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

Sammanfattning

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.

Nyckelord

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

Publicerad i

Letters in Applied Microbiology
2010, Volym: 50, nummer: 3, sidor: 308-313

UKÄ forskningsämne

Mikrobiologi

Publikationens identifierare

DOI: https://doi.org/10.1111/j.1472-765X.2009.02793.x

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/42431