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Article ; Online: Escherichia coli O157: H7 Acid Tolerance and Survival in Apple Cider.

Miller, Leslie Garland / Kaspar, Charles W

Journal of food protection

2019  Volume 57, Issue 6, Page(s) 460–464

Abstract: The survival of two Escherichia coli O157:H7 (ATCC 43889 and 43895) and a control strain E. coli was compared in apple cider and in Trypticase soy broth (TSB) adjusted to low and high pH. The O157:H7 strains were detectable in apple cider after 14 to 21 ... ...

Abstract The survival of two Escherichia coli O157:H7 (ATCC 43889 and 43895) and a control strain E. coli was compared in apple cider and in Trypticase soy broth (TSB) adjusted to low and high pH. The O157:H7 strains were detectable in apple cider after 14 to 21 days at 4°C, whereas the control strain could not be detected (> 4-log reduction) after 5 to 7 days. During the first 14 days of storage at 4°C, the levels of strain 43889 decreased by ~3 logs, whereas levels of strain 43895 were unchanged. Survival of O157:H7 strains and the control strain were unaffected by the presence of potassium sorbate or sodium benzoate, except in one instance. Sodium benzoate caused a decrease of 57% in strain 43895 after 21 days, but ~10
Language English
Publishing date 2019-06-06
Publishing country United States
Document type Journal Article
ZDB-ID 243284-5
ISSN 1944-9097 ; 0362-028X
ISSN (online) 1944-9097
ISSN 0362-028X
DOI 10.4315/0362-028X-57.6.460
Shelf mark
Z 2631: Show issues
Database MEDical Literature Analysis and Retrieval System OnLINE

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