Review of Shiga-toxin-producing Escherichia coli (STEC) and their significance in dairy production
C Farrokh, K Jordan, F Auvray, K Glass… - International journal of …, 2013 - Elsevier
The involvement of the pathogenic Shiga-toxin-producing Escherichia coli (STEC; also
called verocytotoxic-producing E. coli or VTEC) in sporadic cases and disease outbreaks is …
called verocytotoxic-producing E. coli or VTEC) in sporadic cases and disease outbreaks is …
Stress Response of Escherichia coli
HJ Chung, W Bang, MA Drake - … in food science and food safety, 2006 - Wiley Online Library
Escherichia coli encounter numerous different stresses during their growth, survival, and
infection. These stresses are relevant to survival in foods and food processing environments …
infection. These stresses are relevant to survival in foods and food processing environments …
[BOOK][B] Organic acids and food preservation
MM Theron, JFR Lues - 2010 - taylorfrancis.com
Although organic acids have been used to counteract pathogens in food for many years,
there is a glaring need to assess and improve their continued effectiveness and …
there is a glaring need to assess and improve their continued effectiveness and …
Modifications in membrane fatty acid composition of Salmonella typhimurium in response to growth conditions and their effect on heat resistance
The effects of growth temperature (in the range 10–45° C) and acidification up to pH 4.5 of
the culture medium (Brain Heart Infusion, BHI) with different organic acids (acetic, citric and …
the culture medium (Brain Heart Infusion, BHI) with different organic acids (acetic, citric and …
Recent advances in understanding the effect of acid-adaptation on the cross-protection to food-related stress of common foodborne pathogens
Acid stress is one of the most common stresses that foodborne pathogens encounter. It
could occur naturally in foods as a by-product of anaerobic respiration (fermentation), or with …
could occur naturally in foods as a by-product of anaerobic respiration (fermentation), or with …
Some Like It Hot: Heat Resistance of Escherichia coli in Food
Heat treatment and cooking are common interventions for reducing the numbers of
vegetative cells and eliminating pathogenic microorganisms in food. Current cooking …
vegetative cells and eliminating pathogenic microorganisms in food. Current cooking …
Effect of Food Processing-Related Stresses on Acid Tolerance of Listeria monocytogenes
KP Koutsoumanis, PA Kendall… - Applied and …, 2003 - Am Soc Microbiol
Stationary-phase cells of Listeria monocytogenes grown in glucose-free or glucose-
containing media were exposed for 90 min to various stresses, including acid stress (pH 4.0 …
containing media were exposed for 90 min to various stresses, including acid stress (pH 4.0 …
[BOOK][B] Microbial stress adaptation and food safety
The first book to address the subject, Microbial Stress Adaptation and Food Safety
emphasizes the implications of stress adaptation and its consequences for food safety. It …
emphasizes the implications of stress adaptation and its consequences for food safety. It …
Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384
This study evaluates the adaptative response to heat (63° C) and the modifications in
membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified …
membrane fatty acid composition of Salmonella senftenberg after its growth in an acidified …
Evaluation of the pH‐dependent, stationary‐phase acid tolerance in Listeria monocytogenes and Salmonella Typhimurium DT104 induced by culturing in media with 1 …
J Samelis, JS Ikeda, JN Sofos - Journal of Applied Microbiology, 2003 - academic.oup.com
Aims: To comparatively evaluate the adaptive stationary‐phase acid tolerance response
(ATR) in food‐borne pathogens induced by culturing in glucose‐containing media, as …
(ATR) in food‐borne pathogens induced by culturing in glucose‐containing media, as …