Mechanisms behind tailing in the pressure inactivation curve of a clinical isolate of Escherichia coli O157:H7

International Journal of Food Microbiology

Volumn 109, Issue 1-2, 2006, Pages 103-108

  Noma, Seiji ^a   Kajiyama, Daiki ^b   Igura, Noriyuki ^b   Shimoda, Mitsuya ^b   Hayakawa, Isao ^b  

^a KYUSHU UNIVERSITY   (Japan)

^b Laboratory of Food Process Engineering   (Japan)

Author keywords

Barotolerant cells; Cytoplasmic membrane; Hydrostatic pressure; Non ionic surfactant and emulsifying agent; Tailing

Indexed keywords

ETHIDIUM BROMIDE; LAURIC ACID DERIVATIVE; NONIONIC SURFACTANT; TRITON X 100;

ARTICLE; BACTERIUM CULTURE; CELL CULTURE; CELL MEMBRANE; CELL SUBPOPULATION; CELL SURVIVAL; CELL SUSPENSION; COLONY FORMING UNIT; CONTROLLED STUDY; CYTOPLASM; ESCHERICHIA COLI; NONHUMAN; PRESSURE;

COLONY COUNT, MICROBIAL; EMULSIFYING AGENTS; ESCHERICHIA COLI O157; HYDROSTATIC PRESSURE; KINETICS; LAURIC ACIDS; MODELS, BIOLOGICAL; OCTOXYNOL; SURFACE-ACTIVE AGENTS; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI O157:H7;

EID: 33646563459     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.01.018     Document Type: Article

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