ELIZA

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303636 occurrences (No.74 in the rank) during 5 years in the PubMed. [cache]

352) While re-growth of surviving cells occurred in nearly all samples incubated for 24 h at 24 ℃, these conditions are not typical of those experienced by perishable foods.

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PMID:24285831 DOI:10.1177/1082013213513031

2015 Food science and technology international = Ciencia y tecnologia de los alimentos internacional

* Effect of phage and host concentration on the inactivation of Escherichia coli O157:H7 on cooked and raw beef.

- A previously described phage infecting Escherichia coli O157:H7 was added to raw and cooked beef pieces at concentrations ranging from 10(1)-10(8) plaque forming units/cm(2) to either low (<100 CFU/cm(2)) or high (10(4) CFU/cm(2)) concentrations of host bacterial cells. Incubation for up to 24 h was performed at 5 ℃ and 24 ℃ to simulate refrigerated and room temperature storage/temperature abuse. Surviving bacteria were enumerated during the incubation period, with phages being counted at the first and last sampling times. Significant reductions of E. coli O157:H7 of the order of >4 log10 CFU/cm(2) at both temperatures could be achieved compared to phage-free controls. There was a trend for greater inactivation to occur with increasing phage concentration. While re-growth of surviving cells occurred in nearly all samples incubated for 24 h at 24 ℃, these conditions are not typical of those experienced by perishable foods. It was concluded that phages can be used to reduce the concentration of a bacterial pathogen on meat, but the concentration of phages needs to be high (>4-5 log10 plaque forming units/cm(2)) for reductions to occur. A concentration of the order 8 log10 plaque forming units/cm(2) was needed to achieve a 4 log10 CFU/cm(2) reduction.

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(2)60 with	(12)4 aged	(22)3 whose	(32)2 parameters
(3)46 who	(13)4 at	(23)2 abilities	(33)2 prepared
(4)40 in	(14)4 individuals	(24)2 between	(34)2 published
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(7)9 found	(17)3 born	(27)2 experienced	(37)2 studies
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(9)8 observed	(19)3 older	(29)2 infected
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