Investigating the development of acid tolerance in food-borne pathogens Escherichia coli, Salmonella spp., and Pseudomonas aeruginosa and the implication on the susceptibility to organic acids
Published Article === Various foodstuffs have a very low pH and bacteria have been reported to survive such products. Acid substances, such as organic acids are common food preservatives. These substances also lower the pH of processed foods. Decontamination with organic acids which could result in...
| Main Authors: | , , |
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| Other Authors: | |
| Format: | Others |
| Language: | en_US |
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Interim : Interdisciplinary Journal: Vol 9, Issue 1: Central University of Technology Free State Bloemfontein
2015
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| Subjects: | |
| Online Access: | http://hdl.handle.net/11462/346 |