Fate of Escherichia coli O157:H7 in ground beef following high-pressure processing and freezing

Journal of Applied Microbiology

Volumn 108, Issue 4, 2010, Pages 1352-1360

  Black, E P ^a   Hirneisen, K A ^a   Hoover, D G ^a   Kniel, K E ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

Escherichia coli O157:H7; Freezing; Ground beef; High pressure; Sublethal injury; Verotoxin

Indexed keywords

ACCIDENT PREVENTION; BEEF; FREEZING; SALTS; THAWING;

E.COLI O157:H7; ESCHERICHIA COLI O157:H7; FREEZING; FROZEN STORAGE; GROUND BEEF; HIGH PRESSURE; HIGH-PRESSURE PROCESSING; POST PROCESS; SUBLETHAL INJURY; VEROTOXIN;

ESCHERICHIA COLI;

BILE SALT; VEROTOXIN;

COLIFORM BACTERIUM; FREEZING; INJURY; PATHOGEN; PRESSURE EFFECT; SURVIVAL; TOXIN;

ARTICLE; BACTERIAL SURVIVAL; BEEF; COLONY FORMING UNIT; CONTROLLED STUDY; COOKING; ENVIRONMENTAL TEMPERATURE; ESCHERICHIA COLI; FREEZING; FROZEN SECTION; HYPERBARISM; INOCULATION; MEAT INDUSTRY; NONHUMAN; PATHOGENESIS; PH; PHYSIOLOGY; PROCESS CONTROL; REDUCTION; SENSITIZATION; STORAGE; VACUUM;

ESCHERICHIA COLI;

EID: 77949410302     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04532.x     Document Type: Article

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