Physiological Response of Escherichia coli O157:H7 Sakai to Dynamic Changes in Temperature and Water Activity as Experienced during Carcass Chilling.

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Published in Mol Cell Proteomics on September 11, 2016

Authors

Thea King1, Chawalit Kocharunchitt2, Kari Gobius3, John P Bowman2, Tom Ross2

Author Affiliations

1: From the ‡CSIRO Agriculture and Food, North Ryde, NSW 2113, Australia; Thea.King@csiro.au.
2: §Food Safety Centre, Tasmanian Institute of Agriculture, School of Agricultural Science, University of Tasmania, Private Bag 54, Hobart TAS 7001, Australia.
3: ¶CSIRO Agriculture and Food, Werribee, VIC 3030, Australia.

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