Abstract
Escherichia coli O157:H7 in ground beef was more sensitive to heat than salmonellae, but survived for 9 months at -20 degrees C with little change in number. The organisms grew well in Trypticase soy broth (BBL Microbiology Systems) between 30 and 42 degrees C, with 37 degrees C being optimal for growth. E. coli O157:H7 grew poorly in the temperature range (44 to 45.5 degrees C) generally used for recovery of E. coli from foods.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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