Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli O157:H7 in two commercial beef patty formulations

C. M. Byrne; D. J. Bolton; J. J. Sheridan; I. S. Blair; D. A. McDowell

doi:10.1006/fmic.2001.0462

Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli O157:H7 in two commercial beef patty formulations

C. M. Byrne^*
, D. J. Bolton
, J. J. Sheridan
, I. S. Blair
, D. A. McDowell

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

15 Citations (SciVal)

Original language	English
Pages (from-to)	211-219
Number of pages	9
Journal	Food Microbiology
Volume	19
Issue number	2-3
DOIs	https://doi.org/10.1006/fmic.2001.0462
Publication status	Published (VoR) - 2002

Funding

The authors gratefully acknowledge the assistance of Dr. Dermot Harrington and Ms. Paula Reid, of the Statistics Department, Teagasc Headquarters, Sandymount, Dublin, in performing the statistical analysis on these results. This project is supported by the Irish Department of Agriculture, Food and Rural Development through EU and national funds.

Funders
Manitoba Agriculture, Food and Rural Development
European Commission

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10.1006/fmic.2001.0462

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AU - Blair, I. S.

AU - McDowell, D. A.

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Determination of the effect of sodium lactate on the survival and heat resistance of Escherichia coli O157:H7 in two commercial beef patty formulations

Funding

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