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Survival of Escherichia coli O157:H7 in potato starch as affected by water activity, pH and temperature.

Author(s) : PARK C. M., BEUCHAT L. R.

Type of article: Article

Summary

Survival was enhanced as the water activity decreased. The rate of death was higher as the storage temperature increased. Survival did not appear to be affected by pH. Since the composition of foods greatly affects the viability of E. coli O157:H7 at reduced water activity, development of models to predict patterns of inactivation in a given food should be carried out using data generated from that food or one with very similar composition, water activity and pH.

Details

  • Original title: Survival of Escherichia coli O157:H7 in potato starch as affected by water activity, pH and temperature.
  • Record ID : 2002-1987
  • Languages: English
  • Source: Lett. appl. Microbiol. - vol. 31 - n. 5
  • Publication date: 2000/11
  • Document available for consultation in the library of the IIR headquarters only.

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