Thematische Bibliographien / Escherichia coli inactivation model

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Auswahl der wissenschaftlichen Literatur zum Thema „Escherichia coli inactivation model“

Autor: Grafiati

Veröffentlicht am 25. Juni 2021

Zuletzt aktualisiert am 18. Februar 2022

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Zeitschriftenartikel zum Thema "Escherichia coli inactivation model"

Lin, Tao, Bingwei Hou, Zhe Wang und Wei Chen. „Inactivation of particle-associated Escherichia coli with chlorine dioxide“. Water Supply 17, Nr. 1 (26.07.2016): 151–60. http://dx.doi.org/10.2166/ws.2016.121.

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In this paper, the inactivation of both free Escherichia coli (FE) and particle-associated E. coli (PAE) with chlorine dioxide (ClO2) were investigated using granular activated carbon effluent water samples. The inactivation rate of FE was higher than that of PAE and the reactivation ratio of PAE was higher than that of FE, indicating the threat of particle-associated bacteria. Response surface methodology (RSM) was applied to determine the factors influencing the disinfection efficiency of ClO2 in inactivating PAE. The experimental results indicated that particle concentration was a principal factor influencing the PAE inactivation efficiency, presenting a negative correlation, while exposure time and ClO2 dosage revealed a positive correlation. The inactivation kinetics of PAE using ClO2 was also investigated and the results demonstrated that PAE inactivation with ClO2 fitted the Chick–Watson kinetic model. The inactivation rate constants of PAE were found to follow the Arrhenius expression with an activation energy of 107.5 kJ/mol, indicating a relatively strong temperature dependence. However, there are minor effects of pH and initial ClO2 dosage on PAE inactivation rate constant.

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BLACK, D. GLENN, FEDERICO HARTE und P. MICHAEL DAVIDSON. „Escherichia coli Thermal Inactivation Relative to Physiological State“. Journal of Food Protection 72, Nr. 2 (01.02.2009): 399–402. http://dx.doi.org/10.4315/0362-028x-72.2.399.

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Studies have explored the use of various nonlinear regression techniques to better describe shoulder and/or tailing effects in survivor curves. Researchers have compiled and developed a number of diverse models for describing microbial inactivation and presented goodness of fit analysis to compare them. However, varying physiological states of microorganisms could affect the measured response in a particular population and add uncertainty to results from predictive models. The objective of this study was to determine if the shape and magnitude of the survivor curve are possibly the result of the physiological state, relative to growth conditions, of microbial cells at the time of heat exposure. Inactivation tests were performed using Escherichia coli strain K-12 in triplicate for three growth conditions: statically grown cells, chemostat-grown cells, and chemostat-grown cells with buffered (pH 6.5) feed media. Chemostat cells were significantly less heat resistant than the static or buffered chemostat cells at 58°C. Regression analysis was performed using the GInaFiT freeware tool for Microsoft Excel. A nonlinear Weibull model, capable of fitting tailing effects, was effective for describing both the static and buffered chemostat cells. The log-linear response best described inactivation of the nonbuffered chemostat cells. Results showed differences in the inactivation response of microbial cells depending on their physiological state. The use of any model should take into consideration the proper use of regression tools for accuracy and include a comprehensive understanding of the growth and inactivation conditions used to generate thermal inactivation data.

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WANG, ZUWEN, XIUFANG BI, RUI XIANG, LIYI CHEN, XIAOPING FENG, MIN ZHOU und ZHENMING CHE. „Inactivation of Escherichia coli by Ultrasound Combined with Nisin“. Journal of Food Protection 81, Nr. 6 (14.05.2018): 993–1000. http://dx.doi.org/10.4315/0362-028x.jfp-18-023.

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ABSTRACT The aim of this study was to investigate the inactivation of nonpathogenic Escherichia coli in nutrient broth and milk through the use of either ultrasound (US) alone or US combined with nisin (US + nisin) treatments. The E. coli cells were treated at 0 to 55°C, 242.04 to 968.16 W/cm2 for 0 to 15 min. The results showed that the inactivation of E. coli by US and US + nisin increased when the temperature, US power density, and treatment time were increased. The inactivation kinetics of E. coli in nutrient broth by US and US + nisin both conformed to linear models. The largest reductions of 2.89 and 2.93 log cycles by US and US + nisin, respectively, were achieved at 968.16 W/cm2 and at 25°C for 15 min. The suspension media of the E. coli cells influenced the inactivation effect of US, while the growth phases of E. coli cells did not affect their resistance to US. Under all experiment conditions of this study, the differences between US and US + nisin in their respective inactivation effects on E. coli were not obvious. The results suggested that nisin had either no effect at all or a weak synergistic effect with US and that the E. coli cells were inactivated mainly by US, thus indicating that the inactivation of E. coli by US is an “all or nothing” event.

