Quantification of the relative effects of temperature, pH, and water activity on inactivation of Escherichia coli in fermented meat by meta-analysis

Applied and Environmental Microbiology

Volumn 75, Issue 22, 2009, Pages 6963-6972

  McQuestin, Olivia J ^a   Shadbolt, Craig T ^a,b   Ross, Tom ^a  

^a UNIVERSITY OF TASMANIA   (Australia)

^b New South Wales Food Authority   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; MANUFACTURE; MEATS; PH EFFECTS; TEMPERATURE;

ARRHENIUS MODELS; E.COLI INACTIVATION; MEAT PROCESSING; PRODUCT FORMULATION; PRODUCT SAFETY; RELATIVE EFFECTS; TEMPERATURE RANGE; WATER ACTIVITY;

THERMAL PROCESSING (FOODS);

WATER;

FECAL COLIFORM; FERMENTATION; FOOD PROCESSING; META-ANALYSIS; PH; QUANTITATIVE ANALYSIS; SURVIVAL; TEMPERATURE EFFECT;

ARTICLE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; CONTROLLED STUDY; ESCHERICHIA COLI; FERMENTED PRODUCT; FOOD CONTAMINATION; FOOD PROCESSING; FOOD SAFETY; MATHEMATICAL MODEL; MEAT; MEAT INDUSTRY; NONHUMAN; PH; TEMPERATURE SENSITIVITY;

ESCHERICHIA COLI;

EID: 70449396441     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00291-09     Document Type: Article

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