Validation of apple cider pasteurization treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes

Time and temperature pasteurization conditions common in the Wisconsin cider industry were validated using a six-strain cocktail of Escherichia coli O157:H7 and acid-adapted E. coli O157:H7 in pH- and degrees Brix-adjusted apple cider. Strains employed were linked to outbreaks (ATCC 43894 and 43895,...

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Veröffentlicht in:	Journal of food protection 2001-11, Vol.64 (11), p.1679-1689
Hauptverfasser:	Mak, P P, Ingham, B H, Ingham, S C
Format:	Artikel
Sprache:	eng
Schlagworte:	Adaptation, Physiological Beverages Colony Count, Microbial Escherichia coli O157 - growth & development Food Handling - methods Food Microbiology Hot Temperature Hydrogen-Ion Concentration Listeria monocytogenes - growth & development Malus - microbiology Reproducibility of Results Salmonella - growth & development Time Factors
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