Ability of Shiga toxin-producing Escherichia coli and Salmonella spp. to survive in a desiccation model system and in dry foods.
about
Some Like It Hot: Heat Resistance of Escherichia coli in FoodA Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg ProductsPredicting survival of Salmonella in low-water activity foods: an analysis of literature data.Salmonella produces an O-antigen capsule regulated by AgfD and important for environmental persistence.Differential resuscitative effect of pyruvate and its analogues on VBNC (viable but non-culturable) Salmonella.Efficacy evaluation of commercial disinfectants by using Salmonella enterica serovar Typhimurium as a test organism.From Exit to Entry: Long-term Survival and Transmission of Salmonella.Thin aggregative fimbriae and cellulose enhance long-term survival and persistence of SalmonellaEffect of desiccation on tolerance of salmonella enterica to multiple stresses.Survival and heat resistance of Salmonella enterica and Escherichia coli O157:H7 in peanut butterCorrelation of intracellular trehalose concentration with desiccation resistance of soil Escherichia coli populationsGlobal transcriptional analysis of dehydrated Salmonella enterica serovar TyphimuriumProP is required for the survival of desiccated Salmonella enterica serovar typhimurium cells on a stainless steel surface.Food as a vehicle for transmission of Shiga toxin-producing Escherichia coli.Increased water activity reduces the thermal resistance of Salmonella enterica in peanut butter.Mechanisms of survival, responses and sources of Salmonella in low-moisture environmentsNon-O157 Shiga toxin-producing Escherichia coli in foods.Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods.Effect of stress on non-O157 Shiga toxin-producing Escherichia coli.Transmission of Bacterial Zoonotic Pathogens between Pets and Humans: The Role of Pet Food.Global response to desiccation stress in the soil actinomycete Rhodococcus jostii RHA1.Survival Kinetics of Salmonella enterica and Enterohemorrhagic Escherichia coli on a Plastic Surface at Low Relative Humidity and on Low-Water Activity Foods.Retention of Viability of Salmonella in Sucrose as Affected by Type of Inoculum, Water Activity, and Storage Temperature.Induction of Viable but Nonculturable Salmonella in Exponentially Grown Cells by Exposure to a Low-Humidity Environment and Their Resuscitation by Catalase.Survival of Salmonella in Cookie and Cracker Sandwiches Containing Inoculated, Low-Water Activity Fillings.Nosocomial Outbreak of a Novel Extended-Spectrum β-Lactamase Salmonella enterica Serotype Isangi Among Surgical Patients.Comparative genetics of the rdar morphotype in Salmonella.Effect of rapid product desiccation or hydration on thermal resistance of Salmonella enterica serovar enteritidis PT 30 in wheat flour.Global Screening of Salmonella enterica Serovar Typhimurium Genes for Desiccation SurvivalThermal inactivation of Salmonella enteritidis PT 30 in almond kernels as influenced by water activity.Thermal inactivation of desiccation-adapted Salmonella spp. in aged chicken litter.Temperature resistance of Salmonella in low-water activity whey protein powder as influenced by salt content.Effect of growth on the thermal resistance and survival of Salmonella Tennessee and Oranienburg in peanut butter, measured by a new thin-layer thermal death time device.General response of Salmonella enterica serovar Typhimurium to desiccation: A new role for the virulence factors sopD and sseD in survival.Prevalence and counts of Salmonella and enterohemorrhagic Escherichia coli in raw, shelled runner peanuts.Kinetics of biofilm formation and desiccation survival of Listeria monocytogenes in single and dual species biofilms with Pseudomonas fluorescens, Serratia proteamaculans or Shewanella baltica on food-grade stainless steel surfaces.A network of regulators promotes dehydration tolerance in Escherichia coli.Salmonella Survival Kinetics on Pecans, Hazelnuts, and Pine Nuts at Various Water Activities and Temperatures.Survival of Salmonella during Drying of Fresh Ginger Root (Zingiber officinale) and Storage of Ground Ginger.Development of a Dry Inoculation Method for Thermal Challenge Studies in Low-Moisture Foods by Using Talc as a Carrier for Salmonella and a Surrogate (Enterococcus faecium).
