Thermal inactivation of Escherichia coli O157:H7.

@article{Stringer2000ThermalIO,
  title={Thermal inactivation of Escherichia coli O157:H7.},
  author={Sandra C. Stringer and Susan M George and Michael W. Peck},
  journal={Symposium series},
  year={2000},
  volume={29},
  pages={79S-89S}
}
Verotoxin-producing Escherichia coli O157:H7 is a cause of serious foodborne illness. It has a very small infectious dose and so it is vital to eliminate this pathogen from food. As heat treatment is the method of bacterial destruction most frequently used in food processing, accurate prediction of thermal death rates is necessary to achieve desired safety margins whilst minimizing processing. In most studies thermal inactivation has been described using first-order reaction kinetics and D… CONTINUE READING