Variation among Escherichia coli O157:H7 strains relative to their growth, survival, thermal inactivation, and toxin production in broth

To estimate the potential outcomes of food processing on the fate of foodborne pathogens, variations in microbial parameters such as growth rate, survival time, thermal inactivation time, and toxin production must be known. Previous microbial studies using single strains or cocktails provide error e...

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Veröffentlicht in:	International journal of food microbiology 2002-05, Vol.75 (1), p.127-133
Hauptverfasser:	Whiting, R.C, Golden, M.H
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacterial Toxins - metabolism Biological and medical sciences Colony Count, Microbial Distributions Escherichia coli Escherichia coli O157 - growth & development Escherichia coli O157 - metabolism Food Handling - methods Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Hot Temperature Microbial pathogens Modeling Models, Biological Risk assessments
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