P2860
Q28066794-463D83D1-0662-4AD7-A7D3-C0CCBF408DF7Q28078910-82C9F924-F79B-4401-9AFA-A389A2E04685Q30848214-06E00D96-7F6D-4179-8D22-CBC7E19FA1A2Q33262403-4EA7E319-D47F-4840-A681-1D5E08E63275Q33805656-0673822C-70DD-481E-9862-A08F3BBDC3BCQ33848982-4709C92D-16E0-482A-9A09-8D90D80B0F6BQ34533403-EC92A0C6-C9ED-4BA6-9F0B-49EF1A37BF5CQ34564944-08BB42B8-32A8-4F2F-987F-62734FF11207Q34738224-C090A2FD-F348-41D2-9367-11D8E932335FQ35599151-8A876632-83D0-4BDC-9FB9-0E9F33D1BBC9Q36276128-00F0CDD6-716B-4D3F-A460-40976E06855EQ36362411-F2B08F79-A905-444F-A5E8-EDD9E29D625BQ36970460-127B6877-AC51-4621-AB9F-55189A2D9605Q36985472-5E286479-8738-4759-AC3B-1016C0FCB061Q37035862-8108D7F9-59D8-4E61-95C1-F0C8D1DA2F33Q37307063-78FE5E67-1E22-4F2D-A5CD-88F3EA270EDEQ37786659-86DA9568-6B25-4756-B956-FAD8891524A6Q37808521-8A7942C4-9C16-404B-9445-58F17DA7CE09Q38065052-C105C415-A17C-46F5-A9C7-75A573A8BCCCQ38421679-67511266-729B-4D3A-8052-E7993FE56E5CQ38607525-67D53448-C1EC-4FCF-93E6-F6CF7354C3F6Q38950275-36B123D3-7AF6-416F-BB80-B6592F23F257Q40109398-8B695890-97AB-4E96-8152-6AEE5693D2EDQ40325855-33FB2C78-AC13-496C-9D2C-FD648A44CBFDQ40499556-3BBD61DF-F5AD-49A3-A806-CF61D494C24EQ40701541-D89A762B-9272-43B2-B3E0-B046C8806457Q41064180-638D13F0-98FD-48EF-8294-EE88EC25AA3DQ41359678-62E5D616-8E8C-4422-AEDD-8E88B697361EQ41699584-4A795F0D-836A-430F-9B92-607ECE88D963Q42278853-917D33C4-0A06-4F78-A018-BDDEB2152B3EQ42930125-3CA789E4-28D6-4D5B-AC1E-F9C7E771D20AQ45152235-12065459-76C1-4E00-9572-5917FC3899A5Q45352570-05A0ECCF-537A-40A6-9098-139E1E753AF5Q46054906-0898C42E-374A-4CEB-9422-B307C288CBC7Q46877247-69AFA026-30F9-4C5A-A23B-8F7B237D02B1Q46985980-3F2B86BB-E3A3-4232-BCB5-3C4E659930B2Q49851989-C1903EF0-530B-43D9-BB8C-96BE294DC0B7Q49953113-CB33EA97-B027-436D-A7FE-19B8DB24A1C0Q49976165-D21E2C2E-E42B-439F-BDD7-38F0843E8B04Q49986461-5D2194D1-C32B-49B2-8F01-C99233B70AA7
P2860
Ability of Shiga toxin-producing Escherichia coli and Salmonella spp. to survive in a desiccation model system and in dry foods.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
2005年论文
@zh
2005年论文
@zh-cn
name
Ability of Shiga toxin-produci ...... model system and in dry foods.
@en
Ability of Shiga toxin-produci ...... model system and in dry foods.
@nl
type
label
Ability of Shiga toxin-produci ...... model system and in dry foods.
@en
Ability of Shiga toxin-produci ...... model system and in dry foods.
@nl
prefLabel
Ability of Shiga toxin-produci ...... model system and in dry foods.
@en
Ability of Shiga toxin-produci ...... model system and in dry foods.
@nl
P2093
P2860
P1476
Ability of Shiga toxin-produci ...... model system and in dry foods.
@en
P2093
Kenji Sakae
Masakado Matsumoto
Reiji Hiramatsu
Yutaka Miyazaki
P2860
P304
P356
10.1128/AEM.71.11.6657-6663.2005
P407
P577
2005-11-01T00:00:00Z