Lysozyme as a barrier to growth of Bacillus anthracis strain Sterne in liquid egg white, milk and beef

Food Microbiology

Volumn 28, Issue 6, 2011, Pages 1231-1234

  Sung, Kidon ^a   Khan, Saeed A ^a   Nawaz, Mohamed S ^a   Cerniglia, Carl E ^a   Tamplin, Mark L ^b   Phillips, Robert W ^c   Kelley, Lynda Collins ^c  

^a NATIONAL CENTER FOR TOXICOLOGICAL RESEARCH   (United States)

^b UNIVERSITY OF TASMANIA   (Australia)

^c RUSSELL RESEARCH CENTER   (United States)

Author keywords

Bacillus anthracis; Egg white; Inactivation; Lysozyme; Spore

Indexed keywords

EGG WHITE; FOOD PRESERVATIVE; LYSOZYME;

ANIMAL; ARTICLE; BACILLUS ANTHRACIS; CATTLE; DRUG EFFECT; EVALUATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; MILK;

ANIMALS; BACILLUS ANTHRACIS; CATTLE; EGG WHITE; FOOD PRESERVATION; FOOD PRESERVATIVES; HOT TEMPERATURE; MEAT; MICROBIAL VIABILITY; MILK; MURAMIDASE;

BACILLUS ANTHRACIS; BACILLUS CEREUS; BACILLUS PUMILUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 79957951938     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.03.002     Document Type: Article

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