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- 4Gänzle, Michael G.
- 2Garcia-Hernandez, Rigoberto
- 1Li, Hui
- 1Liu, Yang
- 1McMullen, Lynn M.
- 1McMullen, Lynn
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...
Escherichia coli AW1.7 is a heat resistant food isolate and the occurrence of pathogenic strains with comparable heat resistance may pose a risk to food safety. To identify the genetic determinants of heat resistance, 29 strains of E. coli that differed in their of heat resistance were analyzed...
Effect of hydrostatic pressure and antimicrobial on survival of Listeria monocytogenes and enterohaemorrhagic E.coli in beefDownload
The effects of marinades on Listeria monocytogenes and enterohaemorrhagic Escherichia coli were investigated in pressure treated beef steaks. Meat was treated with 600 MPa or 450 MPa. Marinades did not enhance pressure inactivation of E. coli in beef steaks and marinades prevented...
Development and validation of a surrogate strain cocktail to evaluate bactericidal effects of pressure on verotoxigenic Escherichia coliDownload
Many strains of verotoxigenic Escherichia coli (VTEC) are highly resistant to pressure. To facilitate future studies to improve the elimination of VTEC by pressure processing of food, this study developed and validated a cocktail of non-pathogenic strains of E. coli with equal or higher...