Shiga Toxin-Producing <i>Escherichia coli</i> in the Long-Term Survival Phase Exhibit Higher Chlorine Tolerance and Less Sublethal Injury Following Chlorine Treatment of Romaine Lettuce.

Bhullar, Manreet Singh; Shaw, Angela; Mendonca, Aubrey; Monge, Ana; Nabwire, Lillian; Thomas-Popo, Emalie

Shiga Toxin-Producing Escherichia coli in the Long-Term Survival Phase Exhibit Higher Chlorine Tolerance and Less Sublethal Injury Following Chlorine Treatment of Romaine Lettuce.

Bhullar, Manreet Singh; Shaw, Angela; Mendonca, Aubrey; Monge, Ana; Nabwire, Lillian; Thomas-Popo, Emalie.

Afiliação

Bhullar MS; Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA.
Shaw A; Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA.
Mendonca A; Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA.
Monge A; Interdepartmental Microbiology Graduate Program, Iowa State University, Ames, Iowa, USA.
Nabwire L; Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA.
Thomas-Popo E; Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA.

Foodborne Pathog Dis ; 18(4): 276-282, 2021 04.

Article em En | MEDLINE | ID: mdl-33471590

Assuntos

Antibacterianos; Cloro/farmacologia; Desinfetantes/farmacologia; Lactuca/microbiologia; Escherichia coli Shiga Toxigênica/efeitos dos fármacos; Antibacterianos/farmacologia; Tolerância a Medicamentos; Microbiologia de Alimentos

Palavras-chave

Escherichia coli; chlorination; lettuce; long-term-survival; sub-lethal injury

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Cloro / Lactuca / Desinfetantes / Escherichia coli Shiga Toxigênica / Antibacterianos Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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