Survival of Escherichia coli O157:H7 in Apple Cider as Affected by Dimethyl Dicarbonate, Sodium Bisulfite, and Sodium Benzoate
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb17923.x/fullpdf
Reference21 articles.
1. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider
2. Suitability of selective plating media for recovering heat- or freeze-stressed Escherichia coli O157:H7 from tryptic soy broth and ground beef
3. 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
4. An Assessment of Escherichia coli O157:H7 Contamination Risks in Commercial Mayonnaise from Pasteurized Eggs and Environmental Sources, and Behavior in Low-pH Dressings
5. Diethyl Pyrocarbonate in Nucleic Acid Research
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