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.
The survival of unheated and heat-stressed (52 degrees C, 30 min) cells of Escherichia coli O157:H7 inoculated into tryptic soy broth (TSB) adjusted to various pHs (6.0, 5.4, and 4.8) with lactic acid and various water activities (a(w)s) (0.99, 0.95, and 0.90) with NaCl and incubated at 5, 20, 30, a...
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| 發表在: | Appl Environ Microbiol |
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| Principais autores: | , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
American Society for Microbiology (ASM)
1996
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC168058/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/8702265/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.62.8.2735-2740.1996 |
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