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Skip to Search Results- 6Gänzle, Michael G.
- 3Garcia-Hernandez, Rigoberto
- 2Li, Hui
- 2Liu, Yang
- 2McMullen, Lynn M.
- 2Zahran, Somaya
- 29Graduate and Postdoctoral Studies (GPS), Faculty of
- 29Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 7Agricultural, Food and Nutritional Science, Department of
- 7Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Medicine, Department of
- 1Medicine, Department of/General Internal Medicine
- 13Department of Agricultural, Food, and Nutritional Science
- 6Department of Biological Sciences
- 2Department of Chemical and Materials Engineering
- 1Department of Agriculture, Food and Nutritional Science
- 1Department of Biochemistry
- 1Department of Food Science
- 5Raivio, Tracy (Biological Sciences)
- 2Gaenzle, Michael (Agricultural, Food and Nutritional Science)
- 2Gaenzle, Michael (Agricultural, Food, and Nutritional Science)
- 2Gänzle, Michael (Agricultural, Food and Nutritional Science)
- 2McMullen, Lynn (Agricultural, Food and Nutritional Science)
- 1Betti, Mirko (Agricultural, Food & Nutritional Science )
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Environmental Risk Factors Associated with Contamination of Private Drinking Water Wells with Escherichia coli
DownloadFall 2014
The focus of this research was to identify environmental risk factors that play a critical role in the contamination of drinking water wells with Escherichia coli. This study used data from a case control-study carried out between April 2005 and September 2006 in Ontario and Alberta, using...
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Spring 2019
During food processing, Escherichia coli are exposed to stress from oxidation, osmolarity and temperature, and have developed mechanisms to survive. A highly heat resistant strain of E. coli AW1.7 was isolated from a beef carcass after thermal processing and it has a genomic island called the...
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Fall 2017
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...
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Heat and Pressure Resistance of Escherichia coli and Its Inactivation In the Presence of Antimicrobial Compounds
DownloadFall 2014
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...
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Spring 2018
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 71°C and...
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Fall 2011
The mechanism of heat resistance in an exceptionally resistant strain of E. coli was investigated. E. coli AW1.7 was compared to a heat sensitive strain, E. coli GGG10. The heat resistance of both strains was increased by inclusion of NaCl, but only E. coli AW1.7 exhibited a consistent heat...
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Fall 2016
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...
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Inactivation of Escherichia coli Using Electrochemical Disinfection with Potassium Periodate (KIO4)
DownloadSpring 2020
Electrochemical disinfection of water has drawn attention in recent years as an alternative for conventional chlorine-based water treatment, due to the generation of toxic disinfection by-products (DBP) during chlorination, and increased antibiotics resistant, chlorine resistant and virulent E....
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Influence of cyclopropane fatty acids on heat, high pressure, acid, and oxidative stress resistance in Escherichia coli
Download2016-01-01
Chen, Yuan Yao, Gänzle, Michael G.
Heat and high pressure resistant strains of Escherichia coli are a challenge to food safety. This study investigated effects of cyclopropane fatty acids (CFAs) on stress tolerance in the heat- and pressure-resistant strain E. coli AW1.7 and the sensitive strain E. coli MG1655. The role of CFAs...
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Mechanisms of pressure-mediated cell death and injury in Escherichia coli: From fundamentals to food applications
Download2015
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...