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Combine thermal processing with polyvalent phage LPEK22 to prevent the Escherichia coli and Salmonella enterica contamination in food.
Zhang, Yue; Zou, Geng; Islam, Md Sharifull; Liu, Kun; Xue, Suqiang; Song, Zhiyong; Ye, Yingwang; Zhou, Yang; Shi, Yuanguo; Wei, Shaozhong; Zhou, Rui; Chen, Huanchun; Li, Jinquan.
Afiliación
  • Zhang Y; State Key Laboratory of Agricultural Microbiology, Key Laboratory of Environment Correlative Dietology, College of Biomedicine and Health, College of Food Science and Technology, Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
  • Zou G; State Key Laboratory of Agricultural Microbiology, Key Laboratory of Environment Correlative Dietology, College of Biomedicine and Health, College of Food Science and Technology, Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
  • Islam MS; State Key Laboratory of Agricultural Microbiology, Key Laboratory of Environment Correlative Dietology, College of Biomedicine and Health, College of Food Science and Technology, Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Center for Canc
  • Liu K; State Key Laboratory of Agricultural Microbiology, Key Laboratory of Environment Correlative Dietology, College of Biomedicine and Health, College of Food Science and Technology, Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
  • Xue S; State Key Laboratory of Agricultural Microbiology, Key Laboratory of Environment Correlative Dietology, College of Biomedicine and Health, College of Food Science and Technology, Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
  • Song Z; State Key Laboratory of Agricultural Microbiology, Key Laboratory of Environment Correlative Dietology, College of Biomedicine and Health, College of Food Science and Technology, Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
  • Ye Y; School of Food Science and Bioengineering, Hefei University of Technology, Hefei, Anhui 230009, China.
  • Zhou Y; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
  • Shi Y; Shenzhen Institute of Quality & Safety Inspection and Research, Shenzhen 518000, China.
  • Wei S; State Key Laboratory of Agricultural Microbiology, Key Laboratory of Environment Correlative Dietology, College of Biomedicine and Health, College of Food Science and Technology, Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
  • Zhou R; State Key Laboratory of Agricultural Microbiology, Key Laboratory of Environment Correlative Dietology, College of Biomedicine and Health, College of Food Science and Technology, Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
  • Chen H; State Key Laboratory of Agricultural Microbiology, Key Laboratory of Environment Correlative Dietology, College of Biomedicine and Health, College of Food Science and Technology, Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
  • Li J; State Key Laboratory of Agricultural Microbiology, Key Laboratory of Environment Correlative Dietology, College of Biomedicine and Health, College of Food Science and Technology, Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Hongshan
Food Res Int ; 165: 112454, 2023 03.
Article en En | MEDLINE | ID: mdl-36869473
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Bacteriófagos / Salmonella enterica / Productos de la Carne Límite: Animals Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Bacteriófagos / Salmonella enterica / Productos de la Carne Límite: Animals Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article País de afiliación: China