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- Description:
- Includes references
- Author:
- Breidt, F. Jr. , Hayes, J.S. , McFeeters, R.F.
- Subject:
- pickled foods , brining , solutions , acidification , acetic acid , chemical concentration , pH , antibacterial properties , Escherichia coli O157:H7 , food pathogens , food contamination , viability , pathogen survival , gluconic acid , sodium , buffers , food safety
- Collection:
- Journal Articles, USDA Authors, Peer-Reviewed
- Year:
- 2004
- Author:
- Breidt, F. Jr. , Costilow, R.N.
- Subject:
- food industry , food processing , food sanitation , acidification , orange juice , apple cider , pH , pasteurization , food preservation , food spoilage , food pathogens , bacterial contamination , Clostridium botulinum , Escherichia coli , Listeria monocytogenes , Salmonella , bacterial spores , vegetables , food safety
- Collection:
- Journal Articles, USDA Authors, Peer-Reviewed
- Year:
- 2004
