Determination of 5-Log Reduction Times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in Acidified Foods with pH 3.5 or 3.8 3

Author： Breidt   Jr. F.   Kay K.   Cook J.   Osborne J.   Ingham B.   Arritt F.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.76, Iss.7, 2013-07, pp. : 1245-1249

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