| Literature DB >> 6391379 |
Abstract
Escherichia coli O157:H7 in ground beef was more sensitive to heat than salmonellae, but survived for 9 months at -20 degrees C with little change in number. The organisms grew well in Trypticase soy broth (BBL Microbiology Systems) between 30 and 42 degrees C, with 37 degrees C being optimal for growth. E. coli O157:H7 grew poorly in the temperature range (44 to 45.5 degrees C) generally used for recovery of E. coli from foods.Entities:
Mesh:
Year: 1984 PMID: 6391379 PMCID: PMC241626 DOI: 10.1128/aem.48.4.855-856.1984
Source DB: PubMed Journal: Appl Environ Microbiol ISSN: 0099-2240 Impact factor: 4.792