Short communication: Heat resistance of Escherichia coli strains in raw milk at different subpasteurization conditions

Journal of Dairy Science

Volumn 96, Issue 6, 2013, Pages 3543-3546

  Peng, S ^a,b   Hummerjohann, J ^b   Stephan, R ^a   Hammer, P ^c  

^a UNIVERSITY OF ZURICH   (Switzerland)

^b AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Escherichia coli; Heat treatment; Subpasteurization; Thermization

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL LOAD; CHEESE; CLASSIFICATION; COMPARATIVE STUDY; ESCHERICHIA COLI; FOOD HANDLING; HEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; MILK; PASTEURIZATION; PHYSIOLOGY; SPECIES DIFFERENCE;

ANIMALS; BACTERIAL LOAD; CHEESE; ESCHERICHIA COLI; FOOD HANDLING; HOT TEMPERATURE; MICROBIAL VIABILITY; MILK; PASTEURIZATION; SPECIES SPECIFICITY;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 84878107539     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-6174     Document Type: Article

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