Publication | Closed Access

Survival and Growth of Escherichia coli O157:H7 Inoculated onto Cut Lettuce Before or After Heating in Chlorinated Water, Followed by Storage at 5 or 15°C

Microbial HazardMicrobial ContaminationEnvironmental EngineeringFoodborne PathogensCut LettuceMicrobial EcologyFood MicrobiologyEscherichia Coli O157MicrobiologyPublic HealthMedicinePredictive MicrobiologyFood SafetyChlorinated Water