Foodborne Pathogens 2009
DOI: 10.1533/9781845696337.2.581
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Pathogenic Escherichia coli

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Cited by 5 publications
(3 citation statements)
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“…The optimum pH for growth is 6.0 to 8.0. Reported range for E. coli is 4.4 to 9.0 (El·SA 2011, Bell and Kyriakidis 2009, Meng et al 2007, bratamico and Smith 2006 Most of STEC strains (including £. coli Ol 57:H7) are unusually acid tolerant, being able to withstand exposure to extremely acidic conditions (pH 2.0), par ticularly when they arc previously incubated at acidic pll environments (Brudzinski and Harrison 1998).…”
Section: Characteristics Of Stecmentioning
confidence: 99%
See 1 more Smart Citation
“…The optimum pH for growth is 6.0 to 8.0. Reported range for E. coli is 4.4 to 9.0 (El·SA 2011, Bell and Kyriakidis 2009, Meng et al 2007, bratamico and Smith 2006 Most of STEC strains (including £. coli Ol 57:H7) are unusually acid tolerant, being able to withstand exposure to extremely acidic conditions (pH 2.0), par ticularly when they arc previously incubated at acidic pll environments (Brudzinski and Harrison 1998).…”
Section: Characteristics Of Stecmentioning
confidence: 99%
“…Vcrocytotoxin-producing (Verocytotoxigenic) £". coti (VTEC) which may be referred to as Shiga toxins (Stx) producing E, coli (STEC) especially those causing haemorrhagic ill nesses acquired significance for the food industry in the last 30 yeans (EFSA 2011, Bell and Kyriakidis 2009, Meng et al 2007, Fratamico and Smith 2006 (Karmali 2004). The aim of the present work was to review selected major reported food-borne STEC outbreaks worldwide.…”
Section: Introductionmentioning
confidence: 99%
“…The coagulation of proteins at higher temperatures, also limits the pasteurization of egg to lower temperatures and longer duration [ 2 , 9 ]. This limitation can cause microbiological hazards, such as Escherichia coli contamination [ 10 ].…”
Section: Introductionmentioning
confidence: 99%