| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4363024 | Food Microbiology | 2013 | 8 Pages |
Abstract
⺠The type of substrate significantly affected bacterial survival ability. ⺠Escherichia coli O157:H7 remained viable during 200 h on surfaces with meat slurry. ⺠Staphylococcus aureus was detected after 800 h on surfaces with meat slurry. ⺠The Weibull and log-linear model showed a reasonably good fitting to survival data. ⺠E. coli O157:H7 survival showed a tailing effect which might be described by the Weibull model.
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Authors
F. Pérez-RodrÃguez, G.D. Posada-Izquierdo, A. Valero, R.M. GarcÃa-Gimeno, G. Zurera,