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SAUER, ANNE, und CARMEN I. MORARU. „Inactivation of Escherichia coli ATCC 25922 and Escherichia coli O157:H7 in Apple Juice and Apple Cider, Using Pulsed Light Treatment“. Journal of Food Protection 72, Nr. 5 (01.05.2009): 937–44. http://dx.doi.org/10.4315/0362-028x-72.5.937.

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The main objective of this work was to evaluate the effectiveness of pulsed light (PL) treatment for the inactivation of Escherichia coli in liquids with different levels of clarity. Nonpathogenic E. coli ATCC 25922 and pathogenic E. coli O157: H7 were used as challenge organisms. Butterfield's phosphate buffer (BPB), tryptic soy broth (TSB), apple juice, and apple cider were used as substrates. The inoculated liquids were placed in a thin layer (1.3 mm) into glass chambers (23 by 53 by 11 mm) and exposed to PL doses of up to 13.1 J/cm2. PL treatments were performed in a Xenon RS-3000C PL unit, both in static mode and under turbulence. Survivors were determined by standard plate counting or the most-probable-number technique. For static treatments, reduction levels exceeding 8.5 log were obtained in BPB for all strains and reduction levels of about 3.5 log were obtained in TSB. For apple juice, inactivation levels of 2.66 ± 0.10 log were obtained for E. coli ATCC 25922 and 2.52 ± 0.19 log for E. coli O157:H7. In cider, inactivation levels of 2.32 ± 0.16 log and 3.22 ± 0.29 log were obtained for the nonpathogenic and pathogenic strains, respectively. Inactivation kinetics was characterized using the Weibull model. Turbulent treatments resulted in 5.76 ± 0.06 log reduction in cider and 7.15 ± 0.22 log reduction in juice, which satisfies the U.S. Food and Drug Administration requirement of 5-log reduction of E. coli. These results show promise for the use of PL for the effective reduction of E. coli in apple juice and cider.

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QUINTERO-RAMOS, A., J. J. CHUREY, P. HARTMAN, J. BARNARD und R. W. WOROBO. „Modeling of Escherichia coli Inactivation by UV Irradiation at Different pH Values in Apple Cider“. Journal of Food Protection 67, Nr. 6 (01.06.2004): 1153–56. http://dx.doi.org/10.4315/0362-028x-67.6.1153.

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This study examined the effects and interactions of UV light dose (1,800 to 20,331 μJ/cm2) and apple cider pH (2.99 to 4.41) on the inactivation of Escherichia coli ATCC 25922, a surrogate for E. coli O157:H7. A predictive model was developed to relate the log reduction factor of E. coli ATCC 25922 to the UV dose. Bacterial populations for treated and untreated samples were enumerated with the use of nonselective media. The results revealed that UV dose was highly significant in the inactivation of E. coli, whereas pH showed no significant effect at higher UV doses. Doses of 6,500 μJ/cm2 or more were sufficient to achieve a greater than 5-log reduction of E. coli. Experimental inactivation data were fitted adequately by a logistic regression model. UV irradiation is an attractive alternative to conventional methods for reducing bacteria in unpasteurized apple cider.

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Jocic, Miodrag, Miroljub Trkuljic, Dragana Jovicic, Nemanja Borovcanin, Milena Todorovic und Bela Balint. „Mirasol PRT system inactivation efficacy evaluated in platelet concentrates by bacteria-contamination model“. Vojnosanitetski pregled 68, Nr. 12 (2011): 1041–46. http://dx.doi.org/10.2298/vsp1112041j.

