The use of a bacteriophage cocktail as a biocontrol measure to reduce Salmonella enterica serovar Enteritidis contamination in ground meat and goat cheese

dc.creatorJorquera, D.
dc.creatorNavarro, C.
dc.creatorRojas, V.
dc.creatorTurra, G.
dc.creatorRobeson, J.
dc.creatorBorie Polanco, Consuelo
dc.date.accessioned2018-12-20T14:53:38Z
dc.date.available2018-12-20T14:53:38Z
dc.date.created2018-12-20T14:53:38Z
dc.date.issued2015
dc.identifierBiocontrol Science and Technology, Volumen 25, Issue 8, 2015, Pages 970-974
dc.identifier13600478
dc.identifier09583157
dc.identifier10.1080/09583157.2015.1018815
dc.identifierhttps://repositorio.uchile.cl/handle/2250/157333
dc.description.abstractWe evaluated the effectiveness of phages on meats and goat cheese contaminated with Salmonella Enteritidis (SE). In meats, reductions of SE were observed during the whole experiment, while in goat cheese a reduction was only observed at day 3. We discuss the relevance of phages as a biocontrol in food.
dc.languageen
dc.publisherTaylor and Francis
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
dc.sourceBiocontrol Science and Technology
dc.subjectBacteriophage
dc.subjectBiocontrol
dc.subjectCheese
dc.subjectMeat
dc.subjectSalmonella Enteritidis
dc.titleThe use of a bacteriophage cocktail as a biocontrol measure to reduce Salmonella enterica serovar Enteritidis contamination in ground meat and goat cheese
dc.typeArtículo de revista


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