Survival of Escherichia coli O157:H7 during the manufacture of pepperoni.

Riordan, D C

Survival of Escherichia coli O157:H7 during the manufacture of pepperoni. [electronic resource] - Journal of food protection Feb 1998 - 146-51 p. digital

Publication Type: Journal Article

0362-028X

10.4315/0362-028x-61.2.146 doi


Colony Count, Microbial
Escherichia coli O157--genetics
Food Preservatives--analysis
Food-Processing Industry--standards
Hydrogen-Ion Concentration
Meat Products--microbiology
Regression Analysis
Sodium Chloride--analysis
Sodium Nitrite--analysis