Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni |
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| Authors: | Riordan D C Duffy G Sheridan J J Whiting R C Blair I S McDowell D A |
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| Institution: | The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin 15, Ireland. driordan@arserrc.gov |
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| Abstract: | The thermotolerance of E. coli O157:H7 cells (strain 380-94) heated in pepperoni is reported. Information on the pattern of thermal inactivation of E. coli O157:H7 in pepperoni was applied in the development of heating processes designed to reduce E. coli O157:H7 numbers therein by 5 log(10) units. |
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