High-pressure resistance variation of Escherichia coli O157:H7 strains and Salmonella serovars in tryptic soy broth, distilled water, and fruit juice.

@article{Whitney2007HighpressureRV,
  title={High-pressure resistance variation of Escherichia coli O157:H7 strains and Salmonella serovars in tryptic soy broth, distilled water, and fruit juice.},
  author={Brooke Meredith Whitney and Robert C. Williams and Joseph Eifert and Joseph E. Marcy},
  journal={Journal of food protection},
  year={2007},
  volume={70 9},
  pages={2078-83}
}
The effect of high pressure on the log reduction of six strains of Escherichia coli O157:H7 and five serovars of Salmonella enterica was investigated in tryptic soy broth, sterile distilled water, and commercially sterile orange juice (for Salmonella) and apple cider (for E. coli). Samples were subjected to high-pressure processing treatment at 300 and 550 MPa for 2 min at 6 degrees C. Samples were plated onto tryptic soy agar directly after pressurization and after being held for 24 h at 4… CONTINUE READING

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