Effect of the Food Additives Sodium Citrate and Disodium Phosphate on Shiga Toxin-Producing Escherichia coli and Production of stx-Phages and Shiga toxin-Reference-Cited by-同舟云学术

Effect of the Food Additives Sodium Citrate and Disodium Phosphate on Shiga Toxin-Producing Escherichia coli and Production of stx-Phages and Shiga toxin

Published:2016-06-23 Issue: Volume:7 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Lenzi Lucas J.,Lucchesi Paula M. A.,Medico Lucía,Burgán Julia,Krüger Alejandra

Funder

Fondo para la Investigación Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference32 articles.

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3. Risk factors for Shiga toxin-producing Escherichia coli infections in preadolescent school children in Buenos Aires, Argentina.;Bentancor;J. Infect. Dev. Ctries.,2012

4. Prevalence and characterization of non-O157 Shiga toxin-producing Escherichia coli isolates from commercial ground beef in the United States.;Bosilevac;Appl. Environ. Microbiol.,2011

5. Treatments using hot water instead of lactic acid reduce levels of aerobic bacteria and Enterobacteriaceae and reduce the prevalence of Escherichia coli O157:H7 on preevisceration beef carcasses.;Bosilevac;J. Food Prot.,2006

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