Survival of Escherichia coli O157:H7 in potato starch as affected by water activity, pH and temperature.

@article{Park2000SurvivalOE,
  title={Survival of Escherichia coli O157:H7 in potato starch as affected by water activity, pH and temperature.},
  author={C M Park and Larry R. Beuchat},
  journal={Letters in applied microbiology},
  year={2000},
  volume={31 5},
  pages={364-7}
}
A study was done to determine the survival characteristics of Escherichia coli O157:H7 in potato starch powder as affected by aw (0.24-0.26, 0.51-0.52 and 0.75-0.78), pH (4.1 and 6.7) and temperature (4, 20 and 37 degrees C) over a 33-week storage period. Survival was enhanced as the aw decreased. The rate of death was higher as the storage temperature increased. Survival did not appear to be affected by pH. Since the composition of foods greatly affects the viability of E. coli O157:H7 at… CONTINUE READING

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