Induction of acid and oxidative reistance in Escherichia cole 0157:H7 by exposure to short-chain fatty acids /

Short-chain fatty acids (SCFAs) are commonly used as food preservatives to prevent microbial contamination of meat carcasses. However, the food-borne pathogen, E. coli O157:H7, is more resistant than other E. coli strains to SCFA treatment. Furthermore, those cells that survive SCFA treatment may...

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Bibliographic Details

Main Author:	Arnold, Carrie Nell
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1999.
Subjects:	Major molecular biology.
Online Access:	Link to OAK Trust copy