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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Xehetasun bibliografikoak

Egile Nagusiak:	Consuelo Borie-Polanco, Nicolás Galarce-Gálvez, Karina Yévenes-Coa, José-Manuel Yáñez-López, James Robeson-Camus, Alfonso Carbonero-Martínez
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Universidad de Antioquia 2020-09-01
Saila:	Revista Colombiana de Ciencias Pecuarias
Gaiak:	bio-control eggs food-borne disease food-borne pathogens food safety foodstuff lytic bacteriophage mayonnaise raw food salmonella enterica
Sarrera elektronikoa:	https://revistas.udea.edu.co/index.php/rccp/article/view/343645
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