Thermal resistance parameters for shiga toxin - Producing Escherichia coli in apple juice

Journal of Food Protection

Volumn 74, Issue 8, 2011, Pages 1231-1237

  Enache, Elena ^a   Mathusa, Emily C ^a   Elliott, Philip H ^a   Glenn Black, D ^a   Chen, Yuhuan ^a,c   Scott, Virginia N ^a,c   Schaffner, Donald W ^b  

^a Grocery Manufacturers Association   (United States)

^b RUTGERS UNIVERSITY   (United States)

^c CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SHIGA TOXIN;

APPLE; ARTICLE; BEVERAGE; COMPARATIVE STUDY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; METABOLISM; MICROBIOLOGY; PRODUCT SAFETY; SEROTYPING; SHIGA TOXIN PRODUCING ESCHERICHIA COLI;

BEVERAGES; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HOT TEMPERATURE; HUMANS; MALUS; SEROTYPING; SHIGA TOXIN; SHIGA-TOXIGENIC ESCHERICHIA COLI;

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 80051589672     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-488     Document Type: Article

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