Acid tolerance and gad mRNA levels of Escherichia coli O157:H7 grown in foods. (Q54530069)

31 May 2018

title

Acid tolerance and gad mRNA levels of Escherichia coli O157:H7 grown in foods. (English)

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31 May 2018

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Kumio Yokoigawa

1

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31 May 2018

Akiko Takikawa

series ordinal

2

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31 May 2018

Yoko Okubo

series ordinal

3

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31 May 2018

Seiichi Umesako

series ordinal

4

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31 May 2018

publication date

1 May 2003

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31 May 2018

International Journal of Food Microbiology

published in

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31 May 2018

volume

82

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31 May 2018

issue

3

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31 May 2018

page(s)

203-211

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31 May 2018

An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption

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A multistate outbreak of Escherichia coli O157:H7 infections associated with consumption of mesclun lettuce

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Acid adaptation of Escherichia coli O157:H7 increases survival in acidic foods

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Comparative analysis of extreme acid survival in Salmonella typhimurium, Shigella flexneri, and Escherichia coli

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Massive outbreak of Escherichia coli O157:H7 infection in schoolchildren in Sakai City, Japan, associated with consumption of white radish sprouts

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Hemorrhagic Colitis Associated with a RareEscherichia coliSerotype

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Influence of growth temperature on inactivation and injury of Escherichia coli O157:H7 by heat, acid, and freezing

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Escherichia coli has two homologous glutamate decarboxylase genes that map to distinct loci

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A simle method for extraction of RNA from E. coli utilizing diethyl pyrocarbonate

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Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures

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Identifiers

DOI

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31 May 2018

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31 May 2018