Original paper
Development of an Effective Treatment for A 5-Log Reduction ofEscherichia coliin Refrigerated Pickle Products
Abstract
Refrigerated cucumber pickle products cannot be heat processed due to the loss of characteristic sensory attributes. Typically brined refrigerated pickles contain less than 100 mM acetic acid with pH values of 3.7 to 4.0. Refrigeration (4 to 10 °C) helps to inhibit the growth of spoilage bacteria and maintain flavor, texture, and appearance of the pickles. Previous research has shown that pathogenic Escherichia coli strains are unusually acid...
Paper Details
Title
Development of an Effective Treatment for A 5-Log Reduction ofEscherichia coliin Refrigerated Pickle Products
Published Date
Jan 18, 2013
Journal
Volume
78
Issue
2
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Notes
History