Modeling of Combined Processing Steps for Reducing Escherichia coli O157:H7 Populations in Apple Cider

Probabilistic models were used as a systematic approach to describe the response of Escherichia coli O157:H7 populations to combinations of commonly used preservation methods in unpasteurized apple cider. Using a complete factorial experimental design, the effect of pH (3.1 to 4.3), storage temperat...

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Autors principals: Uljas, Heidi E., Schaffner, Donald W., Duffy, Siobain, Zhao, Lihui, Ingham, Steven C.
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2001
Matèries:
Food Microbiology
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC92532/
https://ncbi.nlm.nih.gov/pubmed/11133437
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.67.1.133-141.2001
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