Increased acid tolerance of Escherichia coli O157:H7 as affected by acid adaptation time and conditions of acid challenge

Author： Cheng H.-Y.   Yu R.-C.   Chou C.-C.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.36, Iss.1, 2003-01, pp. : 49-56

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Growth and processing conditions affecting acid tolerance inEscherichia coli O157:H7

By Cheng C.-M.   Kaspar C.W.  

Food Microbiology, Vol. 15, Iss. 2, 1998-04 ,pp. : 157-166

Elsevier

Access to resources Recommend Favorite

Effect of pH-dependent, stationary phase acid resistance on the thermal tolerance of Escherichia coli O157:H7

By Buchanan R.L.   Edelson S.G.  

Food Microbiology, Vol. 16, Iss. 5, 1999-10 ,pp. : 447-458

Elsevier

Access to resources Recommend Favorite

Influence of acidulant identity on the effects of pH and acid resistance on the radiation resistance of Escherichia coli O157:H7

By Buchanan R.L.   Edelson-Mammel S.G.   Boyd G.   Marmer B.S.  

Food Microbiology, Vol. 21, Iss. 1, 2004-02 ,pp. : 51-57

Elsevier

Access to resources Recommend Favorite

Factors affecting the extreme acid resistance of Escherichia coli O157:H7

By Diez-Gonzalez F.   Russell J.B.  

Food Microbiology, Vol. 16, Iss. 4, 1999-08 ,pp. : 367-374

Elsevier

Access to resources Recommend Favorite

Inhibitory effects of sucrose fatty acid esters, alone and in combination with ethylenediaminetetraacetic acid and other organic acids, on viability of Escherichia coli O157:H7

By Hathcox A.K.   Beuchat L.R.  

Food Microbiology, Vol. 13, Iss. 3, 1996-03 ,pp. : 213-225

Academic Press

Access to resources Recommend Favorite