Locus of Heat Resistance (LHR) in Meat-Borne Escherichia coli: Screening and Genetic Characterization-Reference-Cited by-同舟云学术

Locus of Heat Resistance (LHR) in Meat-Borne Escherichia coli: Screening and Genetic Characterization

Published:2021-03-11 Issue:7 Volume:87 Page:
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Guragain Manita¹^ORCID,Brichta-Harhay Dayna M.¹,Bono James L.¹,Bosilevac Joseph M.¹

Affiliation:

1. U.S. Department of Agriculture, Agricultural Research Service, Roman L. Hruska U.S. Meat Animal Research Center, Clay Center, Nebraska, USA

Abstract

Currently, a “multiple-hurdle” approach based on a combination of different antimicrobial interventions, including heat, is being utilized during meat processing to control the burden of spoilage and pathogenic bacteria. Our recent study suggests that U.S. beef cattle harbor Escherichia coli that possess the locus of heat resistance (LHR).

Funder

Foundation for Meat and Poultry Research and Education

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.02343-20

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