Destruction of Escherichia coli O157:H7 and Salmonella typhimurium in Lebanon bologna by interaction of fermentation pH, heating temperature, and time

Fermented meats have caused food-borne illness due to enterohemorrhagic Escherichia coli. Consumption of Lebanon bologna was epidemiologically associated with a recent outbreak of salmonellosis. The present study was conducted to determine the effects of pH (after the fermentation step), final heati...

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Veröffentlicht in:	Journal of food protection 1998-02, Vol.61 (2), p.152-157
Hauptverfasser:	Ellajosyula, K.R. (The Pennsylvania State University, University Park, PA.), Doores, S, Mills, E.W, Wilson, R.A, Anantheswaran, R.C, Knabel, S.J
Format:	Artikel
Sprache:	eng
Schlagworte:	ALIMENT FERMENTE ALIMENTOS FERMENTADOS Biological and medical sciences BIOLOGICAL CONTAMINATION CARNE Colony Count, Microbial CONTAMINACION BIOLOGICA CONTAMINATION BIOLOGIQUE ENFERMEDADES TRANSM POR ALIMENTOS ESCHERICHIA COLI Escherichia coli O157 Escherichia coli O157 - genetics Escherichia coli O157 - pathogenicity Fermentation FERMENTED FOODS Food industries FOOD SAFETY Food-Processing Industry Food-Processing Industry - methods Food-Processing Industry - standards FOODBORNE DISEASES foodborne illness Fundamental and applied biological sciences. Psychology genetics Hot Temperature Hydrogen-Ion Concentration INNOCUITE DES PRODUITS ALIMENTAIRES INOCUIDAD ALIMENTARIA LUNCHEON MEATS MALADIE TRANSMISSIBLE PAR ALIMENT MEAT Meat and meat product industries Meat Products Meat Products - microbiology methods MICROBIAL CONTAMINATION microbiology pathogenicity Regression Analysis SALMONELLA TYPHIMURIUM Salmonella typhimurium - pathogenicity Time Factors VIANDE
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