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

SLU Authors

UKÄ Subject classification

Microbiology

Publication Identifiers

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