Influence of prior pH and thermal stresses on thermal tolerance of foodborne pathogens
Author:
Affiliation:
1. Agricultural Research Station Virginia State University Petersburg Virginia
2. Department of Biology Virginia State University Petersburg Virginia
3. Department of Family and Consumer Sciences Virginia State University Petersburg Virginia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1034
Reference68 articles.
1. Albrecht J.(2017).Pathogenic organisms. Retrieved fromhttp://food.unl.edu/pathogenic-organisms. Accessed 3 August 2017.
2. Targeted microarray analysis of stationary phase Escherichia coli O157:H7 subjected to disparate nutrient conditions
3. Thermal resistance ofSalmonella enterica, Escherichia coliandStaphylococcus aureusisolated from vegetable feed ingredients
4. Starvation‐ and stationary‐phase‐induced acid tolerance in Escherichia coli O157:H7;Arnold K. W.;Applied and Environment Microbiology,1995
5. A model describing the effect of temperature history on lag time for Listeria monocytogenes
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