Influences of simultaneous physicochemical stress exposures on injury and subsequent responses of E. coli O157:H7 to resuscitative and inactivative challenges.

[1]  H. Nakano,et al.  Responses of E. coli O157:H7, L. monocytogenes 1/2 c and Salmonella enteritidis to pH, aw and temperature stress combinations , 2010 .

[2]  P. Skandamis,et al.  Study of the effect of lethal and sublethal pH and a(w) stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium. , 2009, International journal of food microbiology.

[3]  H. Nakano,et al.  Inactivation of Salmonella, E. coli and Listeria monocytogenes in phosphate-buffered saline and apple juice by ultraviolet and heat treatments , 2009 .

[4]  V. Wu,et al.  A review of microbial injury and recovery methods in food. , 2008, Food microbiology.

[5]  J. Sofos,et al.  Heat and acid tolerance of Listeria monocytogenes after exposure to single and multiple sublethal stresses. , 2008, Food microbiology.

[6]  A. Rajković,et al.  Establishment of procedures provoking sub-lethal injury of Listeria monocytogenes, Campylobacter jejuni and Escherichia coli O157 to serve method performance testing. , 2007, International journal of food microbiology.

[7]  H. Shintani.  Importance of considering injured microorganisms in sterilization validation. , 2006, Biocontrol science.

[8]  L. Beuchat,et al.  Thermal tolerance of acid‐adapted and unadapted Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in cantaloupe juice and watermelon juice , 2005, Letters in applied microbiology.

[9]  J. R. Gorny,et al.  Microbiological Safety of Fresh Citrus and Apple Juices , 2005 .

[10]  J. Sofos,et al.  Comparative acid stress response of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella Typhimurium after habituation at different pH conditions , 2004, Letters in applied microbiology.

[11]  N Beales,et al.  Adaptation of Microorganisms to Cold Temperatures, Weak Acid Preservatives, Low pH, and Osmotic Stress: A Review. , 2004, Comprehensive reviews in food science and food safety.

[12]  S. Condón,et al.  Pulsed electric fields cause sublethal injury in Escherichia coli , 2003, Letters in applied microbiology.

[13]  A. Yousef,et al.  Microbial Stress Adaptation and Food Safety , 2002 .

[14]  G. Mittal,et al.  Influence of Simulated Apple Cider Composition on the Heat Resistance of Escherichia coli O157:H7 , 2002 .

[15]  N. G. Besse.  Influence of various environmental parameters and of detection procedures on the recovery of stressed L. monocytogenes: a review. , 2002 .

[16]  A S Mazzotta,et al.  Thermal inactivation of stationary-phase and acid-adapted Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in fruit juices. , 2001, Journal of food protection.

[17]  V. Leclerc,et al.  Effect of various environmental parameters on the recovery of sublethally salt‐damaged and acid‐damaged Listeria monocytogenes , 2000, Journal of applied microbiology.

[18]  R. Buchanan,et al.  Effect of pH-dependent, stationary phase acid resistance on the thermal tolerance of Escherichia coli O157:H7 , 1999 .

[19]  D. Fleming,et al.  Outbreak of Salmonella serotype Muenchen infections associated with unpasteurized orange juice--United States and Canada, June 1999. , 1999, Canada communicable disease report = Releve des maladies transmissibles au Canada.

[20]  J. Ryu,et al.  Influence of acid tolerance responses on survival, growth, and thermal cross-protection of Escherichia coli O157:H7 in acidified media and fruit juices. , 1998, International journal of food microbiology.

[21]  P. McClure,et al.  Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors. , 1997, International journal of food microbiology.

[22]  J. Weaver,et al.  Theory of electroporation: A review , 1996 .

[23]  R. H. Myers,et al.  Response surface methodology , 1996 .

[24]  D. Korber,et al.  Bacterial plasmolysis as a physical indicator of viability , 1996, Applied and environmental microbiology.

[25]  G. Bennett,et al.  Mechanisms of acid resistance in enterohemorrhagic Escherichia coli , 1996, Applied and environmental microbiology.

[26]  J Baranyi,et al.  A dynamic approach to predicting bacterial growth in food. , 1994, International journal of food microbiology.

[27]  S. Weagant,et al.  Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures. , 1994, Journal of food protection.

