Developing and optimizing bacteriophage treatment to control enterohemorrhagic Escherichia coli on fresh produce

International Journal of Food Microbiology

Volumn 236, Issue , 2016, Pages 90-97

  Snyder, Abigail B ^a   Perry, Jennifer J ^a   Yousef, Ahmed E ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Bacteriophage; Biocontrol; Enterohemorrhagic Escherichia coli; Food safety; Fresh produce

Indexed keywords

GREEN FLUORESCENT PROTEIN;

ARTICLE; BACTERIOPHAGE; BACTERIUM CULTURE; BIOLOGICAL PEST CONTROL; CELL LYSATE; COLONY FORMING UNIT; CONTROLLED STUDY; ENTEROHEMORRHAGIC ESCHERICHIA COLI; NONHUMAN; PLANT LEAF; SPINACH; SWEET PEPPER; ULTRACENTRIFUGATION; ULTRAVIOLET RADIATION; WASTE MANAGEMENT; ANALYSIS; BACTERIAL COUNT; COLIPHAGE; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; MICROBIOLOGY; PHYSIOLOGY; PREVENTION AND CONTROL; TEMPERATURE; VEGETABLE; VIROLOGY;

COLIPHAGES; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HUMANS; PLANT LEAVES; SPINACIA OLERACEA; TEMPERATURE; VEGETABLES;

EID: 84978819025     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.07.023     Document Type: Article

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