Caricamento...
Sensitivity of Escherichia albertii, a Potential Food-Borne Pathogen, to Food Preservation Treatments
Escherichia albertii is a potential food-borne pathogen because of its documented ability to cause diarrheal disease by producing attachment and effacement lesions. Its tolerances to heat (56°C), acid (pH 3.0), and pressure (500 MPa [5 min]) were evaluated and found to be significantly less than tho...
Salvato in:
| Autori principali: | , , , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology
2007
|
| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1932773/ https://ncbi.nlm.nih.gov/pubmed/17468283 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.03001-06 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|