Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage-Reference-Cited by-同舟云学术

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Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage

Published:2016-04-30 Issue:2 Volume:36 Page:186-193
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Seo Jina,Seo Dong Joo,Oh Hyejin,Jeon Su Been,Oh Mi-Hwa,Choi Changsun

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201613461348229.pdf

Reference25 articles.

1. Bacteriophages Reduce Experimental Contamination of Hard Surfaces, Tomato, Spinach, Broccoli, and Ground Beef by Escherichia coli O157:H7

2. An Outbreak ofEscherichia coliO157:H7 Infections Associated with Leaf Lettuce Consumption

3. Bacteriophage biocontrol in animals and meat products

4. Phage inactivation of foodborne pathogens on cooked and raw meat

5. Bacteriophage P100 for control of Listeria monocytogenes in foods: Genome sequence, bioinformatic analyses, oral toxicity study, and application

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1. Isolation and characterization of a novel phage ST BD for the biological control of Salmonella in dairy food matrices;Food Control;2025-02

2. Thermal Inactivation of Escherichia Phage OSYSP and Host Strain Escherichia coli O157:H7 EDL933: A Comparative Kinetic Analysis;Journal of Food Protection;2024-02

3. Bacteriocins and Bacteriophages as Dual Biological Players for Food Safety Applications;Encyclopedia;2024-01-02

4. Inactivation of Salmonella Enteritidis in liquid egg yolk and egg white using bacteriophage cocktails;Current Research in Food Science;2024

5. Control of Escherichia coli O157:H7 using lytic bacteriophage and lactic acid on marinated and tenderized raw pork loins;Meat Science;2023-02

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