Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and −20 ° C under air, vacuum and CO2-Reference-Cited by-同舟云学术

Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and −20 ° C under air, vacuum and CO2

Published:1997-06 Issue:1 Volume:37 Page:47-54
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Faith Nancy G.,Parniere Nelly,Larson Trina,Lorang Timothy D.,Luchansky John B.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference23 articles.

1. Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature;Abdul-Raouf;Appl. Environ. Microbiol.,1993

2. Starvation- and stationary-phase-induced acid tolerance in Escherichia coli O157:H7;Arnold;Appl. Environ. Microbiol.,1995

3. Three E. coli strains found in Japanese outbreak probe;Food Chem. News,1996

4. Acid tolerance of enterohemorrhagic Escherichia coli;Benjamin;Appl. Environ. Microbiol.,1995

5. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider;Besser;J. Am. Med. Assoc.,1993

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