The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing <i>Escherichia coli</i> in Steak Tartare: The Good- or Best-Case Scenario?
Samples of steak tartare were artificially contaminated with a cocktail of Shiga toxin-producing <i>Escherichia coli</i> (STEC) O91, O146, O153, and O156 to the level of 3 log and 6 log CFU/g. Immediately after vacuum packing, high-pressure processing (HPP) was performed at 400 or 600 MP...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-02-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/11/2/377 |