Postprocessing in vitro digestion challenge to evaluate survival of Escherichia coli O157:H7 in fermented dry sausages

Applied and Environmental Microbiology

Volumn 70, Issue 11, 2004, Pages 6637-6642

  Naim, Fadia ^a   Messier, Serge ^a   Saucier, Linda ^b,c   Piette, Gabriel ^b  

^a UNIVERSITÉ DE MONTRÉAL   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c UNIVERSITÉ LAVAL   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CELL CULTURE; FERMENTATION; GASTROENTEROLOGY; PH EFFECTS;

FERMENTED DRY SAUSAGES; HUMAN GASTROINTESTINAL TRACT; PATHOGENIC CELLS;

ESCHERICHIA COLI;

SALIVA SUBSTITUTE;

MICROBIOLOGY;

ACIDIFICATION; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CONTROLLED STUDY; DIGESTION; ESCHERICHIA COLI O157; FERMENTED PRODUCT; FOOD INTAKE; FOOD PROCESSING; IN VITRO STUDY; MEAT; NONHUMAN; PANCREAS JUICE; PH; STOMACH EMPTYING; STOMACH JUICE;

ANIMALS; COLONY COUNT, MICROBIAL; DIGESTION; ESCHERICHIA COLI O157; GASTRIC JUICE; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; SALIVA;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; NEGIBACTERIA;

EID: 8744224502     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.70.11.6637-6642.2004     Document Type: Article

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