Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: Effect of organic acids and pH

Journal of Food Protection

Volumn 77, Issue 4, 2014, Pages 567-573

  Usaga, Jessie ^a   Worobo, Randy W ^a   Padilla Zakour, Olga I ^a  

^a New York State Agricultural Experiment Station   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACID;

ADAPTATION; BACTERIAL COUNT; BEVERAGE; CARROT; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD SAFETY; HEAT; MALUS; MICROBIOLOGY; PH; PHYSIOLOGY;

ACIDS; ADAPTATION, PHYSIOLOGICAL; BEVERAGES; COLONY COUNT, MICROBIAL; DAUCUS CAROTA; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD SAFETY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MALUS;

EID: 84898715227     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-371     Document Type: Article

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