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- 19Escherichia coli
- 4Heat resistance
- 1Antibacterial agents
- 1Antimicrobial Compounds
- 1Allen,Richelle J
- 1Beliveau, Marie C
- 1Chen, Yuanyao
- 1Evans, Alexander D
- 1Garcia-Hernandez, Rigoberto
- 1Harris, L. J.
The safety of low water activity (aW) foods is a concern due to the survival of low-infectious dose pathogens such as Escherichia coli and Salmonella. Desiccation of non-heat resistant E. coli and Salmonella increases their heat resistance; therefore, a non-thermal alternative is necessary to...
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...
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...
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...
Molecular Mechanisms Used by Auxiliary Regulator NlpE to Signal the Cpx Envelope Stress Response in Escherichia coliDownload
The Cpx two-component system senses and mediates adaptation to envelope stresses in Escherichia coli. NlpE is an outer membrane lipoprotein that senses surface adhesion and signals the Cpx pathway. This work focused on investigating the molecular mechanisms used by NlpE to signal the Cpx pathway...
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...
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...
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....
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...
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....