Inactivation of Escherichia coli O157:H7 during storage or drying of apple slices pretreated with acidic solutions
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference30 articles.
1. Effect of marinade and drying temperatures on inactivation of Escherichia coli O157:H7 on inoculated home dried beef jerky;Albright;J. Food Safety,2002
2. Efficacy of washing with a commercial flatbed brush washer, using conventional and experimental washing agents in reducing populations of Escherichia coli on artificially inoculated apples;Annous;J. Food Prot.,2001
3. Starvation- and stationary-phase induced acid tolerance in Escherichia coli O157:H7;Arnold;Appl. Environ. Microbiol.,1995
4. Differentiation of viable and dead Escherichia coli O157:H7 cells on and in apple structures and tissues following chlorine treatment;Burnett;J. Food Prot.,2002
5. Ascorbic acid enhances destruction of Escherichia coli O157:H7 during home-type drying of apple slices;Burnham;J. Food Prot.,2001
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