The use of a bacteriophage cocktail as a biocontrol measure to reduce Salmonella enterica serovar Enteritidis contamination in ground meat and goat cheese
| Author | dc.contributor.author | Jorquera, D. | |
| Author | dc.contributor.author | Navarro, C. | |
| Author | dc.contributor.author | Rojas, V. | |
| Author | dc.contributor.author | Turra, G. | |
| Author | dc.contributor.author | Robeson, J. | |
| Author | dc.contributor.author | Borie Polanco, Consuelo | |
| Admission date | dc.date.accessioned | 2018-12-20T14:53:38Z | |
| Available date | dc.date.available | 2018-12-20T14:53:38Z | |
| Publication date | dc.date.issued | 2015 | |
| Cita de ítem | dc.identifier.citation | Biocontrol Science and Technology, Volumen 25, Issue 8, 2015, Pages 970-974 | |
| Identifier | dc.identifier.issn | 13600478 | |
| Identifier | dc.identifier.issn | 09583157 | |
| Identifier | dc.identifier.other | 10.1080/09583157.2015.1018815 | |
| Identifier | dc.identifier.uri | https://repositorio.uchile.cl/handle/2250/157333 | |
| Abstract | dc.description.abstract | We 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. | |
| Lenguage | dc.language.iso | en | |
| Publisher | dc.publisher | Taylor and Francis | |
| Type of license | dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Chile | |
| Link to License | dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/cl/ | |
| Source | dc.source | Biocontrol Science and Technology | |
| Keywords | dc.subject | Bacteriophage | |
| Keywords | dc.subject | Biocontrol | |
| Keywords | dc.subject | Cheese | |
| Keywords | dc.subject | Meat | |
| Keywords | dc.subject | Salmonella Enteritidis | |
| Título | dc.title | The use of a bacteriophage cocktail as a biocontrol measure to reduce Salmonella enterica serovar Enteritidis contamination in ground meat and goat cheese | |
| Document type | dc.type | Artículo de revista | |
| Cataloguer | uchile.catalogador | laj | |
| Indexation | uchile.index | Artículo de publicación SCOPUS | |
| uchile.cosecha | uchile.cosecha | SI |
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Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile