Modelling of Escherichia coli O157:H7 growth at various storage temperatures on beef treated with electrolyzed oxidizing water

Journal of Food Engineering

Volumn 97, Issue 4, 2010, Pages 497-503

  Ding, Tian ^a   Rahman, S M E ^a   Purev, U ^a   Oh, Deog Hwan ^a  

^a Kangwon National University   (South Korea)

Author keywords

Acidic electrolyzed oxidizing water; Baranyi model; Beef; Escherichia coli O157:H7; Slightly acidic electrolyzed oxidizing water; Validation

Indexed keywords

DEVELOPED MODEL; E.COLI O157:H7; ELECTROLYZED OXIDIZING WATER; ESCHERICHIA COLI O157:H7; GROWTH PARAMETERS; LAG-TIME; RISING TEMPERATURES; SPECIFIC GROWTH RATE; STORAGE TEMPERATURES;

ESCHERICHIA COLI; GROWTH KINETICS; MEATS;

WATER TREATMENT;

ESCHERICHIA COLI;

EID: 73249138917     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.11.007     Document Type: Article

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