Nothing Special   »   [go: up one dir, main page]

Rodriguez-Palacios et al., 2011 - Google Patents

Moist-heat resistance, spore aging, and superdormancy in Clostridium difficile

Rodriguez-Palacios et al., 2011

View PDF @Full View
Document ID
11344822215723326385
Author
Rodriguez-Palacios A
LeJeune J
Publication year
Publication venue
Applied and Environmental Microbiology

External Links

Snippet

Clostridium difficile spores can survive extended heating at 71° C (160° F), a minimum temperature commonly recommended for adequate cooking of meats. To determine the extent to which higher temperatures would be more effective at killing C. difficile, we …
Continue reading at journals.asm.org (PDF) (other versions)

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12QMEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/68Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving nucleic acids
    • C12Q1/6876Hybridisation probes
    • C12Q1/6888Hybridisation probes for detection or identification of organisms
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12QMEASURING OR TESTING PROCESSES INVOLVING ENZYMES OR MICRO-ORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/02Measuring or testing processes involving enzymes, nucleic acids or micro-organisms; Compositions therefor; Processes of preparing such compositions involving viable micro-organisms

Similar Documents

Publication Publication Date Title
Rodriguez-Palacios et al. Moist-heat resistance, spore aging, and superdormancy in Clostridium difficile
Woo et al. Differential damage in bacterial cells by microwave radiation on the basis of cell wall structure
Atterbury et al. Application of host-specific bacteriophages to the surface of chicken skin leads to a reduction in recovery of Campylobacter jejuni
Berry et al. Effects of acid adaptation of Escherichia coli O157: H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue
Cook et al. Campylobacter, Salmonella, Listeria monocytogenes, verotoxigenic Escherichia coli, and Escherichia coli prevalence, enumeration, and subtypes on retail chicken breasts with and without skin
Vaikousi et al. Development of a microbial time/temperature indicator prototype for monitoring the microbiological quality of chilled foods
Peck et al. The safety of pasteurised in-pack chilled meat products with respect to the foodborne botulism hazard
Arslan et al. Prevalence and antimicrobial resistance of Listeria species and subtyping and virulence factors of Listeria monocytogenes from retail meat
Sung et al. Effect of three factors in cheese production (pH, salt, and heat) on Mycobacterium avium subsp. paratuberculosis viability
Chon et al. Improvement of modified charcoal-cefoperazone-deoxycholate agar by supplementation with a high concentration of polymyxin B for detection of Campylobacter jejuni and C. coli in chicken carcass rinses
Barbuddhe et al. The occurrence of pathogenic Listeria monocytogenes and antibodies against listeriolysin‐O in buffaloes
Mullane et al. Enterobacter sakazakii: biological properties and significance in dried infant milk formula (IMF) powder
den Besten et al. Catalase activity as a biomarker for mild-stress-induced robustness in Bacillus weihenstephanensis
Darwish et al. Prevalence, Molecular Characterization and Antibiotic Susceptibility of E scherichia Coli Isolated from Duck Meat and Giblets
Feng Shiga toxin-producing Escherichia coli (STEC) in fresh produce—a food safety dilemma
Jalali et al. Prevalence of salmonella spp. in raw and cooked foods in Isfahan‐Iran
Shen et al. Low, medium, and high heat tolerant strains of Listeria monocytogenes and increased heat stress resistance after exposure to sublethal heat
Ersöz et al. Prevalence of Clostridium difficile isolated from beef and chicken meat products in Turkey
Ryu et al. Changes in heat tolerance of Escherichia coli O157: H7 after exposure to acidic environments
Zhu et al. Prevalence and serotypes of Listeria monocytogenes contamination in Chinese beef processing plants
Kinley et al. Analysis of Salmonella and enterococci isolated from rendered animal products
Figueroa-López et al. Prevalence and characterization of Listeria monocytogenes isolated from pork meat and on inert surfaces
Zhang et al. Are antimicrobial interventions associated with heat-resistant Escherichia coli on meat?
Lee et al. Quantitative microbial risk assessment for Clostridium perfringens in natural and processed cheeses
Premarathne et al. Impact of human Campylobacter infections in Southeast Asia: The contribution of the poultry sector