Validation of baking as a kill-step for controlling Shiga toxin-producing Escherichia coli during traditional crust pizza baking process

A study was conducted to validate a simulated traditional crust pepperoni pizza baking process to control Shiga toxin-producing Escherichia coli (STEC) and to determine the heat resistance characteristics of STEC in pizza dough. Pizza dough and pepperoni slices were inoculated with 7 strains STEC co...

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Detalles Bibliográficos
Autores principales: Singh, Arshdeep, Channaiah, Lakshmikantha H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9583137/
https://www.ncbi.nlm.nih.gov/pubmed/36274739
http://dx.doi.org/10.3389/fmicb.2022.1001597

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9583137/
https://www.ncbi.nlm.nih.gov/pubmed/36274739
http://dx.doi.org/10.3389/fmicb.2022.1001597

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