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Research article - Peer-reviewed, 2010

Modelling time to growth of Escherichia coli as a function of water activity and undissociated lactic acid

Lindblad M, Lindqvist R


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.


fermented food; generic E; coli; growth; no growth; STEC; survival analysis; VTEC

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Letters in Applied Microbiology
2010, Volume: 50, number: 3, pages: 308-313

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