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Boll EJ, Marti R, Hasman H, et al. Turn Up the Heat-Food and Clinical . Front Microbiol. 2017;8:579doi: 10.3389/fmicb.2017.00579.
Boll, E. J., Marti, R., Hasman, H., Overballe-Petersen, S., Stegger, M., Ng, K., Knøchel, S., Krogfelt, K. A., Hummerjohann, J., & Struve, C. (2017). Turn Up the Heat-Food and Clinical . Frontiers in microbiology, 8579. https://doi.org/10.3389/fmicb.2017.00579
Boll, Erik J, et al. "Turn Up the Heat-Food and Clinical ." Frontiers in microbiology vol. 8 (2017): 579. doi: https://doi.org/10.3389/fmicb.2017.00579
Boll EJ, Marti R, Hasman H, Overballe-Petersen S, Stegger M, Ng K, Knøchel S, Krogfelt KA, Hummerjohann J, Struve C. Turn Up the Heat-Food and Clinical . Front Microbiol. 2017 Apr 07;8:579. doi: 10.3389/fmicb.2017.00579. eCollection 2017. PMID: 28439262; PMCID: PMC5383660.
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Front Microbiol. 2017 Apr 07;8:579. doi: 10.3389/fmicb.2017.00579. eCollection 2017.

Turn Up the Heat-Food and Clinical .

Frontiers in microbiology

Erik J Boll, Roger Marti, Henrik Hasman, Søren Overballe-Petersen, Marc Stegger, Kim Ng, Susanne Knøchel, Karen A Krogfelt, Joerg Hummerjohann, Carsten Struve

Affiliations

  1. Department of Microbiology and Infection Control, Statens Serum InstitutCopenhagen, Denmark.
  2. Agroscope, Division of Food Microbial Systems, Microbiological Safety of Foods of Animal Origin GroupBern, Switzerland.
  3. Department of Food Science, University of CopenhagenCopenhagen, Denmark.

PMID: 28439262 PMCID: PMC5383660 DOI: 10.3389/fmicb.2017.00579

Abstract

Heat treatment is a widely used process to reduce bacterial loads in the food industry or to decontaminate surfaces, e.g., in hospital settings. However, there are situations where lower temperatures must be employed, for instance in case of food production such as raw milk cheese or for decontamination of medical devices such as thermo-labile flexible endoscopes. A recently identified locus of heat resistance (LHR) has been shown to be present in and confer heat resistance to a variety of

Keywords: E. coli; biofilms; clpK; food production; heat resistance; transfer of heat resistance

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