Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery

Applied and Environmental Microbiology

Volumn 62, Issue 8, 1996, Pages 2735-2740

  Rocelle, M ^a   Clavero, S ^a   Beuchat, Larry R ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIUM ISOLATION; CELL SURVIVAL; CELL VIABILITY; COLONY FORMING UNIT; CULTURE MEDIUM; ESCHERICHIA COLI; FOOD CONTAMINATION; HEAT STRESS; NONHUMAN; PH; POPULATION DENSITY; TEMPERATURE;

EID: 9344225156     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.62.8.2735-2740.1996     Document Type: Article

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