Mycobacterium paratuberculosis: A Potential Food-Borne Pathogen?
نویسندگان
چکیده
منابع مشابه
Sensitivity of Escherichia albertii, a potential food-borne pathogen, to food preservation treatments.
Escherichia albertii is a potential food-borne pathogen because of its documented ability to cause diarrheal disease by producing attachment and effacement lesions. Its tolerances to heat (56 degrees C), acid (pH 3.0), and pressure (500 MPa [5 min]) were evaluated and found to be significantly less than those of wild-type E. coli O157:H7.
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1997
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(97)76321-5