Effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef
Food Res Int
.
2015 Dec:78:482.
doi: 10.1016/j.foodres.2015.09.036.
Epub 2015 Oct 24.
Authors
Vijay K Juneja
1
,
Vasco Cadavez
2
,
Ursula Gonzales-Barron
2
,
Sudarsan Mukhopadhyay
1
Affiliations
1
U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA.
2
CIMO Mountain Research Centre, School of Agriculture, Polytechnic Institute of Braganza, Portugal.
PMID:
28433316
DOI:
10.1016/j.foodres.2015.09.036
No abstract available
Publication types
Letter