Combined effects of heat, acetic acid, and salt for inactivating Escherichia coli O157:H7 in laboratory media

Food Control

Volumn 20, Issue 11, 2009, Pages 1006-1012

  Lee, Sun Young ^c   Kang, Dong Hyun ^a,b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Seoul National University   (South Korea)

^c Chung Ang University   (South Korea)

Author keywords

Acetic acid; Combined effect; E. coli O157:H7; Heat; Salt

Indexed keywords

ESCHERICHIA COLI;

EID: 67349150424     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.12.002     Document Type: Article

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