Survival of Shiga toxin-producing Escherichia coli in broth as influenced by pH, water activity and temperature-Reference-Cited by-同舟云学术

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Survival of Shiga toxin-producing Escherichia coli in broth as influenced by pH, water activity and temperature

Published:2015-01-26 Issue:4 Volume:60 Page:341-346
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Balamurugan S.¹,Ahmed R.¹,Gao A.²

Affiliation:

1. Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph ON Canada

2. Laboratory Services Division; University of Guelph; Guelph ON Canada

Funder

Ontario Ministry of Agriculture, Food and Rural Affairs

Food Safety Research Program

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.12375/fullpdf

Reference20 articles.

1. The Non-O157 Shiga-toxigenic (Verocytotoxigenic) Escherichia coli; under-rated pathogens;Bettelheim;Crit Rev Microbiol,2007

2. Expansion of response surface models for the growth of Escherichia coli O157:H7 to include sodium nitrite as a variable;Buchanan;Int J Food Microbiol,1994

3. Effect of water activity and humectant identity on the growth kinetics of Escherichia coli O157:H7;Buchanan;Food Microbiol,1997

4. The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157:H7;Buchanan;Food Microbiol,1992

5. Response surface models for the growth kinetics of Escherichia coli O157:H7;Buchanan;Food Microbiol,1993

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