Effect of heat-assisted pulsed electric fields and bacteriophage on enterohemorrhagicEscherichia coliO157:H7-Reference-Cited by-同舟云学术

Effect of heat-assisted pulsed electric fields and bacteriophage on enterohemorrhagicEscherichia coliO157:H7

Published:2014-11-19 Issue:1 Volume:31 Page:110-118
ISSN:8756-7938
Container-title:Biotechnology Progress
language:en
Short-container-title:Biotechnol Progress

Author:

Walkling-Ribeiro Markus¹²,Anany Hany¹³,Griffiths Mansel W.¹

Affiliation:

1. Dept. of Food Science; Canadian Research Inst. for Food Safety, University of Guelph; Guelph ON Canada N1G 2W1

2. Dept. of Food Science; Cornell University; Ithaca NY 14853

3. Dept. of Microbiology; Faculty of Science, Ain Shams University; Cairo Egypt

Funder

Dairy Farmers of Ontario

Publisher

Wiley

Subject

Biotechnology

Reference46 articles.

1. Prevention and control of enterohaemorrhagic Escherichia coli (EHEC) infections: memorandum from a WHO meeting. WHO consultation on prevention and control of enterohaemorrhagic Escherichia coli (EHEC) infections;Reilly;Bull World Health Organ.,1998

2. Escherichia coli 2011 1 18

3. An outbreak of Escherichia coli O157:H7 associated with a children's water spray park and identified by two rounds of pulsed-field gel electrophoresis testing;Public Health Agency of Canada;CCDR.,2005

4. Transmission of Escherichia coli O157:H7 from contaminated manure and irrigation water to lettuce plant tissue and its subsequent internalization;Solomon;Appl Environ Microbiol,2002

5. http://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html#illness 2014

Cited by 7 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. Sublethal injury and recovery of Escherichia coli O157:H7 after freezing and thawing;Food Control;2021-02

2. The role of food compounds and emerging technologies on phage stability;Innovative Food Science & Emerging Technologies;2020-08

3. Dynamic self-recovery of injured Escherichia coli O157:H7 induced by high pressure processing;LWT;2019-10

4. Hurdle technology: A novel approach for enhanced food quality and safety – A review;Food Control;2017-03

5. Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance ofSalmonellaTyphimurium;International Journal of Food Science & Technology;2016-11-03