Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere

Food Microbiology

Volumn 26, Issue 6, 2009, Pages 629-637

  Smigic, Nada ^a   Rajkovic, Andreja ^a   Antal, Eszter ^a   Medic, Helga ^b   Lipnicka, Barbara ^a   Uyttendaele, Mieke ^a   Devlieghere, Frank ^a  

^a Faculty of Bioscience Engineering   (Belgium)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Chlorine dioxide; Escherichia coli O157:H7; Lactic acid; Modified atmosphere packaging; Neutral electrolyzed oxidizing water; Sub lethal injury

Indexed keywords

CARBON DIOXIDE; CHLORINE DERIVATIVE; CHLORINE DIOXIDE; LACTIC ACID; NITROGEN; OXIDE; OXYGEN; WATER;

ARTICLE; BACTERIAL COUNT; DRUG EFFECT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; PH; SAFETY; TEMPERATURE;

CARBON DIOXIDE; CHLORINE COMPOUNDS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; NITROGEN; OXIDES; OXYGEN; TEMPERATURE; WATER;

ESCHERICHIA COLI;

EID: 67349237217     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.04.010     Document Type: Article

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