Escherichia coli O157:H7 growth in laboratory media as affected by phenolic antioxidants

Escherichia coli O157:H7 growth in laboratory media as affected by phenolic antioxidants

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	OGUNRINOLA, O.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 5 (1996), p. 1017-1020
Materias:	Industria alimentaria Escherichia Bacteria Antioxidantes Compuestos fenólicos Antimicrobiano
Publicación relacionada:	Contenido en: Journal of Food Science

Ejemplares similares

Investigación de Escherichia coli 157:H7 en planta de faena de pollos

The endophytic lifestyle of Escherichia coli O157:H7 quatification and internal localization in roots

Inactivation of Escherichia coli O157:H7 and Escherichia coli 8739 in apple juice by pulsed electric fields
por: Gulsun Akdemir Evrendilek, Q.

Inhibition of growth of Escherichia coli O157:H7 in fresh radish (Raphanus sativus L.) sprout production by calcinated calcium
por: Bari, M. L.

Escherichia coli enterohemorrágica
por: Ruscica, María Gabriela

Escherichia coli O157:H7 induces stronger plant immunity than Salmonella enterica Typhimorium SL1344

Prevalencia de escherichia coli O157:H7/NM y cuantificación de riesgo de transmisión en carnicerías del municipio de Tafí Viejo
por: Jure, María Angela, et al.
Publicado: (2018)

Rapid detection of Escherichia coli O157:H7 in ground beef using a fiber-optic biosensor
por: De Marco, Daniel R.

Effect of meat binding formulations on thermal inactivation of Escherichia coli O157:H7 internalized in beef

Transfer of Escherichia coli O157:H7 to spinach by house flies, Musa domestica (Diptera: Muscidae)

Escherichia coli 0157:H7 aspetti generali ed epidemiologici
por: Mutti, Paola

Inactivation of Escherichia coli O157:H7 and Salmonellla in apple cider and orange juice treated with combinations of ozone, dimethyl dicarbonate, and hydrogen peroxide
por: Williams, Robert C.

Contamination of intact apples after immersion in an aqueous environment containing Escherichia coli 0157:H7
por: Buchanan, R. L.

Survival of enterohemorrhagic Escherichia coli O157:H7 in bovine feces applied to lettuce and the effectiveness of chlorinated water as a disinfectant
por: Beuchat, Larry

Influence of various commercial packaging conditions on survival of Escherichia coli O157:H7 to iiradiation by electron beam versus gamma rays
por: López-González, Verónica

Identificación de virotipos de Escherichia coli

Irradiation compared with chlorination for elimination of Escherichia coli O157:H7 internalized in lettuce leaves influence of lettuce variety
por: Niemira, B. A.

Efficacy of pulsed UV-Light for the decontamination of Escherichia coli O157:H7 and Salmonella spp. on raspberries and strawberries
por: Bialka, K. L.

Inactivation of Escherichia coli by carbon dioxide under pressure
por: Ballestra, P.

Attachment of Escherichia coli O157:H7 to lettuce leaf surface and bacterial viability in response to Chlorine treat ment as demonstrated by using confocal scanning laser microscopy
por: Seo, K. H.

Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat
por: Linton, M.

Inactivation of Escherichia coli with power ultrasound in apple cider

Liquid smoke effects on escherichia coli 0157:H7, and its antioxidat properties in beef products
por: Estrada-Muñoz, R.

Survival of escherichia coli 0157:H7 in apple cider as affected by dimethyl dicarbonate, sodium bisulfite, and sodium benzoate
por: FISHER, T.

Ocorrência de coliformes fecais e Escherichia coli em alface comercializada em Goiânia-Go
por: Rolim, H.M.V.

Relación clonal de Escherichia coli O157:H7 aislada en un caso de SUH, un portador asintomático y muestras de alimentos

Phenolic composition and antioxidant activity of indian wines

Prevalence of Escherichia coli in apple cider manufactured in Connecticut
por: Dingman, Douglas W.

E. coli 0 157 et produits acides mobilisent les microbiologistes
por: TJOMB, Paul

Escherichia coli productor de toxina shiga (STEC) serotipo O157:H7 hipervirulentos
por: Busquet, Melisa, et al.
Publicado: (2018)

Antioxidant capacity and phenolic content of selected strawberry

Antimicrobial effects of lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli O157:H7
por: Min, Seacheol

Escherichia coli O157:H7 y otros parámetros microbiológicos en carne molida y hamburguesas en San Juan - Argentina

Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods
por: Xu, B. J.

Evaluación de la transmisión de cepas de Escherichia coli Shigatoxigénicas (Stec)
por: Bentancor, Adriana

Characterization of the risk to human health of pathogenic Escherichia coli isolates from chicken carcasses
por: Caya, François

Antimicrobial effect of electrolyzed oxidizing water against Escherichia coli 0157:H7 and Listeria monocytogenes on fresh strawberries (Fragaria x ananassa)
por: Udompijitkul, P.

In hydrolyzed cow's milk helicobacter pylori becomes nonculturable and the growth of Salmonella typhi and Escherichia coli is inhibited

Decontamination of Escherichia coli 0157:H7 and Salmonella enterica on blueberries using ozone and pulsed UV-light.
por: Bialka, K. L.

Phenolic content and antioxidant activity of Primitivo wine comparison among winemaking technologies