An overview of molecular stress response mechanisms in escherichia coli contributing to survival of shiga toxin-producing escherichia coli during raw milk cheese production

Journal of Food Protection

Volumn 74, Issue 5, 2011, Pages 849-864

  Peng, Silvio ^a,b   Tasara, Taurai ^a   Hummerjohann, JöRg ^b   Stephan, Roger ^a  

^a UNIVERSITY OF ZURICH   (Switzerland)

^b AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

SHIGA TOXIN;

ANIMAL; BIOSYNTHESIS; CATTLE; CHEESE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; MILK; PHYSIOLOGICAL STRESS; PRODUCT SAFETY; REVIEW; SHIGA TOXIN PRODUCING ESCHERICHIA COLI;

ANIMALS; CATTLE; CHEESE; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; MICROBIAL VIABILITY; MILK; SHIGA TOXINS; SHIGA-TOXIGENIC ESCHERICHIA COLI; STRESS, PHYSIOLOGICAL;

ESCHERICHIA COLI;

EID: 79955582744     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-10-469     Document Type: Review

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