Effects of Acid Adaptation, Product pH, and Heating on Survival of Escherichia coli O157:H7 in Pepperoni
收藏PubMed Central2026-05-16 收录
下载链接：
https://pmc.ncbi.nlm.nih.gov/articles/PMC92051/
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资源简介：
The thermotolerance of E. coli O157:H7 cells (strain 380-94) heated in pepperoni is reported. Information on the pattern of thermal inactivation of E. coli O157:H7 in pepperoni was applied in the development of heating processes designed to reduce E. coli O157:H7 numbers therein by 5 log(10) units.
提供机构：
American Society for Microbiology (ASM)
