2013 journal article

Development of an Effective Treatment for A 5-Log Reduction of Escherichia coli in Refrigerated Pickle Products


By: H. Lu n, F. Breidt n & I. Perez-Diaz n

author keywords: E; coli O157:H7; food safety; fumaric acid; refrigerated pickles; Salmonella
MeSH headings : Acetic Acid / analysis; Colony Count, Microbial; Consumer Behavior; Consumer Product Safety; Cucumis sativus / chemistry; Cucumis sativus / microbiology; Escherichia coli O157 / growth & development; Fermentation; Food Contamination / prevention & control; Food Handling / methods; Food Microbiology; Food Preservation / methods; Fumarates / analysis; Humans; Hydrogen-Ion Concentration; Lactic Acid / analysis; Nonlinear Dynamics; Refrigeration / methods; Salmonella / growth & development; Salts / analysis; Salts / chemistry
TL;DR: A brine formulation with reduced acetic acid, but containing fumaric acid, was developed to assure a 5-log reduction in cell numbers of E. coli O157:H7 without a heat process and can be used to assure the safety of refrigerated pickled vegetables without altering sensory characteristics. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.

Certain data included herein are derived from the Web of Science© and InCites© (2024) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.