Works (1)
Updated: July 5th, 2023 15:44
2013 journal article
Development of an Effective Treatment for A 5-Log Reduction of Escherichia coli in Refrigerated Pickle Products
JOURNAL OF FOOD SCIENCE, 78(2), M264–M269.
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
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018