Influences of simultaneous physicochemical stress exposures on injury and subsequent responses of E. coli O157:H7 to resuscitative and inactivative challenges

International Journal of Food Microbiology

Volumn 139, Issue 3, 2010, Pages 182-192

  Gabriel, Alonzo A ^a,b   Nakano, Hiroyuki ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

^b UNIVERSITY OF THE PHILIPPINES   (Philippines)

Author keywords

Acid inactivation; Escherichia coli O157:H7; Heat inactivation; Physicochemical stresses; Sublethal injury

Indexed keywords

ADAPTATION; APPLE JUICE; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CELL DAMAGE; CELL LOSS; CELL VIABILITY; CHEMICAL STRESS; CONTROLLED STUDY; CROSS PROTECTION; ESCHERICHIA COLI O157; FOOD PROCESSING; FOOD SAFETY; HEAT TREATMENT; NONHUMAN; OSMOTIC PRESSURE; PH MEASUREMENT; PHYSICAL CHEMISTRY; PHYSICAL STRESS; TEMPERATURE SENSITIVITY; TEMPERATURE STRESS;

BEVERAGES; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; MALUS; MICROBIAL VIABILITY; REGRESSION ANALYSIS; STRESS, PHYSIOLOGICAL; TEMPERATURE;

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 77952240270     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.02.028     Document Type: Article

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