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

Ellajosyula, K R; Doores, S; Mills, E W; Wilson, R A; Anantheswaran, R C; Knabel, S J

Ellajosyula, K R; Doores, S; Mills, E W; Wilson, R A; Anantheswaran, R C; Knabel, S J.

Affiliation

Ellajosyula KR; Department of Food Science, Pennsylvania State University, University Park, Pennsylvania 16802, USA.

J Food Prot ; 61(2): 152-7, 1998 Feb.

Article in En | MEDLINE | ID: mdl-9708272

Subject(s)

Escherichia coli O157/pathogenicity; Food-Processing Industry/standards; Meat Products/microbiology; Salmonella typhimurium/pathogenicity; Colony Count, Microbial; Escherichia coli O157/genetics; Fermentation; Food-Processing Industry/methods; Hot Temperature; Hydrogen-Ion Concentration; Regression Analysis; Time Factors

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Collection: 01-internacional Database: MEDLINE Main subject: Salmonella typhimurium / Escherichia coli O157 / Food-Processing Industry / Meat Products Type of study: Diagnostic_studies / Prognostic_studies Language: En Journal: J Food Prot Year: 1998 Document type: Article Affiliation country: United States

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