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Background/Aim. Bacterial contamination of blood components, primarily platelet concentrates (PCs), has been identified as one of the most frequent infectious complications in transfusion practice. PC units have a high risk for bacterial growth/multiplication due to their storage at ambient temperature (20 ? 2?C). Consequences of blood contamination could be effectively prevented or reduced by pathogen inactivation systems. The aim of this study was to determine the Mirasol pathogen reduction technology (PRT) system efficacy in PCs using an artificial bacteria-contamination model. Methods. According to the ABO blood groups, PC units (n = 216) were pooled into 54 pools (PC-Ps). PC-Ps were divided into three equal groups, with 18 units in each, designed for an artificial bacteria-contamination. Briefly, PC-Ps were contaminated by Staphylococcus epidermidis, Staphylococcus aureus or Escherichia coli in concentrations 102 to 107 colony forming units (CFU) per unit. Afterward, PC-Ps were underwent to inactivation by Mirasol PRT system, using UV (l = 265-370 nm) activated riboflavin (RB). All PC-Ps were assayed by BacT/Alert Microbial Detection System for CFU quantification before and after the Mirasol treatment. Samples from non-inactivated PC-P units were tested after preparation and immediately following bacterial contamination. Samples from Mirasol treated units were quantified for CFUs one hour, 3 days and 5 days after inactivation. Results. A complete inactivation of all bacteria species was obtained at CFU concentrations of 102 and 103 per PC-P unit through storage/ investigation period. The most effective inactivation (105 CFU per PC-P unit) was obtained in Escherichia coli setting. Contrary, inactivation of all the three tested bacteria species was unworkable in concentrations of ? 106 CFU per PC-P unit. Conclusion. Efficient inactivation of investigated bacteria types with a significant CFU depletion in PC-P units was obtained - 3 Log for all three tested species, and 5 Log for Escherichia coli. The safety of blood component therapy, primarily the clinical use of PCs can be improved using the Mirasol PRT system.

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Moxley, Rodney A., Emil M. Berberov, David H. Francis, Jun Xing, Mahtab Moayeri, Rodney A. Welch, Diane R. Baker und Raúl G. Barletta. „Pathogenicity of an EnterotoxigenicEscherichia coli Hemolysin (hlyA) Mutant in Gnotobiotic Piglets“. Infection and Immunity 66, Nr. 10 (01.10.1998): 5031–35. http://dx.doi.org/10.1128/iai.66.10.5031-5035.1998.

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ABSTRACT Pigs infected with hemolytic F4+ strains of enterotoxigenic Escherichia coli often develop septicemia secondary to intestinal infection. We tested the hypothesis that inactivation of hemolysin would reduce the ability of F4+enterotoxigenic E. coli to cause septicemia in swine following oral inoculation. Inactivation of the hemolysin structural gene (hlyA) did not decrease the incidence of septicemia in the gnotobiotic piglet model.

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McQuestin, Olivia J., Craig T. Shadbolt und Tom Ross. „Quantification of the Relative Effects of Temperature, pH, and Water Activity on Inactivation of Escherichia coli in Fermented Meat by Meta-Analysis“. Applied and Environmental Microbiology 75, Nr. 22 (18.09.2009): 6963–72. http://dx.doi.org/10.1128/aem.00291-09.

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ABSTRACT Outbreaks of Escherichia coli infections linked to fermented meats have prompted much research into the kinetics of E. coli inactivation during fermented meat manufacture. A meta-analysis of data from 44 independent studies was undertaken that allowed the relative influences of pH, water activity (aw), and temperature on E. coli survival during fermented meat processing to be investigated. Data were reevaluated to determine rates of inactivation, providing 484 rate data points with various pH (2.8 to 6.14), aw (0.75 to 0.986), and temperature (−20 to 66ï¿½C) values, product formulations, and E. coli strains and serotypes. When the data were presented as an Arrhenius model, temperature (0 to 47ï¿½C) accounted for 61% of the variance in the ln(inactivation rate) data. In contrast, the pH or aw measured accounted for less than 8% of variability in the data, and the effects of other pH- and aw-based variables (i.e., total decrease and rates of reduction of those factors) were largely dependent on the temperature of the process. These findings indicate that although temperatures typically used in fermented meat manufacture are not lethal to E. coli per se, when other factors prevent E. coli growth (e.g., low pH and aw), the rate of inactivation of E. coli is dominated by temperature. In contrast, inactivation rates at temperatures above ∼50ï¿½C were characterized by smaller z values than those at 0 to 47ï¿½C, suggesting that the mechanisms of inactivation are different in these temperature ranges. The Arrhenius model developed can be used to improve product safety by quantifying the effects of changes in temperature and/or time on E. coli inactivation during fermented meat manufacture.

