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- R. Sevenich; C. Rauh; D. Knorr
- Innovative food science & emerging technologies 2016 v.38 pp. 65-75
- bacterial spores; cold; enterohemorrhagic Escherichia coli; food matrix; foods; high pressure treatment; industry; ingredients; lipids; microorganisms; oils; pasteurization; solutes; synergism; temperature; water activity
- ... High pressure (HP) processing, typically at 600MPa in combination with mild temperatures, makes it possible to produce safe and high quality foods while inactivating pathogenic microorganisms such as Enterohaemorrhagic Escherichia coli (EHEC). In the last decade much research was conducted to understand the inactivation of spores at high pressures and elevated temperatures. Bacterial spore inactiv ...
- Andreas Baumgartner; Isabel Niederhauser; David Diston; Dominik Moor
- Journal für Verbraucherschutz und Lebensmittelsicherheit 2016 v.11 no.4 pp. 353-357
- Shiga-like toxins; enterohemorrhagic Escherichia coli; food safety; foods; genes; intimin; karsts; quantitative polymerase chain reaction; springs (water); virulence; virulent strains; Switzerland
- ... Within 2 months, two water sources in a karst area in Switzerland were sampled 9 times each, and analyzed by real-time PCR for 6 EHEC O-types, Shiga-like-toxin (stx1 and stx2) and intimin (eae) genes. With the exception of O111, 5 O-types were recorded regularly and at high frequencies (O26: 33.3 %; O157: 33.3 %; O104: 66.6 %; O103: 72.2 %; O145: 94.4 %). Genes for Shiga-like-toxins and intimin we ...