSE RESPONSE; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; PH; SAFETY; TEMPERATURE; TIME;

BEVERAGES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DEOXYCYTIDINE; DOSE-RESPONSE RELATIONSHIP, DRUG; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; HYDROGEN-ION CONCENTRATION; MALUS; SULFUR DIOXIDE; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 56649091215     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.07.011     Document Type: Article

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