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Authordc.contributor.authorJorquera, D. 
Authordc.contributor.authorNavarro, C. 
Authordc.contributor.authorRojas, V. 
Authordc.contributor.authorTurra, G. 
Authordc.contributor.authorRobeson, J. 
Authordc.contributor.authorBorie Polanco, Consuelo 
Admission datedc.date.accessioned2018-12-20T14:53:38Z
Available datedc.date.available2018-12-20T14:53:38Z
Publication datedc.date.issued2015
Cita de ítemdc.identifier.citationBiocontrol Science and Technology, Volumen 25, Issue 8, 2015, Pages 970-974
Identifierdc.identifier.issn13600478
Identifierdc.identifier.issn09583157
Identifierdc.identifier.other10.1080/09583157.2015.1018815
Identifierdc.identifier.urihttp://repositorio.uchile.cl/handle/2250/157333
Abstractdc.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.
Lenguagedc.language.isoen
Publisherdc.publisherTaylor and Francis
Type of licensedc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
Link to Licensedc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
Sourcedc.sourceBiocontrol Science and Technology
Keywordsdc.subjectBacteriophage
Keywordsdc.subjectBiocontrol
Keywordsdc.subjectCheese
Keywordsdc.subjectMeat
Keywordsdc.subjectSalmonella Enteritidis
Títulodc.titleThe use of a bacteriophage cocktail as a biocontrol measure to reduce Salmonella enterica serovar Enteritidis contamination in ground meat and goat cheese
Document typedc.typeArtículo de revista
Catalogueruchile.catalogadorlaj
Indexationuchile.indexArtículo de publicación SCOPUS
uchile.cosechauchile.cosechaSI


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Attribution-NonCommercial-NoDerivs 3.0 Chile
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile