Use of a lytic bacteriophage to control Salmonella Enteritidis in retail food
A Salmonella Enteritidis lytic bacteriophage designated as SE07 was isolated from retail meat samples. Electron micrograph revealed that phage SE07 belonged to family Podoviridae. Phage SE07 was relatively stable at the temperature ranging from 28 to 65 °C. Furthermore, it exhibited remarkable pH st...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50994/1/Use%20of%20a%20lytic%20bacteriophage%20to%20control%20Salmonella%20Enteritidis%20in%20retail%20food.pdf |