Heat resistance kinetics variation among various isolates of Escherichia coli

This paper reports an investigation of serotype-specific differences in heat resistance kinetics of clinical and food isolates of Escherichia coli. Heat resistance kinetics for 5 serotypes of E. coli at 60 °C were estimated in beef gravy using a submerged coil heating apparatus. The observed surviva...

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Veröffentlicht in:	Innovative food science & emerging technologies 2005-06, Vol.6 (2), p.155-161
Hauptverfasser:	Juneja, Vijay K., Marks, Harry M.
Format:	Artikel
Sprache:	eng
Schlagworte:	bacterial contamination beef Escherichia coli food contamination food pathogens gravy heat inactivation heat tolerance inactivation temperature kinetics Nonlinear mixed effects nonlinear models pathogen survival serotypes statistical analysis Survival curves Variance components
Online-Zugang:	Volltext
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