The effect of habituation at reduced water activity (a(w)) on heat tolerance of Salmonella spp. was investigated. Stationary-phase cells were exposed to a(w) 0.95 in broths containing glucose-fructose
Escherichia coli O157: H7 is one of the most notorious foodborne pathogens which is known to cause gastroenteric infections with a low infectious dose. It has been reported that a series of food proce
