title: Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni.
abstract: The thermotolerance of E. coli O157:H7 cells (strain 380-94) heated in pepperoni is reported. Information on the pattern of thermal inactivation of E. coli O157:H7 in pepperoni was applied in the development of heating processes designed to reduce E. coli O157:H7 numbers therein by 5 log(10) units.
authors.affiliation: The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin 15, Ireland. driordan@arserrc.gov
authors.forename: D C
authors.initials: DC
authors.lastname: Riordan
authors.forename: G
authors.initials: G
authors.lastname: Duffy
authors.forename: J J
authors.initials: JJ
authors.lastname: Sheridan
authors.forename: R C
authors.initials: RC
authors.lastname: Whiting
authors.forename: I S
authors.initials: IS
authors.lastname: Blair
authors.forename: D A
authors.initials: DA
authors.lastname: McDowell
mesh_terms: D015169:Colony Count, Microbial; D019453:Escherichia coli O157 / Q000254:growth & development*; D005511:Food Handling; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000382:microbiology*