Some Like It Hot: Heat Resistance of Escherichia coli in Food

Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review

(2016) Roopesh M. Syamaladevi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protein homeostasis — more than resisting a hot bath

(2016) Changhan Lee et al.   CURRENT OPINION IN MICROBIOLOGY

Effect of the food matrix on pressure resistance of Shiga-toxin producing Escherichia coli

(2016) Hui Li et al.   FOOD MICROBIOLOGY

Influence of cyclopropane fatty acids on heat, high pressure, acid and oxidative resistance in Escherichia coli

(2016) Yuan Yao Chen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reduction of Salmonella Enteritidis Population Sizes on Almond Kernels with Infrared Heat

(2016) MARIA T. BRANDL et al.   JOURNAL OF FOOD PROTECTION

Sources and Risk Factors for Contamination, Survival, Persistence, and Heat Resistance of Salmonella in Low-Moisture Foods

(2016) RICHARD PODOLAK et al.   JOURNAL OF FOOD PROTECTION

Reduction of Salmonella on Inoculated Almonds Exposed to Hot Oil

(2016) WEN-XIAN DU et al.   JOURNAL OF FOOD PROTECTION

Most Common Foodborne Pathogens and Mycotoxins on Fresh Produce: A Review of Recent Outbreaks

(2015) F. Yeni et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A novel protein quality control mechanism contributes to heat shock resistance of worldwide-distributedPseudomonas aeruginosaclone C strains

(2015) Changhan Lee et al.   ENVIRONMENTAL MICROBIOLOGY

Modelling the effect of pH, sodium chloride and sodium pyrophosphate on the thermal resistance of Escherichia coli O157:H7 in ground beef

(2015) Vijay K. Juneja et al.   FOOD RESEARCH INTERNATIONAL

Membrane fluidity-related adaptive response mechanisms of foodborne bacterial pathogens under environmental stresses

(2015) Yohan Yoon et al.   FOOD RESEARCH INTERNATIONAL

Decontamination method using heat and relative humidity for radish seeds achieves a 7-log reduction of Escherichia coli O157:H7 without affecting product quality

(2015) Y.B. Kim et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development and validation of a surrogate strain cocktail to evaluate bactericidal effects of pressure on verotoxigenic Escherichia coli

(2015) Rigoberto Garcia-Hernandez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Variation in Heat and Pressure Resistance of Verotoxigenic and Nontoxigenic Escherichia coli

(2015) YANG LIU et al.   JOURNAL OF FOOD PROTECTION

Thermal Inactivation of Shiga Toxin–Producing Escherichia coli Cells within Cubed Beef Steaks following Cooking on a Griddle

(2015) RICHARD S. SWARTZ et al.   JOURNAL OF FOOD PROTECTION

Genetic determinants of heat resistance in Escherichia coli

(2015) Ryan G. Mercer et al.   Frontiers in Microbiology

Mechanisms of pressure-mediated cell death and injury in Escherichia coli: from fundamentals to food applications

(2015) Michael Gänzle et al.   Frontiers in Microbiology

In Vivo Disassembly and Reassembly of Protein Aggregates in Escherichia coli

(2014) S. K. Govers et al.   JOURNAL OF BACTERIOLOGY

Predicting Survival of Salmonella in Low–Water Activity Foods: An Analysis of Literature Data

(2014) SOFIA M. SANTILLANA FARAKOS et al.   JOURNAL OF FOOD PROTECTION

Thermal Tolerance of O157 and non-O157 Shiga Toxigenic Strains of Escherichia coli, Salmonella, and Potential Pathogen Surrogates, in Frankfurter Batter and Ground Beef of Varying Fat Levels

(2014) AKHILA VASAN et al.   JOURNAL OF FOOD PROTECTION

Evaluation of Aerated Steam Treatment of Alfalfa and Mung Bean Seeds To Eliminate High Levels of Escherichia coli O157:H7 and O178:H12, Salmonella enterica, and Listeria monocytogenes

