Physiological Response of Escherichia coli O157:H7 Sakai to Dynamic Changes in Temperature and Water Activity as Experienced during Carcass Chilling

Enterohemeorrhagic Escherichia coli is a leading cause of foodborne illness, with the majority of cases linked to foods of bovine origin. Currently, no completely effective method for controlling this pathogen during carcass processing exists. Understanding how this pathogen behaves under those stre...

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Detalles Bibliográficos
Autores principales: King, Thea, Kocharunchitt, Chawalit, Gobius, Kari, Bowman, John P., Ross, Tom
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The American Society for Biochemistry and Molecular Biology 2016
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5098033/
https://www.ncbi.nlm.nih.gov/pubmed/27615263
http://dx.doi.org/10.1074/mcp.M116.063065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5098033/
https://www.ncbi.nlm.nih.gov/pubmed/27615263
http://dx.doi.org/10.1074/mcp.M116.063065

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