Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni

The thermotolerance of E. coli O157:H7 cells (strain 380-94) heated in pepperoni is reported. Information on the pattern of thermal inactivation of E. coli O157:H7 in pepperoni was applied in the development of heating processes designed to reduce E. coli O157:H7 numbers therein by 5 log(10) units.

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Библиографические подробности
Главные авторы: R. Riordan, Denise C., Duffy, Geraldine, Sheridan, James J., Whiting, Richard C., Blair, Ian S., McDowell, David A.
Формат: Artigo
Язык:Inglês
Опубликовано: American Society for Microbiology 2000
Предметы:
Food Microbiology
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC92051/
https://ncbi.nlm.nih.gov/pubmed/10742270
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