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Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky
Download2020-05-16
Schultze, Danielle M., Couto, Ricardo, Temelli, Feral, McMullen, Lynn M., Gänzle, Michael G.
Low water activity (aW) foods permit the survival of low-infectious dose pathogens including Escherichia coli and Salmonella. Desiccation of non-heat resistant E. coli and Salmonella enterica increases their heat resistance; therefore, alternative methods are necessary to ensure the safety of low...
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