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