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HARTE, FEDERICO, GLENN BLACK und P. MICHAEL DAVIDSON. „Theil Error Splitting Method for Selecting the “Best Model” in Microbial Inactivation Studies“. Journal of Food Protection 72, Nr. 4 (01.04.2009): 843–48. http://dx.doi.org/10.4315/0362-028x-72.4.843.

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Escherichia coli K-12 was grown under unbuffered, buffered, and starving environmental conditions and then subjected to isothermal inactivation at 58°C for up to 30 min. Survival versus time data were used to evaluate three models reported as suitable for the prediction of microbial inactivation by thermal means. The error splitting method proposed by Theil was used to divide the average squared difference between each observed and predicted datum into three orthogonal error sources: bias, regression, and random error. The method is based on the hypothesis that if the model is accurate, the overall average predicted and observed values should be the same and a plot of observed versus predicted inactivation values should have a slope of 1. The bias fixed error term quantifies the overall average difference between predicted and observed inactivation values. The regression fixed error term quantifies the difference between observed and predicted values near the end of the predictive region, where shoulders and tails may occur. The random error term quantifies the random variability of the predicted versus observed inactivation values. Statistical tests were proposed to determine the significance of each fixed error term and the normality of the random error source. The method was used to discuss the goodness of fit for the three models for Escherichia coli. The best model was the one that minimized total residual error, maximized random error sources (i.e., fixed error terms are not significant), and maximized the coefficient of correlation between observed and predicted inactivation values.

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HUANG, LIHAN, und VIJAY K. JUNEJA. „A New Kinetic Model for Thermal Inactivation of Microorganisms: Development and Validation Using Escherichia coli O157:H7 as a Test Organism†“. Journal of Food Protection 64, Nr. 12 (01.12.2001): 2078–82. http://dx.doi.org/10.4315/0362-028x-64.12.2078.

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A new kinetic model has been proposed to simulate the nonlinear behavior of survivor curves frequently observed in thermal inactivation of microorganisms. This model incorporates a time component into the first-order inactivation kinetics and is capable of describing the linear, convex, and concave survivor curves. The model was validated using Escherichia coli O157:H7 as a test microorganism. Ground beef (93% lean) samples inoculated to 107 to 108 CFU/g of meat were subjected to immersion heating at 55, 57.5, 60, 62.5, and 65°C, respectively, in a water bath. All the survivor curves in this study showed upward concavity. Linear and nonlinear regressions were used to fit the survivor curves to the linear first-order inactivation kinetics and the proposed model. Analyses showed that the new kinetic model provides a much better estimate of the thermal inactivation behavior of E. coli O157:H7 in ground beef.

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Dissertationen zum Thema "Escherichia coli inactivation model"

Kacem, Majdi. „Inactivation bactérienne par photocatalyse hétérogène : application à Escherichia Coli“. Thesis, Perpignan, 2015. http://www.theses.fr/2015PERP0018/document.

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L’étude présentée dans ce mémoire s’inscrit dans le cadre de la réutilisation des eaux usées traitées par un procédé d’oxydation avancée (AOP), la photocatalyse hétérogène. Ce procédé, couplant le rayonnement UV et l’utilisation d’un photocatalyseur (TiO2) au sein d’un réacteur, est envisagé comme procédé de traitement tertiaire pour la désinfection des effluents dis secondaires. Les expérimentations photocatalytiques ont été réalisées sur une bactérie cible, E.coli. Elles ont été conduites en mode batch puis en mode continu. Les expérimentations en mode batch ont été réalisées sous irradiation contrôlée puis solaire. Les données expérimentales acquises sous irradiation contrôlée ont permis la comparaison des performances bactéricides de différents catalyseurs. Elles ont conduit en parallèle à la définition d’un modèle cinétique représentatif de la capacité bactéricide de chaque média. Les expérimentations solaires ont permis de valider le modèle cinétique sous irradiation solaire puis, d’étudier l’inactivation bactérienne dans un effluent réel. Par ailleurs, le potentiel bactéricide du traitement photocatalytique en régime permanent a été évalué. Le fonctionnement du procédé continu a été parfaitement décrit par un modèle cinétique se basant sur la loi cinétique initialement définie en mode batch. Finalement, l’inactivation d’E.coli a été évaluée par différentes techniques de quantification bactérienne. Cela a permit de mettre en évidence le mécanisme principal d’inactivation par voie photocatalytique, la lyse membranaire et d’apporter des informations sur l’état de viabilité « réel » des bactéries au cours du traitement photocatalytique
The study presented in this paper is part of the reuse of treated wastewater by advanced oxidation process (AOP), the heterogeneous photocatalysis. This process, coupling the UV radiation and the use of a photocatalyst (TiO2) in a reactor, is envisaged as tertiary treatment process for disinfection of said secondary effluent. Photocatalytic experiments were performed on a target bacterium, E. coli. They were conducted in batch and continuous mode. The experiments in batch mode were performed under controlled irradiation and sunlight. The experimental data obtained under controlled irradiation allowed the comparison of the bactericidal performance of different catalysts. They led in parallel to the definition of a representative kinetic model of the bactericidal capacity of each medium. Solar experiments were used to validate the kinetic model under solar irradiation and then to study the bacterial inactivation in a real effluent. Furthermore, the potential of the photocatalytic bactericidal treatment at steady state was evaluated. The operation of the continuous process has been thoroughly described by a kinetic model based on the kinetic law originally defined in batch mode. Finally, inactivation of E. coli was evaluated by different bacterial quantification techniques. This has made it possible to highlight the main mechanism of the photocatalytic bacterial inactivation, the membrane lysis. It provided information about the "real" state of the bacteria viability during the photocatalytic treatment

