Modeling the inactivation of Escherichia coli O157:H7 and Uropathogenic E. coli in ground beef by high pressure processing and citral

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• 作者：Shih-Yung Chien^a ; ^b ; Shiowshuh Sheen^b ; ^{shiowshuh.sheen@ars.usda.gov} ; Christopher Sommers^b ; Lee-Yan Sheen^a
• 关键词：Modeling ; High pressure processing ; Citral ; E. coli O157 ; H7 ; Uropathogenic E. coli ; Ground beef
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：672-680
• 全文大小：939 K
• 卷排序：73

文摘

High pressure processing (HPP) and citral may achieve a >5-log CFU/g reduction of pathogenic E. coli in ground beef. The pathogenic E. coli included O157:H7 and UPEC. Linear and non-linear models developed to predict the lethality under HPP and citral impact. Models may assist the risk assessment for government and industry.