Search Results - "Escherichia coli O157:H7"
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Source: Bioengineering (Basel). Aug2026, Vol. 13 Issue 8, p858. 21p.
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Source: Open Veterinary Journal. 2026, Vol. 16 Issue 6, p3879-3893. 15p.
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Source: PLoS Pathogens. 5/18/2026, Vol. 22 Issue 5, p1-20. 20p.
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Source: Food Protection Trends. Mar/Apr2026, Vol. 46 Issue 2, p132-139. 8p.
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Source: Veterinary Medicine International. 4/7/2026, Vol. 2026, p1-9. 9p.
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Source: PLoS ONE. 4/7/2026, Vol. 21 Issue 4, p1-17. 17p.
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Source: Agricultural Biotechnology Journal. 2026, Vol. 18 Issue 2, p239-254. 16p.
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Source: Sensors (14248220). Mar2026, Vol. 26 Issue 6, p1894. 25p.
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Source: PLoS Pathogens. 3/3/2026, Vol. 22 Issue 3, p1-28. 28p.
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Source: Journal of Pure & Applied Microbiology. 2026, Vol. 20 Issue 1, p270-279. 10p.
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Alternate Title: Presence of Escherichia coli O157:H7 in Minced Meat and Determination of Antibiotic Resistance.
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Source: Van Veterinary Journal. Mar2026, Vol. 37 Issue 1, p28-35. 8p.
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Source: Open Forum Infectious Diseases. Mar2026, Vol. 13 Issue 3, p1-8. 8p.
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Source: Antibodies (2073-4468). Feb2026, Vol. 15 Issue 1, p11. 18p.
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Alternate Title: ضدعفونی کارآمد سطوح غذا با استفاده از درمان ترکیبی SDS و اسیدهای آلی اثر بخشی در برابر اشریشیا کولای H7:0157 و استافیلوکوکوس اورئوس.
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Source: Journal of Food Science & Technology (2008-8787). Feb2026, Vol. 22 Issue 168, p38-51. 14p.
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Source: Veterinary Medicine & Science. Jan2026, Vol. 12 Issue 1, p1-18. 18p.
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Mechanism of sublethal injury induced by refrigerated thawing on Escherichia coli O157:H7 in suspension and carrot
Risk perception and preventive control in indoor plant production: food safety practices among Swedish operators of leafy vegetables and microgreens
Electrochemical identification of riboflavin-mediated redox adaptation in Escherichia coli under mild heat stress
Clarifying ribA-dependent survival under mild heat stress in Escherichia coli
Linking fermentation and drying kinetics to Listeria monocytogenes inactivation in salami: A dynamic process monitoring approach
Bacteriophage biocontrol for fresh produce safety: mechanisms, delivery systems, and material-based applications
Efficacy of blue light-assisted ClO2 for Salmonella decontamination on basil leaves: inactivation kinetics, quality preservation, and microbiota dynamics
Subzero UV disinfection in refrigerated cabinets using low-pressure mercury lamps: Thermal management and microbiological validation for food cold-chain applications
Beyond pressure and time: matrix pH, acid exposure, and sampling strategy govern high-pressure inactivation of Listeria monocytogenes in fruit purees