ShareFoodborne illness: Escherichia coli.
Author(s) : REED G. H.
Type of article: Article
Summary
The temperature growth range for the various serotypes can be from 2.5 to 4.5 deg C; the organism can survive both refrigeration and freezer temperatures. Foodborne illnesses of the four subgroups are described.
Details
- Original title: Foodborne illness: Escherichia coli.
- Record ID : 1995-2918
- Languages: English
- Source: Dairy Food environ. Sanit. - vol. 14 - n. 6
- Publication date: 1994/06
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
-
Escherichia coli (including O157:H7): an enviro...
- Author(s) : MOLENDA J. R.
- Date : 1994/12
- Languages : English
- Source: Dairy Food environ. Sanit. - vol. 14 - n. 12
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Foodborne illness in the elderly.
- Author(s) : SMITH J. L.
- Date : 1998/09
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 9
View record
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Minimum and maximum temperatures for growth and...
- Author(s) : PALUMBO S. A., CALL J. E., SCHULTZ F. J., WILLIAMS A. C.
- Date : 1995/04
- Languages : English
- Source: Journal of Food Protection - vol. 58 - n. 4
View record
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A global perspective of foodborne disease.
- Author(s) : NOTERMANS S., BORGDORFF M.
- Date : 1997/11
- Languages : English
- Source: Journal of Food Protection - vol. 60 - n. 11
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Aeromonas ed alimenti: rischi sanitari e modali...
- Author(s) : VENTURA C., CIVERA T., GRASSI M. A.
- Date : 1998/09
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 37 - n. 373
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