Time to growth and inactivation of three STEC outbreak strains under conditions relevant for fermented sausages

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 49-56

  Lindqvist, Roland ^a,b   Lindblad, Mats ^a  

^a NATIONAL FOOD ADMINISTRATION   (Sweden)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Fermented food; Growth no growth; Lactic acid; Predictive microbiology; Survival analysis; VTEC

Indexed keywords

LACTIC ACID; WATER;

ACID TOLERANCE; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL SURVIVAL; CONTROLLED STUDY; ENVIRONMENTAL PARAMETERS; ESCHERICHIA COLI O157; FERMENTED PRODUCT; INTRASPECIFIC VARIATION; MEAT; NONHUMAN; PH; RESPONSE VARIABLE; SHIGA TOXIN PRODUCING ESCHERICHIA COLI; STRESS; TIME; TIME TO GROWTH;

FERMENTATION; FOOD MICROBIOLOGY; LACTIC ACID; MEAT PRODUCTS; MODELS, BIOLOGICAL; SHIGA-TOXIGENIC ESCHERICHIA COLI; TIME FACTORS;

ESCHERICHIA COLI;

EID: 79951552051     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.11.027     Document Type: Article

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