Exposure to high hydrostatic pressure rapidly selects for increased RpoS activity and general stress-resistance in Escherichia coli O157: H7

International Journal of Food Microbiology

Volumn 163, Issue 1, 2013, Pages 28-33

  Vanlint, Dietrich ^a   Rutten, Nele ^a   Govers, Sander K ^a   Michiels, Chris W ^a   Aertsen, Abram ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Cross resistance; Escherichia coli O157:H7; Food borne pathogen; Heat; High hydrostatic pressure; RpoS

Indexed keywords

SIGMA FACTOR RPOS;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; CONTROLLED STUDY; ESCHERICHIA COLI O157; EXPOSURE; HEAT TOLERANCE; HIGH HYDROSTATIC PRESSURE; HYDROSTATIC PRESSURE; NONHUMAN; PHENOTYPE;

EID: 84875250486     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.02.001     Document Type: Article

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