Abstract
Culture counts of Escherichia coli O157:H7 showed that colicin V caused rapid death in buffered (pH 7) cell suspensions at 30C. A decrease in optical density of cell suspensions indicated that colicin V lysed cells. Decreased optical densities were proportional to increased colicin V concentrations. Colicin V was also effective in killing E. coli O157:H7 in ground beef at 4, 20 and 30C. Initial rates of killing were directly proportional to temperature. © 2006, The Author(s).
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CITATION STYLE
Abercrombie, J. G., Paynter, M. J. B., & Hayasaka, S. S. (2006). Ability of colicin V to control Escherichia coli O157:H7 in ground beef. Journal of Food Safety, 26(2), 103–114. https://doi.org/10.1111/j.1745-4565.2006.00035.x
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