High Stability of Stx2 Phage in Food and under Food-Processing Conditions

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Veröffentlicht in:	Applied and Environmental Microbiology 2011-08, Vol.77 (15), p.5336-5341
Hauptverfasser:	RODE, Tone Mari, AXELSSON, Lars, GRANUM, Per Einar, HEIR, Even, HOLCK, Askild, L'ABEE-LUND, Trine M
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteriophages - genetics Bacteriophages - metabolism Biological and medical sciences Desiccation Disinfection DNA, Viral E coli Enterohemorrhagic Escherichia coli - cytology Enterohemorrhagic Escherichia coli - genetics Enterohemorrhagic Escherichia coli - virology Escherichia coli Infections - epidemiology Escherichia coli O157 Fermentation Food - virology Food Handling Food Microbiology Food products Food-Processing Industry Fundamental and applied biological sciences. Psychology Gastrointestinal Tract - microbiology Gastrointestinal Tract - virology Humans Meat Products Microbiology Shiga Toxin 2 - metabolism Stainless Steel Temperature Toxins
Online-Zugang:	Volltext
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Zusammenfassung:	Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit StumbleUpon Twitter current issue Spotlights in the Current Issue AEM About AEM Subscribers Authors Reviewers Advertisers Inquiries from the Press Permissions & Commercial Reprints ASM Journals Public Access Policy AEM RSS Feeds 1752 N Street N.W. • Washington DC 20036 202.737.3600 • 202.942.9355 fax • journals@asmusa.org Print ISSN: 0099-2240 Online ISSN: 1098-5336 Copyright © 2014 by the American Society for Microbiology. For an alternate route to AEM .asm.org, visit: AEM
ISSN:	0099-2240 1098-5336
DOI:	10.1128/AEM.00180-11