Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix

Background: Salmonella enterica serovar Enteritidis (SE) is one of the major causes of food-borne disease worldwide, mainly associated with the consumption of poultry products, such as eggs. Several control methods have been implemented in the egg production process, but they have not effectively re...

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Autors principals:	Consuelo Borie-Polanco, Nicolás Galarce-Gálvez, Karina Yévenes-Coa, José-Manuel Yáñez-López, James Robeson-Camus, Alfonso Carbonero-Martínez
Format:	Artigo
Idioma:	Inglês
Publicat:	Universidad de Antioquia 2020-09-01
Col·lecció:	Revista Colombiana de Ciencias Pecuarias
Matèries:	bio-control eggs food-borne disease food-borne pathogens food safety foodstuff lytic bacteriophage mayonnaise raw food salmonella enterica
Accés en línia:	https://revistas.udea.edu.co/index.php/rccp/article/view/343645
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