Effect of suspension media on nonthermal inactivation ofEscherichia coli
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2006.01993.x/fullpdf
Reference18 articles.
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3. Influence of acidulant identity on the effects of pH and acid resistance on the radiation resistance of Escherichia coli O157:H7;Buchanan;Food Microbiol,2004
4. Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus durans;Carvalho;J Appl Microbiol,2003
5. Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery;Clavero;Appl Environ Microbiol,1996
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1. Consecutive Outbreaks of EnterotoxigenicEscherichia coliO6 in Schools in South Korea Caused by Contamination of Fermented Vegetable Kimchi;Foodborne Pathogens and Disease;2016-10
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3. Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions;International Journal of Food Microbiology;2012-04
4. Time to growth and inactivation of three STEC outbreak strains under conditions relevant for fermented sausages;International Journal of Food Microbiology;2011-01-31
5. Influence of the suspension media on the thermal treatment of mesophilic lactococcal bacteriophages;International Dairy Journal;2010-06
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