High concentration of sodium chloride could induce the viable and culturable states of Escherichia coli O157:H7 and Salmonella enterica serovar Enteritidis-Reference-Cited by-同舟云学术

High concentration of sodium chloride could induce the viable and culturable states of Escherichia coli O157:H7 and Salmonella enterica serovar Enteritidis

Published:2021-03-06 Issue:6 Volume:72 Page:741-749
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Letters Applied Microbiology

Author:

Song Hana¹,Lee Sun‐Young¹^ORCID

Affiliation:

1. Department of Food and Nutrition Chung‐Ang University Anseong‐si Republic of Korea

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/lam.13468

Reference27 articles.

1. Combined effects of organic acids and salt depending on type of acids and pathogens in laboratory media and acidified pickle

2. Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low–Water Activity Fillings

3. Induction of Escherichia coli into a VBNC state through chlorination/chloramination and differences in characteristics of the bacterium between states

4. Antimicrobial Activity of Cinnamaldehyde, Carvacrol, and Lauric Arginate against Salmonella Tennessee in a Glycerol-Sucrose Model and Peanut Paste at Different Fat Concentrations

5. Survival of foodborne pathogens ( Escherichia coli O157:H7, Salmonella Typhimurium, Staphylococcus aureus , Listeria monocytogenes , and Vibrio parahaemolyticus ) in raw ready-to-eat crab marinated in soy sauce

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Formation and recovery of Listeria monocytogenes in viable but nonculturable state under different temperatures combined with low nutrition and high NaCl concentration;Food Research International;2024-09

2. Understanding the transition to viable but non-culturable state in Escherichia coli W3110: a comprehensive analysis of potential spectrochemical biomarkers;World Journal of Microbiology and Biotechnology;2024-05-16

3. Bacteriostasis of nisin against planktonic and biofilm bacteria: Its mechanism and application;Journal of Food Science;2024-03-13

4. Progress in methods for the detection of viable Escherichia coli;The Analyst;2024

5. Kinetic modeling the survival of Escherichia coli in pickled radish fermentation with different salt concentrations;Journal of Food Process Engineering;2022-12-14