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...

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Bibliographic Details

Main Authors:	Rey, María De Los Ángeles, Cap, Mariana, Favre, Leonardo Cristian, Vaudagna, Sergio Ramon, Mozgovoj, Marina Valeria
Format:	Artículo
Language:	Inglés
Published:	Institute of Food Technologists (IFT) 2025
Subjects:	Escherichia coli Carne de Res Beef PCR Organic Acids Ácido Orgánico Escherichia coli O157 Hamburguesas Monoazido de propidio Burgers Propidium monoazide
Online Access:	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