Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni.

Abstract:

:The thermotolerance of E. coli O157:H7 cells (strain 380-94) heated in pepperoni is reported. Information on the pattern of thermal inactivation of E. coli O157:H7 in pepperoni was applied in the development of heating processes designed to reduce E. coli O157:H7 numbers therein by 5 log(10) units.

journal_name

Appl Environ Microbiol

authors

Riordan DC,Duffy G,Sheridan JJ,Whiting RC,Blair IS,McDowell DA

doi

10.1128/aem.66.4.1726-1729.2000

keywords:

subject

Has Abstract

pub_date

2000-04-01 00:00:00

pages

1726-9

issue

4

eissn

0099-2240

issn

1098-5336

journal_volume

66

pub_type

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