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National Agricultural Library
U.S. Department of Agriculture
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  4. Intervention Strategies For Controlling Human Pathogens Associated With Fermented and Acidified Vegetables

Intervention Strategies For Controlling Human Pathogens Associated With Fermented and Acidified Vegetables

Objective

<p>1. Determining the safety of low and alternative salt fermentations, produced nationally and internationally. 2. Develop predictive models for 5-log reduction times for pathogenic Escherichia coli in fermented and acidified vegetable products. 3. Enhance buffer capacity models for predicting pH changes in acidified foods with low acid ingredients.</p>

Investigators
Perez-Diaz, Ilenys; Johanningsmeier, Suzanne; Breidt, Frederick
Institution
USDA - Agricultural Research Service
Start date
2016
End date
2021
Funding Source
Agricultural Research Service
ARS (NP108)
Project number
6070-41420-008-00D
Accession number
430619
Categories
Escherichia coli
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