Related content

Inactivation of Escherichia coli O157:H7 in Orange Juice Using a Combination of High Pressure and Mild Heat

By Linton M.   McClements J. M. J.   Patterson M. F.  

Journal of Food Protection, Vol. 62, Iss. 3, 1999-03 ,pp. : 277-279

International Association for Food Protection

Access to resources Recommend Favorite

Prior Storage Conditions Influence the Destruction of Escherichia coli O157:H7 during Heating of Apple Cider and Juice

By Ingham Steven C.   Uljas Heidi E.  

Journal of Food Protection, Vol. 61, Iss. 4, 1998-04 ,pp. : 390-394

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice as Affected by Ozone and Treatment Temperature

By Williams Robert C.   Sumner Susan S.   Golden Anddavid A.  

Journal of Food Protection, Vol. 67, Iss. 11, 2004-11 ,pp. : 2381-2386

International Association for Food Protection

Access to resources Recommend Favorite

Effect of pH on Survival, Thermotolerance, and Verotoxin Production of Escherichia coli O157:H7 during Simulated Fermentation and Storage

By Duffy G.   Riordan D. C. R.   Sheridan J. J.   Call J. E.   Whiting R. C.   Blair I. S.   McDowell D. A.  

Journal of Food Protection, Vol. 63, Iss. 1, 2000-01 ,pp. : 12-18

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Acid-Adapted and Nonadapted Escherichia coli O157:H7 during Drying and Storage of Beef Jerky Treated with Different Marinades

By Calicioglu Mehmet   Sofos John N.   Samelis John   Kendall Patricia A.   Smith Gary C.  

Journal of Food Protection, Vol. 65, Iss. 9, 2002-09 ,pp. : 1394-1405

International Association for Food Protection

Access to resources Recommend Favorite