Use of microbial antagonism to reduce pathogen levels on produce and meat products: A review

Canadian Journal of Microbiology

Volumn 52, Issue 11, 2006, Pages 1017-1026

  Kostrzynska, M ^a   Bachand, A ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Bacterial competition; Food borne pathogens; Lactic acid bacteria; Meat products; Produce

Indexed keywords

ESCHERICHIA COLI; FERMENTATION; MEATS; MOLECULAR BIOLOGY; STRAIN;

BACTERIAL COMPETITION; FOOD-BORNE PATHOGENS; LACTIC ACID BACTERIA; MEAT PRODUCTS;

MICROORGANISMS;

ANTAGONISM; BACTERIUM; INHIBITION; INTRASPECIFIC COMPETITION; MEAT; PATHOGEN;

BACTERIAL INFECTION; BACTERIUM COMPETENCE; CLOSTRIDIUM BOTULINUM; ESCHERICHIA COLI; FERMENTATION; FOOD CONTAMINATION; FOOD INTAKE; GROWTH INHIBITION; LACTIC ACID BACTERIUM; LISTERIA MONOCYTOGENES; MEAT; MICROBIAL ACTIVITY; MICROBIAL GROWTH; NONHUMAN; PATHOGENESIS; PRIORITY JOURNAL; REVIEW; SALMONELLA;

FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD POISONING; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; LACTIC ACID; LACTOBACILLUS; MEAT; VEGETABLES;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA;

EID: 33847007983     PISSN: 00084166     EISSN: None     Source Type: Journal    
DOI: 10.1139/W06-058     Document Type: Review

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