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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
Application of antimicrobials for the elimination of Escherichia coli and Listeria monocytogenes in brine injected beefDownload
The application of antimicrobials to a brine-injected raw beef roast for the elimination/inhibition of heat resistant Escherichia coli and Listeria monocytogenes was investigated. The choice of antimicrobials for use in brine injected beef was based on minimum bactericidal concentration in brine...
Shiga toxin-producing Escherichia coli (STEC) is a worldwide health concern. To detect STEC, a loop mediated isothermal amplification reaction (LAMP) was optimized to detect shiga toxin genes. LAMP’s performance was compared to conventional and real-time (RT) PCR using two product detection...
Environmental Risk Factors Associated with Contamination of Private Drinking Water Wells with Escherichia coliDownload
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...
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...
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...
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...
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...
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...
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...