(2013) Patrick Studer et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Low–Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens

(2013) LARRY R. BEUCHAT et al.   JOURNAL OF FOOD PROTECTION

Differential Resuscitative Effect of Pyruvate and its Analogues on VBNC (Viable But Non-Culturable) Salmonella

(2013) Yuta Morishige et al.   MICROBES AND ENVIRONMENTS

The molecular mechanisms and physiological consequences of oxidative stress: lessons from a model bacterium

(2013) James A. Imlay   NATURE REVIEWS MICROBIOLOGY

sigmaS, a major player in the response to environmental stresses inEscherichia coli: role, regulation and mechanisms of promoter recognition

(2013) Paolo Landini et al.   Environmental Microbiology Reports

Mechanisms of survival, responses and sources of Salmonella in low-moisture environments

(2013) Sarah Finn et al.   Frontiers in Microbiology

Compatible solutes contribute to heat resistance and ribosome stability in Escherichia coli AW1.7

(2012) Aaron Pleitner et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Solute Transport Proteins and the Outer Membrane Protein NmpC Contribute to Heat Resistance of Escherichia coli AW1.7

(2011) Lifang Ruan et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Role ofrpoSin the Development of Cell Envelope Resilience and Pressure Resistance in Stationary-Phase Escherichia coli

(2011) Duangkamol Charoenwong et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Application of high hydrostatic pressure to decontaminate green onions from Salmonella and Escherichia coli O157:H7

(2011) Hudaa Neetoo et al.   FOOD MICROBIOLOGY

Characterization of an extremely heat-resistant Escherichia coli obtained from a beef processing facility

(2011) E.A. Dlusskaya et al.   JOURNAL OF APPLIED MICROBIOLOGY

Thermal Resistance Parameters for Shiga Toxin–Producing Escherichia coli in Apple Juice

(2011) ELENA ENACHE et al.   JOURNAL OF FOOD PROTECTION

Fate of Shiga Toxin–Producing O157:H7 and Non-O157:H7 Escherichia coli Cells within Blade-Tenderized Beef Steaks after Cooking on a Commercial Open-Flame Gas Grill

(2011) John B. Luchansky et al.   JOURNAL OF FOOD PROTECTION

Physiological responses of Escherichia coli exposed to different heat-stress kinetics

(2010) Stéphane Guyot et al.   ARCHIVES OF MICROBIOLOGY

Quantitative and spatio-temporal features of protein aggregation in Escherichia coli and consequences on protein quality control and cellular ageing

(2010) Juliane Winkler et al.   EMBO JOURNAL

Infrared heating for dry-roasting and pasteurization of almonds

(2010) Jihong Yang et al.   JOURNAL OF FOOD ENGINEERING

EFFECT OF PRE-EXPOSURE TO SODIUM CHLORIDE ON THE RESISTANCE OF PATHOGENS TO THERMAL AND ACID STRESSES

(2010) YOUNG-MIN BAE et al.   JOURNAL OF FOOD SAFETY

Thermal Inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli 0157:H7 in Ground Beef

(2010) S.E. Smith et al.   JOURNAL OF FOOD SCIENCE

Analysis of foodborne outbreak data reported internationally for source attribution

(2009) J.D. Greig et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Examination of Stress and Virulence Gene Expression in Escherichia coli O157:H7 Using Targeted Microarray Analysis

(2008) Kevin J. Allen et al.   Foodborne Pathogens and Disease

Membrane lipid homeostasis in bacteria

(2008) Yong-Mei Zhang et al.   NATURE REVIEWS MICROBIOLOGY

Asymmetric segregation of protein aggregates is associated with cellular aging and rejuvenation

(2008) A. B. Lindner et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Engineering Escherichia coli heat-resistance by synthetic gene amplification

(2008) D. Christ et al.   PROTEIN ENGINEERING DESIGN & SELECTION

Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks

(2007) Tony Jin et al.   JOURNAL OF FOOD ENGINEERING