Sensitivity of Escherichia albertii, a Potential Food-Borne Pathogen, to Food Preservation Treatments
2007 ◽
Vol 73
(13)
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pp. 4351-4353
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ABSTRACT Escherichia albertii is a potential food-borne pathogen because of its documented ability to cause diarrheal disease by producing attachment and effacement lesions. Its tolerances to heat (56°C), acid (pH 3.0), and pressure (500 MPa [5 min]) were evaluated and found to be significantly less than those of wild-type E. coli O157:H7.
2006 ◽
Vol 290
(1)
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pp. G30-G35
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2018 ◽
2012 ◽
Vol 61
(4)
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pp. 323-326
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