Effect of phage and host concentration on the inactivation of Escherichia coli O157:H7 on cooked and raw beef

Food Science and Technology International

Volumn 21, Issue 2, 2015, Pages 104-109

  Hudson, J A ^a   Billington, C ^a   Wilson, T ^a   On, S L W ^a  

^a ESR Christchurch Science Centre   (New Zealand)

Author keywords

bacteriophage; biocontrol; Escherichia coli O157:H7; food safety

Indexed keywords

BACTERIOPHAGES; BIOCONTROL; FOOD SAFETY; FOOD STORAGE; MEATS;

BACTERIAL CELLS; BACTERIAL PATHOGENS; E.COLI O157:H7; ESCHERICHIA COLI O157:H7; FREE CONTROL; INCUBATION PERIODS; ROOM TEMPERATURE; SAMPLING TIME;

ESCHERICHIA COLI;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

ANIMAL; BACTERIAL COUNT; BACTERIOPHAGE; BOVINE; COOKING; ESCHERICHIA COLI O157; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HUMAN; MICROBIAL VIABILITY; MICROBIOLOGY; PROCEDURES; RED MEAT; TEMPERATURE;

ANIMALS; BACTERIOPHAGES; CATTLE; COLONY COUNT, MICROBIAL; COOKING; ESCHERICHIA COLI O157; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD STORAGE; HUMANS; MICROBIAL VIABILITY; RED MEAT; TEMPERATURE;

EID: 84923083757     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213513031     Document Type: Article

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