ShareInfluence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid, and freezing.
Author(s) : SEMANCHEK J. J., GOLDEN D. A.
Type of article: Article
Summary
The influence of growth temperature on heat-, lactic acid-, and freeze-induced inactivation and injury of Escherichia coli O157:H7 in 0.1% peptone water was investigated. Results are given.
Details
- Original title: Influence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid, and freezing.
- Record ID : 1999-0873
- Languages: English
- Source: Journal of Food Protection - vol. 61 - n. 4
- Publication date: 1998/04
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Refrigeration and perishable products: general information
- Keywords: Heat; Food; Microbiology; Ph; Escherichia; Development; Freezing
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- Source: Journal of Food Protection - vol. 62 - n. 5
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