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Case Studies in Food Safety and Authenticity by Jeffrey Hoorfar

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27

Learning from outbreaks of Escherichia coli O157:H7 caused by low pH foods

P. Feng,     Food and Drug Administration (FDA), USA

Abstract:

Most bacteria cannot grow or survive in low pH environments; hence, increasing the acidity of foods, either through fermentation such as in making sausage, cheese and other dairy products or by the addition of weak acids, such as in pickling, has been used as a method of food preservation since ancient times. Accordingly, foods that have low pH have often been regarded as being low-risk in terms of food safety. This chapter examines the safety of acidic foods and the effectiveness of low pH in controlling enterohemorrhagic Escherichia coli (EHEC) serotype O157:H7, a pathogen that has caused foodborne ...

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