Survival of Shiga toxin-producing Escherichia coli and Stx bacteriophages in moisture enhanced beef
Author:
Publisher
Elsevier BV
Subject
Food Science
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1. Persistence of a Stx-Encoding Bacteriophage in Minced Meat Investigated by Application of an Improved DNA Extraction Method and Digital Droplet PCR;Frontiers in Microbiology;2021-01-20
2. Assessment of Microbiological Safety and Quality of Marinades Used To Treat Beef and That Were Collected over a 12-Month Period from Specialty Retailers Near Raleigh, North Carolina;Journal of Food Protection;2018-02-23
3. Enhancement of poultry meat: Trends, nutritional profile, legislation and challenges;South African Journal of Animal Science;2018-02-06
4. An investigation of vtx2 bacteriophage transduction to different Escherichia coli patho-groups in food matrices and nutrient broth;Food Microbiology;2017-12
5. Comparative Effect of Heat Shock on Survival of O157:H7 and Non-O157 Shiga Toxigenic Escherichia coli and Salmonella in Lean Beef with or without Moisture-Enhancing Ingredients;Journal of Food Protection;2017-05-09
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