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Induction of acid and oxidative reistance in Escherichia cole 0157:H7 by exposure to short-chain fatty acids
(Texas A&M University, 2013-02-22)
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 ...