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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...

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Bibliographic Details
Main Authors: Thung, Tze Young, Premarathne, Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari, Chang, Wei San, Loo, Yuet Ying, Chin, Yih Zhet, Kuan, Chee Hao, Tan, Chia Wanq, Basri, Dayang Fredalina, Wan Mohamed Radzi, Che Wan Jasimah, Radu, Son
Format: Article
Language:English
Published: Elsevier 2017
Online Access:http://psasir.upm.edu.my/id/eprint/50994/1/Use%20of%20a%20lytic%20bacteriophage%20to%20control%20Salmonella%20Enteritidis%20in%20retail%20food.pdf
http://psasir.upm.edu.my/id/eprint/50994/
http://www.sciencedirect.com/science/article/pii/S0023643816308295
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http://psasir.upm.edu.my/id/eprint/50994/1/Use%20of%20a%20lytic%20bacteriophage%20to%20control%20Salmonella%20Enteritidis%20in%20retail%20food.pdf
http://psasir.upm.edu.my/id/eprint/50994/
http://www.sciencedirect.com/science/article/pii/S0023643816308295

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