Salt at concentrations relevant to meat processing enhances Shiga toxin 2 production in Escherichia coli O157:H7

International Journal of Food Microbiology

Volumn 159, Issue 3, 2012, Pages 186-192

  Harris, Shaun M ^a   Yue, Wan Fu ^a,c   Olsen, Sarena A ^a   Hu, Jia ^a   Means, Warrie J ^a   McCormick, Richard J ^a   Du, Min ^b   Zhu, Mei Jun ^a,b  

^a UNIVERSITY OF WYOMING   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c ZHEJIANG A F UNIVERSITY   (China)

Author keywords

E. coli O157:H7; Prophage; Salt; Shiga toxin

Indexed keywords

MESSENGER RNA; RECA PROTEIN; SODIUM CHLORIDE; VEROTOXIN 2;

ARTICLE; BACTERIAL STRAIN; BACTERIAL VIRULENCE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ESCHERICHIA COLI; FOOD SAFETY; MEAT INDUSTRY; NONHUMAN; PROPHAGE; QUANTITATIVE ANALYSIS; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; STRESS; TOXIN SYNTHESIS;

ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; GENE EXPRESSION REGULATION, BACTERIAL; MEAT; PROPHAGES; REC A RECOMBINASES; SALTS; SHIGA TOXIN 2; VIRULENCE FACTORS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 84868013145     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.09.007     Document Type: Article

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