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Stress-Induced Evolution of Heat Resistance and Resuscitation Speed in Escherichia coli O157:H7 ATCC 43888

The development of resistance in foodborne pathogens to food preservation techniques is an issue of increasing concern, especially in minimally processed foods where safety relies on hurdle technology. In this context, mild heat can be used in combination with so-called nonthermal processes, such as...

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Bibliografski detalji
Izdano u:Appl Environ Microbiol
Glavni autori: Gayán, Elisa, Cambré, Alexander, Michiels, Chris W., Aertsen, Abram
Format: Artigo
Jezik:Inglês
Izdano: American Society for Microbiology 2016
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5086559/
https://ncbi.nlm.nih.gov/pubmed/27590820
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02027-16
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