Persistence and reduction of Shiga toxin-producing Escherichia coli serotype O26:H11 in different types of raw fermented sausages.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2017.09.019
Abstract: Fermented sausages have been identified as source of several outbreaks of Shiga toxin-producing Escherichia coli (STEC). Illnesses linked to non-O157 STEC serotypes appear to be on the rise worldwide, and serogroup O26 is the second… read more here.
Keywords: fermented sausages; h11; o26 h11; shiga toxin ... See more keywords
Indigenous lactobacilli strains of food and human sources reverse enteropathogenic E. coli O26:H11-induced damage in intestinal epithelial cell lines: effect on redistribution of tight junction proteins.
Sign Up to like & getrecommendations! Published in 2017 at "Microbiology"
DOI: 10.1099/mic.0.000507
Abstract: The aim of the study was to investigate the neutralizing effect of lactobacilli isolated from indigenous food and human sources on enteropathogenic Escherichia coli (EPEC) O26 : H11-induced epithelial barrier dysfunction in vitro. This was assessed by… read more here.
Keywords: human sources; h11; cell lines; o26 h11 ... See more keywords
Acid stress induces differential accumulation of metabolites in Escherichia coli O26:H11
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.14081
Abstract: Acid exposure induces accumulation of certain metabolites in bacteria. The experimental objective was to identify the primary metabolites accumulating in Escherichia coli O26:H11 as a function of acid (pH 3·6) exposure. read more here.
Keywords: accumulation; escherichia coli; coli o26; o26 h11 ... See more keywords