Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25 C †

@inproceedings{Breidt2007DeterminationO5,
  title={Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25 C †},
  author={Fred Breidt and Janet Hayes and R F Mcfeeters},
  year={2007}
}
Outbreaks of acid-resistant foodborne pathogens in acid foods with pH values below 4.0, including apple cider and orange juice, have raised concerns about the safety of acidified vegetable products. For acidified vegetable products with pH values between 3.3 and 4.6, previous research has demonstrated that thermal treatments are needed to achieve a 5-log reduction in the numbers of Escherichia coli O157:H7, Listeria monocytogenes, or Salmonella enterica. For some acidified vegetable products… CONTINUE READING
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