Evaluation of NaCl, pH, and lactic acid on the growth of Shiga toxin-producing Escherichia coli in a liquid Cheddar cheese extract-Reference-Cited by-同舟云学术

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Evaluation of NaCl, pH, and lactic acid on the growth of Shiga toxin-producing Escherichia coli in a liquid Cheddar cheese extract

Published:2014-11 Issue:11 Volume:97 Page:6671-6679
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Oh Jee-Hwan,Vinay-Lara Elena,McMinn Russell,Glass Kathleen A.,Johnson Mark E.,Steele James L.

Funder

Dairy Management Inc.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference34 articles.

1. Cheese-associated outbreaks of human illness in the United States, 1973 to 1992: sanitary manufacturing practices protect consumers;Altekruse;J. Food Prot.,1998

2. Regulation of cytoplasmic pH in bacteria;Booth;Microbiol. Rev.,1985

3. Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: A biochemical approach;Budinich;J. Dairy Sci.,2011

4. External concentration of organic acid anions and pH: Key independent variables for studying how organic acids inhibit growth of bacteria in mildly acidic foods;Carpenter;J. Food Sci.,2009

5. Outbreak of Escherichia coli O157:H7 infection associated with eating fresh cheese curds-Wisconsin, June 1998;MMWR Morb. Mortal. Wkly. Rep.,2000

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