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Inhibitory effects of sucrose fatty acid esters, alone and in combination with ethylenediaminetetraacetic (EDTA) acid and other organic acids, on viability of Escherichia coli O157:H7.

Author(s) : HATHCOX A. K., BEUCHAT L. R.

Type of article: Article

Summary

Determination of the effects of saccharose monolaurate, alone or mixted with EDTA and acetic, lactic and citric acids, on the growth and survival of E. coli in a culture medium. Evaluation of the thermoresistance of this bacterium in the presence of saccharose monolaurate and EDTA. Effects of saccharose monolaurate, laurate, stearate and oleate on the development of E. coli in beef stored at 4 and 15 deg C.

Details

  • Original title: Inhibitory effects of sucrose fatty acid esters, alone and in combination with ethylenediaminetetraacetic (EDTA) acid and other organic acids, on viability of Escherichia coli O157:H7.
  • Record ID : 1997-2886
  • Languages: English
  • Source: Food Microbiol. - vol. 13 - n. 3
  • Publication date: 1996

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