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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Vydáno v:	Appl Environ Microbiol
Hlavní autoři:	Uljas, Heidi E., Schaffner, Donald W., Duffy, Siobain, Zhao, Lihui, Ingham, Steven C.
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 2001
Témata:	Food Microbiology
On-line přístup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC92532/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11133437/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.67.1.133-141.2001
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