Sensitivity of Escherichia albertii, a potential food-borne pathogen, to food preservation treatments.
نویسندگان
چکیده
Escherichia albertii is a potential food-borne pathogen because of its documented ability to cause diarrheal disease by producing attachment and effacement lesions. Its tolerances to heat (56 degrees C), acid (pH 3.0), and pressure (500 MPa [5 min]) were evaluated and found to be significantly less than those of wild-type E. coli O157:H7.
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ورودعنوان ژورنال:
- Applied and environmental microbiology
دوره 73 13 شماره
صفحات -
تاریخ انتشار 2007