Impact of dry chilling on the genetic diversity of Escherichia coli on beef carcasses and on the survival of E. coli and E. coli O157

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• 作者：Jeyachchandran Visvalingam ; Yang Liu ; Xianqin Yang ; ^{xianqin.yang@agr.gc.ca}
• 关键词：Escherichia coli ; E. coli O157 ; Dry chilling ; Relative humidity ; MLVA
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：6 March 2017
• 年：2017
• 卷：244
• 期：Complete
• 页码：62-66
• 全文大小：509 K
• 卷排序：244

文摘

Genetic diversity of Escherichia coli on beef remained high during dry chilling. E. coli from different stages of chilling did not differ in response to desiccation. Strains of E. coli O157 did not differ from generic E. coli in response to desiccation. Dry chilling may be used as an effective antimicrobial intervention for beef carcasses.