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- 19Escherichia coli
- 4Heat resistance
- 1Animal Manure
- 1Antibacterial agents
- 1Antimicrobial Compounds
- 2Liu, Yang
- 1Allen,Richelle J
- 1André, Maria C. P. B.
- 1Beliveau, Marie C
- 1Carvalho, Isabel D.
- 1Chen, Yuanyao
- 16Graduate Studies and Research, Faculty of
- 16Graduate Studies and Research, Faculty of/Theses and Dissertations
- 2Agricultural, Food and Nutritional Science, Department of
- 2Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Medicine, Department of
- 1Medicine, Department of/General Internal Medicine
Escherichia coli and Salmonella are contaminants in meat products and pose a risk for foodborne illness. Thermal lethality is the traditional method for controlling pathogens in meat products. It is recommended that ground beef and poultry products be cooked to internal temperatures of 71Â°C and...
Food processing, preservation and storage impose stresses on food bacteria. The maintenance of membrane lipid homeostasis through modification of phospholipids is a key strategy for bacteria to adapt environmental changes and survival in food. Mechanisms of adaptation are generally comparable...
Strains of Escherichia coli may survive heat or pressure stress, acquire specific virulence genes and cause severe human diseases. The locus of heat resistance (LHR) has been identified as an important heat resistant element in E. coli. The objective of this thesis was to explore the role of the...
Patterns of microbial host specificity have been observed at all host-related taxonomic levels, and several studies have demonstrated that Escherichia coli (E. coli) appears to display some level of host adaptation and specificity. Colonization of the gastrointestinal tract by E. coli largely...
Verotoxigenic Escherichia coli (VTEC) pose a risk for foodborne illness that can lead to death. Thermal food preservation to inactivate VTEC also alters food quality. High hydrostatic pressure (HHP) processing has been adopted by the food industry as an alternative to thermal preservation....
Towards the microbial production of a switchable solvent by using the enzyme indoleamine N-methyltransferaseDownload
Switchable solvents are a novel class of chemicals that are characterized with the ability to reversibly switch specific properties with the addition/removal of a trigger. For instance, a solution of low ionic strength can become one of high ionic strength, and vice versa. Switchable solvents...
Mechanisms of pressure-mediated cell death and injury in Escherichia coli: From fundamentals to food applicationsDownload
High hydrostatic pressure is commercially applied to extend the shelf life of foods, and to improve food safety. Current applications operate at ambient temperature and 600 MPa or less. However, bacteria that may resist this pressure level include the pathogens Staphylococcus aureus and strains...
The Cpx envelope stress response of Escherichia coli regulates and is regulated by the small RNA RprADownload
When bacteria sense changes in their environment, they adapt by altering the expression of their genes in such a way that accommodates the change. To do this, bacterial cells can modulate the activity of their genes at either the level of transcription, or at the post-transcriptional level....
Heat and Pressure Resistance of Escherichia coli and Its Inactivation In the Presence of Antimicrobial CompoundsDownload
Verotoxigenic Escherichia coli (VTEC) are pathogens causing severe foodborne disease. E. coli AW1.7 is a heat resistant beef carcass isolate that may be used as a surrogate organism to study the survival of VTEC on food. This dissertation examines the heat and pressure resistance of E. coli and...