Impact of Inoculum Preparation and Storage Conditions on the Response of Escherichia coli O157:H7 Populations to Undercooking and Simulated Exposure to Gastric Fluid

This study evaluated the impact of inoculum preparation and storage conditions on the response of Escherichia coli O157:H7 exposed to consumer-induced stresses simulating undercooking and digestion. Lean beef tissue samples were inoculated with E. coli O157:H7 cultures prepared in tryptic soy broth...

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Main Authors: Stopforth, Jarret D., Skandamis, Panagiotis N., Ashton, Laura V., Geornaras, Ifigenia, Kendall, Patricia A., Belk, Keith E., Scanga, John A., Smith, Gary C., Sofos, John N.
Format: Artigo
Jezik:Inglês
Izdano: American Society for Microbiology 2006
Teme:
Food Microbiology
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC1352235/
https://ncbi.nlm.nih.gov/pubmed/16391106
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.72.1.672-679.2006
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