Use of propidium monoazide coupled with real-time PCR methodology to evaluate Escherichia coli O157 lethality in beef burgers after organic acid addition
In order to achieve bacterial inactivation in beef burgers, one of the alternatives proposed is to add organic acids as part of their formulation. The aim of this work was to evaluate the effectiveness of propidium monoazide coupled to qPCR (PMA-qPCR) as counting methodology to assess the addition o...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Institute of Food Technologists (IFT)
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/22016 https://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.70109 https://doi.org/10.1111/1750-3841.70109 |
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