Growth and Survival of Escherichia coli O157:H7 in Different Types of Milk Stored at 4 oC or 20 oC
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb07061.x/fullpdf
Reference38 articles.
1. Sporadic infection caused by enterohemorrhagic d’Escherichia coli O157
2. Behavior of Hemorrhagic Escherichia coli O157:H7 During the Manufacture of Cottage Cheese
3. Survival of Escherichia Coli O157:H7 During Storage of Yogurt at Different Temperatures
4. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider
5. BOVINE RESERVOIR FOR VEROTOXIN-PRODUCING ESCHERICHIA COLI 0157:H7
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2. Survival and metabolic activity oflux-markedEscherichia coliO157:H7 in different types of milk;Journal of Dairy Research;2012-04-04
3. Fatty Acid Modulation of Autoinducer (AI-2) Influenced Growth and Macrophage Invasion bySalmonellaTyphimurium;Foodborne Pathogens and Disease;2012-03
4. A microcalorimetric method to determine antimicrobial effects of two bile acid derivatives on Staphylococcus aureus;Journal of Thermal Analysis and Calorimetry;2011-03-06
5. Comparative study of effects of two bile acid derivatives on Staphylococcus aureus by multiple analytical methods;Journal of Hazardous Materials;2010-07
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