Salmonella enteritidis phage type 4 isolates more tolerant of heat, acid, or hydrogen peroxide also survive longer on surfaces

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Effects of temperature shift on acid and heat tolerance in Salmonella enteritidis phage type 4.

The transfer of cells of Salmonella enteritidis phage type 4 from 20 to 37-46 degrees C resulted in marked increases in acid and heat tolerance. The former was maximized within 5 to 15 min of the shift and was largely independent of protein synthesis. In contrast, induction of increased heat tolerance was slower, requiring more than 60 min to be completed, and was prevented by inhibition of pro...

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Case-control study of infections with Salmonella enteritidis phage type 4 in England.

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Natural or raw almonds and an outbreak of a rare phage type of Salmonella enteritidis infection.

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ژورنال

عنوان ژورنال: Applied and Environmental Microbiology

سال: 1995

ISSN: 0099-2240,1098-5336

DOI: 10.1128/aem.61.8.3161-3164.1995