Riordan, D C <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0099-2240 
<br/><br/><label>Standard No.: </label>10.1128/AEM.66.4.1726-1729.2000  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Colony Count, Microbial<br/>Escherichia coli O157--growth & development<br/>Food Handling<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Meat Products--microbiology