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Volumn 30, Issue 4, 2000, Pages 183-186

Controlling E. coli O157

Author keywords

CCFRA; E. coli; Food; Food poisoning; Principal Research Officer

Indexed keywords


EID: 84986098711     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650010330216     Document Type: Review
Times cited : (26)

References (12)
  • 1
    • 2342483925 scopus 로고    scopus 로고
    • Harmonisation of safety criteria for minimally processed foods
    • Inventory Report FAIR Concerted Action FAIR CT96-1020.
    • Anonymous (1997), “Harmonisation of safety criteria for minimally processed foods”, Inventory Report FAIR Concerted Action FAIR CT96-1020.
    • (1997)
  • 4
    • 77955934583 scopus 로고    scopus 로고
    • Investigation into the acid tolerance of Escherichia coli O157
    • CCFRA R&D Report No. 92, CCFRA, Chipping Campden.
    • Gonzalez, M.I., Bowen, J. and Betts, G. (1999), “Investigation into the acid tolerance of Escherichia coli O157”, CCFRA R&D Report No. 92, CCFRA, Chipping Campden.
    • (1999)
    • Gonzalez, M.I.1    Bowen, J.2    Betts, G.3
  • 5
    • 0028848438 scopus 로고
    • Death of enterohaemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature
    • Hathcox, A.U., Beuchat, L.R. and Doyle, M.P. (1995), “Death of enterohaemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature”, Applied and Environmental Microbiology, Vol. 61, pp. 4172-7.
    • (1995) Applied and Environmental Microbiology , vol.61 , pp. 4172-4177
    • Hathcox, A.U.1    Beuchat, L.R.2    Doyle, M.P.3
  • 7
    • 0033200021 scopus 로고    scopus 로고
    • Survival of Escherichia coli O157:H7 during storage in pressure-treated orange juice
    • Linton, M., McClements, J.M.J. and Patterson, M.F. (1999), “Survival of Escherichia coli O157:H7 during storage in pressure-treated orange juice”, Journal of Food Protection, Vol. 62 No. 9, pp. 1038-40.
    • (1999) Journal of Food Protection , vol.62 , Issue.9 , pp. 1038-1040
    • Linton, M.1    McClements, J.M.J.2    Patterson, M.F.3
  • 8
    • 0029174171 scopus 로고
    • Use of Nisaplin to inhibit spoilage bacteria in buttermilk ranch dressing
    • Muriana, P.M. and Kanach, L. (1995), “Use of Nisaplin to inhibit spoilage bacteria in buttermilk ranch dressing”, Journal of Food Protection, Vol. 58 No. 10, pp. 1109-13.
    • (1995) Journal of Food Protection , vol.58 , Issue.10 , pp. 1109-1113
    • Muriana, P.M.1    Kanach, L.2
  • 10
    • 0032856315 scopus 로고    scopus 로고
    • Effectiveness of sanitising agents in inactivating Escherichia coli in Golden Delicious apples
    • Sapers, G.M., Miller, R.L. and Mattrazzo, A.M. (1999), “Effectiveness of sanitising agents in inactivating Escherichia coli in Golden Delicious apples”, Journal of Food Science, Vol. 64 No. 4, pp. 734-7.
    • (1999) Journal of Food Science , vol.64 , Issue.4 , pp. 734-737
    • Sapers, G.M.1    Miller, R.L.2    Mattrazzo, A.M.3
  • 11
    • 0033392268 scopus 로고    scopus 로고
    • A comparison of the bactericidal efficacy of 18 disinfectants used in the food industry against E. coli O157:H7 and Pseudomonas aeruginosa at 10°C and 20°C
    • Taylor, J.H., Rogers, S.J. and Holah, J.T. (1999), “A comparison of the bactericidal efficacy of 18 disinfectants used in the food industry against E. coli O157:H7 and Pseudomonas aeruginosa at 10°C and 20°C”, Journal of Applied Microbiology, Vol. 87 No. 5, pp. 750-6.
    • (1999) Journal of Applied Microbiology , vol.87 , Issue.5 , pp. 750-756
    • Taylor, J.H.1    Rogers, S.J.2    Holah, J.T.3
  • 12
    • 0028011597 scopus 로고
    • Fate of enterohemorrhagic Escherichia coli O157:H7 in commercial mayonnaise
    • Zhao, T. and Doyle, P.M. (1994), “Fate of enterohemorrhagic Escherichia coli O157:H7 in commercial mayonnaise”, Journal of Food Protection, Vol. 57 No. 9, pp. 780-3.
    • (1994) Journal of Food Protection , vol.57 , Issue.9 , pp. 780-783
    • Zhao, T.1    Doyle, P.M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.