Susceptibility of Escherichia coli O157:H7 grown at low temperatures to the krypton-chlorine excilamp
Author:
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-37060-1.pdf
Reference50 articles.
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2. Tuttle, J. et al. Lessons from a large outbreak of Escherichia coli O157: H7 infections: insights into the infectious dose and method of widespread contamination of hamburger patties. Epidemiology and Infection 122, 185 (1999).
3. Willshaw, G. et al. Vero cytotoxin‐producing Escherichia coli O157 in beefburgers linked to an outbreak of diarrhoea, haemorrhagic colitis and haemolytic uraemic syndrome in Britain. Letters in Applied Microbiology 19, 304–307 (1994).
4. Bae, Y. M. & Lee, S. Y. Inhibitory effects of UV treatment and a combination of UV and dry heat against pathogens on stainless steel and polypropylene surfaces. Journal of Food Science 77 (2012).
5. Beuchat, L. R. & Ryu, J.-H. Produce handling and processing practices. Emerging Infectious Diseases 3, 459 (1997).
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