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Escherichia coli O157:H7 dans l'amidon de pomme de terre : influence de l'activité de l'eau, du pH et de la température sur la survie.

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

Auteurs : PARK C. M., BEUCHAT L. R.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Survival of Escherichia coli O157:H7 in potato starch as affected by water activity, pH and temperature.
  • Identifiant de la fiche : 2002-1987
  • Langues : Anglais
  • Source : Lett. appl. Microbiol. - vol. 31 - n. 5
  • Date d'édition : 11/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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