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肠出血性大肠杆菌O157:H7在酸乳制备和4℃储存时的存活状况 被引量:2

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作者 丁洁 陈晓蔚
出处 《卫生研究》 CAS CSCD 北大核心 2002年第1期57-57,共1页 Journal of Hygiene Research
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  • 1阳促进.一起由EPEC O_(114)∶K_(90)引起食物中毒报道[J].中国卫生检验杂志,2004,14(4):510-510. 被引量:2
  • 2胡婕,陈茂义,石韬,毛春林,王贇.一起由致病性大肠埃希菌O114 K90引起的食物中毒实验研究[J].公共卫生与预防医学,2007,18(3):78-78. 被引量:3
  • 3MASSA S, ALTIERI C, QUARANTA V. Survival of Escherichia coli O157:H7 in yoghurt during preparation and storage at 4℃[J]. Applied Microbiology, 1997, 24: 247-250.
  • 4CHANG Jiallui, CHOU Chengchun. Acid adaptation and temperature effect on the survival ofE. coli O157:H7 in acidic fruit juice and lactic fermented milk product[J]. International Journal of Food Microbiology, 2001.70: 189-195.
  • 5中华人民共和国食品国家安全标准.GB5413.34-2010乳和乳制品酸度的测定[S].
  • 6MORGAN D, NEWMAN P, HUTCHINSON N, et al. Verotoxin-producing Escherichia coli O157:H7 infections associated with the consumption of yoghurt[J]. Epidemiol Infect, 1993, 111:181-187.
  • 7OGWARO B, GIBSON H, WHITEHEAD H, et al.Survival of Escherichia coli O157:H7 in traditional African yoghurt fermentation[J]. International Journal of Food Microbiology, 2002, 79: 105-112.
  • 8BHEKISISA C, DLAMINI E, LNA M. Adaptation of Escherichia coli A O157:H7 to acid in traditional and commercial goat milk amasi[J]. Food Microbiology, 2009, 26: 58-64.
  • 9ANGELA P, PIET J, ELNA B. The influence of lactoperoxidase, heat and low pH on survival of acid-adapted and non-adapted Escherichia coli O157:H7 in goat milk[J]. International Dairy Journal, 2009, 19: 417- 421.
  • 10Griffin P M, Tauxe R B. The epidemiology of infectious caused by Escherichia Coli O157 : H7, other enterohemorrhacaused by Escherichia. coli, and the associated hemolytic uremic syndrome[J]. Epidemiol Rev, 1991, 13:60-98.

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