Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni-Reference-Cited by-同舟云学术

Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni

Published:2000-04 Issue:4 Volume:66 Page:1726-1729
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

R. Riordan Denise C.¹,Duffy Geraldine¹,Sheridan James J.¹,Whiting Richard C.²,Blair Ian S.³,McDowell David A.³

Affiliation:

1. The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin 15, Ireland1;

2. Eastern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Wyndmoor, Pennsylvania 190382; and

3. University of Ulster, Jordanstown, Newtownabbey, County Antrim, BT37 0QB Northern Ireland3

Abstract

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.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.66.4.1726-1729.2000

Reference18 articles.

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