Reduction of Escherichia coli O157:H7 Populations in Soy Sauce, a Fermented Seasoning

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Abstract
We studied five Escherichia coli O157:H7 strains in soy sauce which was incubated at 4, 18, or 30°C after inoculation. The cell numbers of E. coli O157:H7 decreased to an undetectable level (<20 CF...