Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing

High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11, O45:H2, O103:H2, O104:H4, O111:H-, O121:H19, O...

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Detalles Bibliográficos
Autores principales: Porto-Fett, Anna C. S., Jackson-Davis, Armitra, Kassama, Lamin S., Daniel, Marciauna, Oliver, Michelle, Jung, YangJin, Luchansky, John B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142488/
https://www.ncbi.nlm.nih.gov/pubmed/32138184
http://dx.doi.org/10.3390/microorganisms8030360

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142488/
https://www.ncbi.nlm.nih.gov/pubmed/32138184
http://dx.doi.org/10.3390/microorganisms8030360

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