Abstract
Fermented food products have been implicated as sources of STEC in several outbreaks. The study results are relevant for modelling of growth of STEC in fermented food and can be used in microbiological risk assessments or in the design and validation of food-production processes.
Keywords
fermented food; generic E; coli; growth; no growth; STEC; survival analysis; VTEC
Published in
Letters in Applied Microbiology
2010, volume: 50, number: 3, pages: 308-313
UKÄ Subject classification
Microbiology
Publication identifier
- DOI: https://doi.org/10.1111/j.1472-765X.2009.02793.x
Permanent link to this page (URI)
https://res.slu.se/id/publ/42431