Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature.

A study was undertaken to determine the fate of Escherichia coli O157:H7 in ground, roasted beef as influenced by the combined effects of pH, acidulants, temperature, and time. There was essentially no change in the viable population of E. coli O157:H7 when beef salads (pH 5.40 to 6.07) containing u...

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Publié dans:	Appl Environ Microbiol
Auteurs principaux:	Abdul-Raouf, U M, Beuchat, L R, Ammar, M S
Format:	Artigo
Langue:	Inglês
Publié:	American Society for Microbiology (ASM) 1993
Sujets:	Research Article
Accès en ligne:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC182292/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/8368828/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.59.8.2364-2368.1993
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