Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni.
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.
Riordan
D C
DC
The National Food Centre, Teagasc, Dunsinea, Castleknock, Dublin 15, Ireland. driordan@arserrc.gov
Duffy
G
G
Sheridan
J J
JJ
Whiting
R C
RC
Blair
I S
IS
McDowell
D A
DA
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*