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Pilavtepe, Mutlu. „High Hydrostatic Pressure Induced Inactivation Kinetics Of E. Coli O157:h7 And S. Aureus In Carrot Juice And Analysis Of Cell Volume Change“. Phd thesis, METU, 2007. http://etd.lib.metu.edu.tr/upload/12609205/index.pdf.

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The main objective of this study was to determine the pressure induced inactivation mechanism of pressure-resistant Escherichia coli O157:H7 933 and Staphylococcus aureus 485 in a low acid food. Firstly, inactivation curves of pathogens were obtained at 200 to 400 MPa at 40º
C in peptone water and carrot juice. First-order and Weibull models were fitted and Weibull model described the inactivation curves of both pathogens more accurately than first-order model, revealing that food systems could exhibit either protective or sensitizing effect on microorganisms. Carrot juice had a protective effect on E. coli O157:H7 whereas it had a sensitizing effect on S. aureus, due to the naturally occurring constituents or phytoalexins in carrot roots that could have a toxic effect. Secondly, scanning electron microscopy (SEM) and fluorescent microscopy images of studied pathogens were taken. Developed software was used to analyze SEM images to calculate the change in the view area and volume of cells. Membrane integrity of pressurized cells was also examined using fluorescent microscopy images. The increase in average values of the view area and volume of both pathogens was significant for the highest pressure levels studied. The increase in volume and the view area could be explained by the modification of membrane properties, i.e., disruption or increase in permeability, lack of membrane integrity, denaturation of membrane-bound proteins and pressure-induced phase transition of membrane lipid bilayer. The change in volume and the view area of microorganisms added another dimension to the understanding of inactivation mechanisms of microbial cells by HHP.

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Dehghan, Abnavi Mohammadreza Dehghan. „CHLORINE DECAY AND PATHOGEN CROSS CONTAMINATION DYNAMICS IN FRESH PRODUCE WASHING PROCESS“. Cleveland State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=csu1624196282479244.

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Klotz, Bernadette. „High hydrostatic pressure inactivation of Escherichia coli“. Thesis, University of Reading, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.421204.

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Savant, Gaurav. „COMBINED OZONE AND ULTRAVIOLET INACTIVATION OF ESCHERICHIA COLI“. MSSTATE, 2003. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07072003-191650/.

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The kinetics of Escherichia coli inactivation were studied using ultraviolet (UV) radiation, ozone, and UV and ozone (UVO) in combination in a batch reactor at varying pH levels (6, 7, and 8) and at a constant temperature of 25°C. The inactivation kinetics for all three treatment processes was pseudo first order, and the reaction rate constants were considered to be additive such that a combined reaction rate could be obtained by adding the kinetic rates of the processes applied and numerically small rates could be neglected in the computation of the combined rate. Statistical tests (ANOVA and student's t-test) performed on the inactivation data indicated no apparent effect of pH on the kinetics of the processes. It was found that the UVO process was the most efficient in inactivating E. coli. The increase in the inactivation rate with the UVO process is attributed to synergetic activity of UV and ozone which results in the generation of hydroxyl radicals from ozone decomposition.

