Conditions affecting autoinducer-2-based quorum sensing of Escherichia coli O157:H7 on fresh beef.
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yoon, Y. | - |
dc.contributor.author | Sofos, J.N. | - |
dc.date.accessioned | 2022-04-19T11:02:48Z | - |
dc.date.available | 2022-04-19T11:02:48Z | - |
dc.date.issued | 2008-11 | - |
dc.identifier.issn | 0149-6085 | - |
dc.identifier.issn | 1745-4565 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/148155 | - |
dc.description.abstract | This study evaluated whether inoculated (none, 1, 5 log colony-forming units [cfu]/cm(2)) Escherichia coli O157:H7 would result in detection of autoinducer (AI)-2-like activity on beef. Inoculated fresh beef, containing low (LNB) or high (HNB) initial levels of natural flora, was analyzed for bacterial populations and AI-2-like activity during aerobic or vacuum-packaged storage (4, 10, 25C). As expected, no growth of E. coli O157:H7 was detected at 4C, while at 10C, growth was detected only on LNB samples stored aerobically; AI-2-like activity was minimal (P >= 0.05) at both temperatures. E. coli O157:H7 showed more growth in LNB than HNB, and in aerobically than vacuum-packaged samples inoculated with 1 log cfu/cm(2) of the pathogen during storage at 25C. AI-2-like activity was generally higher in LNB than HNB samples stored aerobically at 25C, while no significant AI-2-like activity was detected in samples stored in vacuum packages. The results indicated that E. coli O157:H7 may exhibit AI-2-like activity on aerobically stored beef in the presence of lower initial levels of natural flora, and at temperatures allowing prolific growth of the pathogen. Thus, AI-2-based quorum-sensing of E. coli O157:H7 may not be of importance in beef stored at low temperatures. | - |
dc.format.extent | 14 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | BLACKWELL PUBLISHING | - |
dc.title | Conditions affecting autoinducer-2-based quorum sensing of Escherichia coli O157:H7 on fresh beef. | - |
dc.type | Article | - |
dc.publisher.location | 미국 | - |
dc.identifier.doi | 10.1111/j.1745-4565.2008.00133.x | - |
dc.identifier.scopusid | 2-s2.0-54349122074 | - |
dc.identifier.wosid | 000260307700009 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD SAFETY, v.28, no.4, pp 587 - 600 | - |
dc.citation.title | JOURNAL OF FOOD SAFETY | - |
dc.citation.volume | 28 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 587 | - |
dc.citation.endPage | 600 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.identifier.url | https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2008.00133.x | - |
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