A probability of growth model for Escherichia coli O157:H7 as a function of temperature, pH, acetic acid, and salt.

@article{Mckellar2001APO,
  title={A probability of growth model for Escherichia coli O157:H7 as a function of temperature, pH, acetic acid, and salt.},
  author={R Mckellar and Xiaonan Lu},
  journal={Journal of food protection},
  year={2001},
  volume={64 12},
  pages={1922-8}
}
Data accumulated on the growth of Escherichia coli O157:H7 in tryptic soy broth (TSB) were used to develop a logistic regression model describing the growth-no growth interface as a function of temperature, pH, salt, sucrose, and acetic acid. A fractional factorial design with five factors was used at the following levels: temperature (10 to 30 degrees C), acetic acid (0 to 4%), salt (0.5 to 16.5%), sucrose (0 to 8%), and pH (3.5 to 6.0). A total of 1,820 treatment combinations were used to… CONTINUE READING