Fate of Escherichia coli O157:H7 as affected by pH or sodium chloride and in fermented, dry sausage.

The influence of pH adjusted with lactic acid or HCl or sodium chloride concentration on survival or growth of Escherichia coli O157:H7 in Trypticase soy broth (TSB) was determined. Studies also determined the fate of E. coli O157:H7 during the production and storage of fermented, dry sausage. The o...

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Bibliographic Details
Main Authors: Glass, K A, Loeffelholz, J M, Ford, J P, Doyle, M P
Format: Artigo
Language:Inglês
Published: 1992
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Research Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC195814/
https://ncbi.nlm.nih.gov/pubmed/1514799
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