Survival of escherichia coli o157:h7 and campylobacter jejuni in bottled purified drinking water under different storage conditions

Journal of Food Protection

Volumn 74, Issue 2, 2011, Pages 254-260

  Al Qadiri, Hamzah M ^a   Lu, Xiaonan ^b   Al Alami, Nivin I ^c   Rasco, Barbara A ^b  

^a Faculty of Agriculture   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c UNIVERSITY OF JORDAN   (Jordan)

Author keywords

[No Author keywords available]

Indexed keywords

FRESH WATER;

ARTICLE; BACTERIAL COUNT; CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI O157; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; TEMPERATURE; TIME;

CAMPYLOBACTER JEJUNI; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD PRESERVATION; FRESH WATER; HUMANS; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI;

EID: 79951630901     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-368     Document Type: Article

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