Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix

Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix

Background: Salmonella enterica serovar Enteritidis (SE) is one of the major causes of food-borne disease worldwide, mainly associated with the consumption of poultry products, such as eggs. Several control methods have been implemented in the egg production process, but they have not effectively re...

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Bibliographic Details
Main Authors: Consuelo Borie-Polanco, Nicolás Galarce-Gálvez, Karina Yévenes-Coa, José-Manuel Yáñez-López, James Robeson-Camus, Alfonso Carbonero-Martínez
Format: Article
Language:English
Published: Universidad de Antioquia 2020-09-01
Series:Revista Colombiana de Ciencias Pecuarias
Subjects:
bio-control
eggs
food-borne disease
food-borne pathogens
food safety
foodstuff
lytic bacteriophage
mayonnaise
raw food
salmonella enterica
Online Access:https://revistas.udea.edu.co/index.php/rccp/article/view/343645

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https://revistas.udea.edu.co/index.php/rccp/article/view/343645

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