Antagonistic effect of acetic acid and salt for inactivating Escherichia coli O157:H7 in cucumber puree

Journal of Applied Microbiology

Volumn 108, Issue 4, 2010, Pages 1361-1368

  Lee, S Y ^a   Rhee, M S ^b   Dougherty, R H ^c   Kang, D H ^c,d  

^a Chung Ang University   (South Korea)

^b Korea University   (South Korea)

^c WASHINGTON STATE UNIVERSITY   (United States)

^d Seoul National University   (South Korea)

Author keywords

Acetic acid; Combination treatment; Cucumber; Escherichia coli O157:H7; Salt

Indexed keywords

ACETIC ACID; ESCHERICHIA COLI; PH;

ANTAGONISTIC EFFECTS; C METHOD; COMBINATION TREATMENTS; CUCUMBER; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; RATE OF REDUCTION; REDUCTION RATE; STORAGE TEMPERATURES; STORAGE TIME;

SODIUM CHLORIDE;

ACETIC ACID; SODIUM CHLORIDE;

ACETIC ACID; ANTAGONISM; COLIFORM BACTERIUM; DICOTYLEDON; HEATING; INHIBITION; SODIUM CHLORIDE; TEMPERATURE EFFECT;

ARTICLE; BACTERIAL SURVIVAL; BACTERICIDAL ACTIVITY; CHEMICAL INTERACTION; CONTROLLED STUDY; CUCUMBER; DRUG ANTAGONISM; ESCHERICHIA COLI; NONHUMAN; REDUCTION; SAMPLE; SIMULATION; STORAGE; STORAGE TEMPERATURE;

CUCUMIS SATIVUS; ESCHERICHIA COLI;

EID: 77949341591     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04543.x     Document Type: Article

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