Sensitivity of Escherichia coli O157:H7 to Commercially Available Alkaline Cleaners and Subsequent Resistance to Heat and Sanitizers

The effects of seven commercially available alkaline cleaners used in the food processing industry, 0.025 M NaOH, and 0.025 M KOH on viability of wild-type (EDL 933) and rpoS-deficient (FRIK 816-3) strains of Escherichia coli O157:H7 in logarithmic and stationary phases of growth were determined. Ce...

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Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Sharma, Manan, Beuchat, Larry R.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 2004
Schlagworte:	Food Microbiology
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC368313/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15006806/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.70.3.1795-1803.2004
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