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

Authors
Riordan, DCR Duffy, G Sheridan, JJ Whiting, RC Blair, IS McDowell, DA
Citation
Dcr. Riordan et al., Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157 : H7 in pepperoni, APPL ENVIR, 66(4), 2000, pp. 1726-1729
Citations number
18
Categorie Soggetti
Biology,Microbiology
Journal title
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
ISSN journal
00992240 → ACNP
Volume
66
Issue
4
Year of publication
2000
Pages
1726 - 1729
Database
ISI
SICI code
0099-2240(200004)66:4<1726:EOAAPP>2.0.ZU;2-H
Abstract
The thermotolerance of E. call O157:H7 cells (strain 380-94) heated in pepp eroni is reported. Information on the pattern of thermal inactivation of E. call O157:H7 in pepperoni was applied in the development of heating proces ses designed to reduce E. coli O157:H7 numbers therein by 5 log(10) units.