Learning from outbreaks of Escherichia coli O157:H7 caused by low pH foods.
作者： P. Feng
DOI: 10.1533/9780857096937.5.244
关键词:
摘要: Abstract: Most bacteria cannot grow or survive in low pH environments; hence, increasing the acidity of foods, either through fermentation such as making sausage, cheese and other dairy products by addition weak acids, pickling, has been used a method food preservation since ancient times. Accordingly, foods that have often regarded being low-risk terms safety. This chapter examines safety acidic effectiveness controlling enterohemorrhagic Escherichia coli (EHEC) serotype O157:H7, pathogen caused foodborne illnesses worldwide.
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