Sensitivity of Acid-Adapted and Acid-Shocked Shigella flexneri to Reduced pH Achieved with Acetic, Lactic, and Propionic Acids

Author： Tetteh Gloria L.   Beuchat Larry R.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.64, Iss.7, 2001-07, pp. : 975-981

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

Related content

Effect of Organic Acids and Temperature on Survival of Shigella flexneri in Broth at pH 4

By Zaika Laura L.  

Journal of Food Protection, Vol. 65, Iss. 9, 2002-09 ,pp. : 1417-1421

International Association for Food Protection

Access to resources Recommend Favorite

Behavior of Acid-Adapted and Unadapted Escherichia coli O157:H7 When Exposed to Reduced pH Achieved with Various Organic Acids

By Ryu Jee-Hoon   Deng Yun   Beuchat Larry R.  

Journal of Food Protection, Vol. 62, Iss. 5, 1999-05 ,pp. : 451-455

International Association for Food Protection

Access to resources Recommend Favorite

The Effect of NaCl on Survival of Shigella flexneri in Broth as Affected by Temperature and pH

By Zaika Laura L.  

Journal of Food Protection, Vol. 65, Iss. 5, 2002-05 ,pp. : 774-779

International Association for Food Protection

Access to resources Recommend Favorite

The Effect of Temperature and Low pH on Survival of Shigella flexneri in Broth

By Zaika Laura L.  

Journal of Food Protection, Vol. 64, Iss. 8, 2001-08 ,pp. : 1162-1165

International Association for Food Protection

Access to resources Recommend Favorite

Thermal Resistance Parameters of Acid-Adapted and Unadapted Escherichia coli O157:H7 in Apple-Carrot Juice Blends: Effect of Organic Acids and pH

By Usaga Jessie   Worobo Randy W.   Padilla-Zakour Olga I.  

Journal of Food Protection, Vol. 77, Iss. 4, 2014-04 ,pp. : 567-573

International Association for Food Protection

Access to resources Recommend Favorite