Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni

Denise C.R. Riordan; Geraldine Duffy; James J. Sheridan; Richard C. Whiting; Ian S. Blair; David A. McDowell

doi:10.1128/AEM.66.4.1726-1729.2000

Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni

Denise C.R. Riordan^*
, Geraldine Duffy
, James J. Sheridan
, Richard C. Whiting
, Ian S. Blair
, David A. McDowell

^*Corresponding author for this work

Teagasc - Irish Agriculture and Food Development Authority
United States Department of Agriculture
Ulster University

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

64 Citations (SciVal)

Original language	English
Pages (from-to)	1726-1729
Number of pages	4
Journal	Applied and Environmental Microbiology
Volume	66
Issue number	4
DOIs	https://doi.org/10.1128/AEM.66.4.1726-1729.2000
Publication status	Published (VoR) - Apr 2000

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10.1128/AEM.66.4.1726-1729.2000

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title = "Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni",

author = "Riordan, \{Denise C.R.\} and Geraldine Duffy and Sheridan, \{James J.\} and Whiting, \{Richard C.\} and Blair, \{Ian S.\} and McDowell, \{David A.\}",

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AU - Riordan, Denise C.R.

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AU - Whiting, Richard C.

AU - Blair, Ian S.

AU - McDowell, David A.

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Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni

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