Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi-Reference-Cited by-同舟云学术

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Survival of O157 and non-O157 shiga toxin-producing Escherichia coli in Korean style kimchi

Published:2024-08 Issue: Volume:121 Page:104526
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Gill Alexander^ORCID,McMahon Tanis,Ferrato Christina,Chui Linda

Publisher

Elsevier BV

Reference32 articles.

1. Antibiotic treatment of verocytotoxin-producing Escherichia coli (VTEC) infection: a systematic review and a proposal;Agger;J. Antimicrob. Chemother.,2015

2. Incidence and virulence determinants of verocytotoxin-producing Escherichia coli infections in the Brussels-Capital Region, Belgium, in 2008-2010;Buvens;J. Clin. Microbiol.,2012

3. Association of resistance to quaternary ammonium compounds and organic acids with genetic markers and their relationship to Escherichia coli serogroup;Castro;Food Microbiol.,2023

4. Characterization of pathogenic Escherichia coli strains linked to an outbreak associated with kimchi consumption is South Korea, 2012;Cho;Food Sci. Biotechnol.,2014

5. Pathogenic Escherichia coli and Salmonella can survive in kimchi during fermentation;Choi;J. Food Protect.,2018

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