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

Riordan, D C

Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni. [electronic resource] - Applied and environmental microbiology Apr 2000 - 1726-9 p. digital

Publication Type: Journal Article

0099-2240

10.1128/AEM.66.4.1726-1729.2000 doi


Colony Count, Microbial
Escherichia coli O157--growth & development
Food Handling
Hot Temperature
Hydrogen-Ion Concentration
Meat Products--microbiology