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.

Bibliografski detalji

Izdano u:	Appl Environ Microbiol
Glavni autori:	R. Riordan, Denise C., Duffy, Geraldine, Sheridan, James J., Whiting, Richard C., Blair, Ian S., McDowell, David A.
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 2000
Teme:	Food Microbiology
Online pristup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC92051/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10742270/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.4.1726-1729.2000
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