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Odeyemi, Babatunde O. „Hydrodynamic cavitation : effects of cavitation on inactivation of Escherichia coli (E.coli)“. Thesis, Georgia Institute of Technology, 2003. http://hdl.handle.net/1853/11009.

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Zhou, Xia 1953. „Inactivation of Escherichia coli and coliphage MS-2 by chloramine and copper“. Thesis, The University of Arizona, 1991. http://hdl.handle.net/10150/277945.

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The efficacy of chloramine in the presence of copper chloride was evaluated for the inactivation of an indicator bacteria Escherichia coli and coliphage MS-2. Both microorganisms were exposed to chloramine with and without copper chloride. Results showed an increase in the inactivation rate of Escherichia coli and MS-2 phage with an increasing concentration of chloramine. To achieve a 99 percent reduction in the number of Escherichia coli, an exposure of 46, 21, 6, and 5 minutes was necessary for 1, 2.5, 5, and 10 mg chloramine/L, respectively. A 99 percent reduction of MS-2 phage occurred after 60 and 25 minutes of exposure to 5 and 10 mg chloramine/L. Chloramine in the presence of copper increased the inactivation rate of Escherichia coli and MS-2 phage. The time needed for 99 percent inactivation of E. coli and MS-2 phage was reduced. Copper increases the inactivation rate of bacteria and viruses by chloramine. (Abstract shortened with permission of author.)

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Moody, Vertigo. „Thermal inactivation kinetics of Escherichia coli and Alicyclobacillus acidoterrestris in orange juice“. [Gainesville, Fla.] : University of Florida, 2003. http://purl.fcla.edu/fcla/etd/UFE0002222.

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Yan, Yuan. „Role of Intracellular Iron in Escherichia coli Inactivation by non-Thermal Processing“. The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1316496149.

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Charoenwong, Duangkamol. „The investigation of mechanisms of inactivation of Escherichia coli by high hydrostatic pressure“. Thesis, University of Reading, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.533739.

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Buchteile zum Thema "Escherichia coli inactivation model"

Mackey, Bernard M., und Pilar Mañas. „Inactivation of Escherichia coli by High Pressure“. In High-Pressure Microbiology, 53–85. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555815646.ch4.

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Vanlint, Dietrich, Chris W. Michiels und Abram Aertsen. „Piezophysiology of the Model Bacterium Escherichia coli“. In Extremophiles Handbook, 671–86. Tokyo: Springer Japan, 2011. http://dx.doi.org/10.1007/978-4-431-53898-1_31.

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Lacher, David W. „The Evolutionary Model of Escherichia coli O157:H7“. In Population Genetics of Bacteria, 225–39. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555817114.ch13.

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Stanlake, Gary J., und Michael L. Shuler. „Classroom Adaptation of Escherichia Coli Single Cell Model“. In Computer and Information Science Applications in Bioprocess Engineering, 395–400. Dordrecht: Springer Netherlands, 1996. http://dx.doi.org/10.1007/978-94-009-0177-3_32.

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Nikogosyan, David N. „Picosecond Laser UV Inactivation of λ Bacteriophage and Various Escherichia coli Strains“. In Light in Biology and Medicine, 517–21. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4684-5991-3_52.

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Michel, Bénédicte, Zeynep Baharoglu und Roxane Lestini. „Genetics of recombination in the model bacterium Escherichia coli“. In Molecular Genetics of Recombination, 1–26. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71021-9_1.

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Hannan, Thomas J., und David A. Hunstad. „A Murine Model for Escherichia coli Urinary Tract Infection“. In Methods in Molecular Biology, 159–75. New York, NY: Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-2854-5_14.

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Shen, Cangliang, und Yifan Zhang. „Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties“. In Food Microbiology Laboratory for the Food Science Student, 51–57. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-58371-6_9.

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García-Graells, C., B. Masschalck, N. Moonjai und C. Michiels. „High Pressure Inactivation and Survival of Pressure-Resistant Escherichia coli Mutants in Milk“. In Advances in High Pressure Bioscience and Biotechnology, 133–36. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-642-60196-5_29.

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Sharma, Indu, Sagolsem Yaiphathoi und Parijat Hazarika. „Pathogenic Escherichia coli: Virulence Factors and Their Antimicrobial Resistance“. In Model Organisms for Microbial Pathogenesis, Biofilm Formation and Antimicrobial Drug Discovery, 159–73. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-1695-5_10.

