GROWTH OF ESCHERICHIA COLI O157:H7 IN THE PRESENCE OF PSEUDOMONAS FLUORESCENS IN SKIMMED MILK AT 7 OR 25C
Author:
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.1997.tb00168.x/fullpdf
Reference39 articles.
1. Survival and growth of Escherichia coli O157:H7 on salad vegetables
2. Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature
3. Behavior of Hemorrhagic Escherichia coli O157:H7 During the Manufacture of Cottage Cheese
4. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider
5. Ineffectiveness of Hot Acid Sprays to Decontaminate Escherichia coli O157:H7 on Beef
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2. Growth and Survival of Escherichia coli O157:H7 in Different Types of Milk Stored at 4 oC or 20 oC;Journal of Food Science;2003-10
3. Role of Glucose in Enhancing the Temperature-Dependent Growth Inhibition of Escherichia coli O157:H7 ATCC 43895 by a Pseudomonas sp;Applied and Environmental Microbiology;2002-05
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5. Microbial competition: effect of Pseudomonas fluorescens on the growth of Listeria monocytogenes;Food Microbiology;1999-10
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