High stability of Stx2 phage in food and under food-processing conditions

Applied and Environmental Microbiology

Volumn 77, Issue 15, 2011, Pages 5336-5341

  Rode, Tone Mari ^a,c   Axelsson, Lars ^a   Granum, Per Einar ^b   Heir, Even ^a   Holck, Askild ^a   L'Abée Lund, Trine M ^b  

^a NOFIMA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c Norconserv AS   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

COOLING TEMPERATURE; DETECTION LEVELS; E. COLI; ENTEROHEMORRHAGIC ESCHERICHIA COLI; GROUND BEEF; HEATING CONDITIONS; HIGH STABILITY; HIGHER TEMPERATURES; IN-SITU; MATRIX; MOIST CONDITIONS; PHAGE PARTICLES; ROOM TEMPERATURE; SHIGA TOXIN;

BACTERIOPHAGES; ESCHERICHIA COLI; FOOD PROCESSING; GENES; PROCESSED FOODS; STABILITY; STRAIN;

FOOD STORAGE;

STAINLESS STEEL; VEROTOXIN 2; VIRUS DNA;

BACTERIOPHAGE; COLIFORM BACTERIUM; COOLING; DISINFECTION; ENVIRONMENTAL FACTOR; FOOD PROCESSING; INFECTIVITY; MATRIX; MOISTURE; NUMERICAL MODEL; RECOMBINATION; STABILIZATION; SURVIVAL; TEMPERATURE EFFECT; TOXIN; VIRULENCE;

ARTICLE; BACTERIOPHAGE; CYTOLOGY; DESICCATION; DISINFECTION; ENTEROHEMORRHAGIC ESCHERICHIA COLI; ESCHERICHIA COLI INFECTION; ESCHERICHIA COLI O157; FOOD; FOOD HANDLING; FOOD INDUSTRY; GASTROINTESTINAL TRACT; GENETICS; HUMAN; MEAT; METABOLISM; MICROBIOLOGY; TEMPERATURE; VIROLOGY;

BACTERIOPHAGES; DESICCATION; DISINFECTION; DNA, VIRAL; ENTEROHEMORRHAGIC ESCHERICHIA COLI; ESCHERICHIA COLI INFECTIONS; ESCHERICHIA COLI O157; FOOD; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; GASTROINTESTINAL TRACT; HUMANS; MEAT PRODUCTS; SHIGA TOXIN 2; STAINLESS STEEL; TEMPERATURE;

NORWAY;

ESCHERICHIA COLI;

EID: 79961039949     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00180-11     Document Type: Article

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