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The Official Method for Isolation of Escherichia coli O157 and O26 from Food
Isolation of Escherichia coli O157 O26 Food
2009/4/8
The Official Method for Isolation of Escherichia coli O157 and O26 from Food.
Current Status of Enterohemorrhagic Escherichia coli O157 Infection after the Outbreak in Sakai, Japan
Enterohemorrhagic Escherichia coli O157 Infection Sakai Japan
2009/4/8
Current Status of Enterohemorrhagic Escherichia coli O157 Infection after the Outbreak in Sakai, Japan.
Survival of Escherichia coli O157:H7 in Milk Exposed to High Temperatures and High Pressure
Escherichia coli survival high temperature high pressure
2009/3/13
The objective of the present study was to determine the survival of two enterohemorrhagic Escherichia coli O157:H7 strains (no. 94 and 402) and a saprophytic E. coli 1 strain at temperatures of 55 and...
Inhibition of Escherichia coli O157： H7 in Cemens with Different Garlic Levels
Escherichia coli O157 Garlic Levels
2008/10/25
In order to determine the effect of garlic in Cemen on reduction of Escherichia coli O157:H7, Cemen with different garlic levels (0, 7.5, 10.0, 15.0, 20.0 and 25%) were prepared. Each batch of Cemen w...
Interventions to reduce/eliminate Escherichia coli O157:H7 in ground beef
Escherichia coli O157:H7 Non-O157 Shiga toxin-producing E. coli Salmonella Interventions Test-and-hold
2012/8/13
The Escherichia coli O157:H7 (E. coli O157:H7) outbreak in the Northwestern United States ushered in an era that has dramatically changed the way beef processors in the United States convert live catt...
Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during kefir fermentation
kefir fermentation E.coli O157:H7 Salmonella typhimurium Salmonella aureus
2014/3/4
In this research, the growth and survival of E. coli O157:H7, Salmonella typhimurium and Staphylococcus aureus were investigated during kefir fermentation. Two different levels of inoculation of the s...
A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef
E. coli O157:H7 Quantitative risk assessment Beef
2012/8/10
Since Escherichia coli O157:H7 first emerged as a food borne pathogen in the mid 1980s, it has been linked to many cases of food poisoning across the world. While multiple sources and routes of transm...
Inhibition of Escherichia coli O157: H7 in Cemens with Different Garlic Levels
ifferent Garlic Levels Escherichia coli
2016/5/27
In order to determine the effect of garlic in Cemen on reduction of Escherichia coli O157:H7, Cemen with different garlic levels (0, 7.5, 10.0, 15.0, 20.0 and 25%) were prepared. Each batch of Cemen w...
Pre-harvest interventions to reduce carriage of E. coli O157 by harvest-ready feedlot cattle
Food safety E. coli O157 Interventions Feedlot Cattle
2012/8/10
Escherichia coli O157 is an important cause of food-borne illness. The primary reservoir for this organism is cattle and at present the major site of control is within abattoirs. Recent data have high...