[28]  A M Walker,et al.  Verotoxin producing Escherichia coli O 157 infections associated with the consumption of yoghurt , 1993, Epidemiology and Infection.

[29]  J. Wells,et al.  An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. , 1993, Journal of the American Medical Association (JAMA).

[30]  C. Donnelly,et al.  Effect of Incubation Temperature on Repair of Heat-Injured Listeria in Milk. , 1992, Journal of food protection.

[31]  J. Foster,et al.  Adaptive acidification tolerance response of Salmonella typhimurium , 1990, Journal of bacteriology.

[32]  R. Rowbury,et al.  Habituation to normally lethal acidity by prior growth of Escherichia coli at a sub‐lethal acid pH value , 1989 .

[33]  Bibek Ray,et al.  Impact of Bacterial Injury and Repair in Food Microbiology: its Past, Present and Future. , 1986, Journal of food protection.

[34]  R. A. Ledford,et al.  Characteristics of Acid-Injury and Recovery of Staphylococcus aureus in a Model System. , 1985, Journal of food protection.

[35]  D. Dietzler,et al.  Restoration of cell volume and the reversal of carbohydrate transport and growth inhibition of osmotically upshocked Escherichia coli. , 1985, Biochemical and biophysical research communications.

[36]  D. Dietzler,et al.  Osmotic stress drastically inhibits active transport of carbohydrates by Escherichia coli. , 1985, Biochemical and biophysical research communications.

[37]  R. C. Benedict,et al.  Heat injury in Staphylococcus aureus 196E: protection by metabolizable and non-metabolizable sugars and polyols , 1983, Applied and environmental microbiology.

[38]  T. Arakawa,et al.  Stabilization of protein structure by sugars. , 1982, Biochemistry.

[39]  H. Ng.  Development of high heat resistance of Arizona neotype by preincubation at 35 degrees C in media containing NaCl , 1982, Applied and environmental microbiology.

[40]  K. Przybylski,et al.  Injury and recovery of Escherichia coli after sublethal acidification , 1979, Applied and environmental microbiology.

[41]  A Hurst,et al.  Bacterial injury: a review. , 1977, Canadian journal of microbiology.

[42]  F. Busta.  Practical Implications of Injured Microorganisms in Food , 1976 .

[43]  J. Goepfert,et al.  Influence of Selected Solutes on Thermally Induced Death and Injury of Salmonella Typhimurium , 1975 .

[44]  B. Gibson,et al.  The effect of high sugar concentrations on the heat resistance of vegetative micro-organisms. , 1973, The Journal of applied bacteriology.

[45]  M. Allwood,et al.  Thermally Induced Ribonucleic Acid Degradation and Leakage of Substances from the Metabolic Pool in Staphylococcus aureus , 1968, Journal of bacteriology.

[46]  J. Iandolo,et al.  Repair of Thermal Injury of Staphylococcus aureus , 1966, Journal of bacteriology.

[47]  S. E. Hartsell.  The longevity and behavior of pathogenic bacteria in frozen foods; the influence of plating media. , 1951, American journal of public health and the nation's health.

[48]  H. Nakano,et al.  Application of response surface methodology in the formulation of nutrient broth systems with predetermined pH and water activities , 2009 .

[49]  J. Meury.  Glycine betaine reverses the effects of osmotic stress on DNA replication and cellular division in Escherichia coli , 2004, Archives of Microbiology.

[50]  Ahmed E. Yousef,et al.  Basics of Stress Adaptation and Implications in New-Generation Foods , 2003 .

[51]  James L. Hadler,et al.  Outbreaks of Escherichia coli O157:H7 infection and cryptosporidiosis associated with drinking unpasteurized apple cider--Connecticut and New York, October 1996. , 1997, Canada communicable disease report = Releve des maladies transmissibles au Canada.

[52]  R. C. Benedict,et al.  Protection Against Heat-Injury in Staphylococcus aureus by Solutes. , 1982, Journal of food protection.

[53]  L. Blankenship.  Some Characteristics of Acid Injury and Recovery of Salmonella bareilly in a Model System. , 1981, Journal of food protection.

[54]  James M. Jay,et al.  Modern food microbiology , 1970 .

[55]  William G. Cochran,et al.  Experimental designs, 2nd ed. , 1957 .

[56]  William G. Cochran,et al.  Experimental Designs, 2nd Edition , 1950 .