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Konferenzberichte zum Thema "Escherichia coli inactivation model"

Katherine L Bialka, Ali Demirci, Paul Walker und Virendra M Puri. „Pulsed UV-light penetration characterization and the inactivation of Escherichia coli K12 in model systems“. In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23299.

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Ch-Th, Thomas, K. T. Drisya, M. Solis-Lopez, A. Romero-Nunez und S. Velumani. „GO/BiVO4 NANOCOMPOSITES FOR Escherichia coli K12 PHOTOCATALYTIC INACTIVATION“. In 2020 17th International Conference on Electrical Engineering, Computing Science and Automatic Control (CCE). IEEE, 2020. http://dx.doi.org/10.1109/cce50788.2020.9299170.

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Ismael, Mohammed, Ferhat Bozduman, Ali Gulec Koc, Sabah Noree, Mohammed Al-Mamoori, Yakup Durmaz, I. Umran Koc und Seyhan Ulusoy. „Plasma treatment for the inactivation of Escherichia coli in water“. In 2015 IEEE International Conference on Plasma Sciences (ICOPS). IEEE, 2015. http://dx.doi.org/10.1109/plasma.2015.7179791.

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Chengwu Yi, Bingkun Xie, Chong Guo, Hongxiang Ou und Huagang He. „Experimental research of inactivation of Escherichia coli with hydroxyl radical liquor“. In 2011 International Conference on Electric Technology and Civil Engineering (ICETCE). IEEE, 2011. http://dx.doi.org/10.1109/icetce.2011.5775948.

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Matula, Thomas J., Andrew Brayman, Yak-Nam Wang, Vera Khokhlova, Brian MacConaghy, Keith Chan, Wayne Monsky, Valery Chernikov und Sergey Buravkov. „Inactivation of Planktonic Escherichia coli by High Intensity Focused Ultrasound pulses“. In 2017 ICU Honolulu: Sixth International Congress on Ultrasonics. Acoustical Society of America, 2017. http://dx.doi.org/10.1121/2.0000729.

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Nimbua, Suphanat, Chitsanupong Pluksa, Teerawat Temponsub, Phanuwat Thabin, Pattakorn Buppan und Khanit Matra. „The influence of Argon, Oxygen, and Air plasma jet on Escherichia coli inactivation“. In 2020 8th International Electrical Engineering Congress (iEECON). IEEE, 2020. http://dx.doi.org/10.1109/ieecon48109.2020.229566.

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„High Pressure Inactivation Kinetics of Escherichia Coli in Black Tiger Shrimp (Penaeus Monodon)“. In International Conference on Biological, Civil and Environmental Engineering. International Institute of Chemical, Biological & Environmental Engineering, 2014. http://dx.doi.org/10.15242/iicbe.c0314129.

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Barboza, Diego, Laura C. A. Martins, Kleber T. de Oliveira, Sebastião Pratavieira, Clovis W. O. de Souza, Thaila Q. Corrêa, Mariana C. Geralde und Marciana P. Uliana. „Photodynamic inactivation of Staphylococcus aureus and Escherichia coli using a new bacteriochlorin as photosensitizer“. In Optical Methods for Tumor Treatment and Detection: Mechanisms and Techniques in Photodynamic Therapy XXVII, herausgegeben von David H. Kessel und Tayyaba Hasan. SPIE, 2018. http://dx.doi.org/10.1117/12.2286980.

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Guangming Su, Minsheng Zhou, Jinsong He, Yong Yu und Songming Zhu. „Effect of high pressure on inactivation of Escherichia coli in frozen suspension“. In 2013 Kansas City, Missouri, July 21 - July 24, 2013. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2013. http://dx.doi.org/10.13031/aim.20131595065.

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Julius, A. Agung, M. Selman Sakar, Alberto Bemporad und George J. Pappas. „Hybrid model predictive control of induction of Escherichia coli“. In 2007 46th IEEE Conference on Decision and Control. IEEE, 2007. http://dx.doi.org/10.1109/cdc.2007.4434840.

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Berichte der Organisationen zum Thema "Escherichia coli inactivation model"

Banach, J. L., Y. Hoffmans, W. A. J. Appelman, H. van Bokhorst-van de Veen und E. D. van Asselt. The effectiveness of ozone, ultrafiltration, and low pH on Escherichia coli inactivation in fresh-cut endive process wash water at a pilot setting. Wageningen: Wageningen Food Safety Research, 2020. http://dx.doi.org/10.18174/537192.

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