TY  - GEN
AU  - Riordan,D C
AU  - Duffy,G
AU  - Sheridan,J J
AU  - Whiting,R C
AU  - Blair,I S
AU  - McDowell,D A
TI  - Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni
SN  - 0099-2240
PY  - 2000///0511
KW  - Colony Count, Microbial
KW  - Escherichia coli O157
KW  - growth & development
KW  - Food Handling
KW  - Hot Temperature
KW  - Hydrogen-Ion Concentration
KW  - Meat Products
KW  - microbiology
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1128/AEM.66.4.1726-1729.2000
ER  -