Survival of Escherichia coli O157:H7 during storage in pressure-treated orange juice.

@article{Linton1999SurvivalOE,
  title={Survival of Escherichia coli O157:H7 during storage in pressure-treated orange juice.},
  author={Mark A. Linton and J M McClements and Margaret F. Patterson},
  journal={Journal of food protection},
  year={1999},
  volume={62 9},
  pages={1038-40}
}
The effect of a high-pressure treatment on the survival of a pressure-resistant strain of Escherichia coli O157:H7 (NCTC 12079) in orange juice during storage at 3 degrees C was investigated over the pH range of 3.4 to 5.0. The pH of shelf-stable orange juice was adjusted to 3.4, 3.6, 3.9, 4.5, and 5.0 and inoculated with 10(8) CFU ml(-1) of E. coli O157:H7. The orange juice was then pressure treated at 400 MPa for 1 min at 10 degrees C or was held at ambient pressure (as a control). Surviving… CONTINUE READING

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