Salt at concentrations relevant to meat processing enhances Shiga toxin 2 production in Escherichia coli O157:H7

Shaun Harris, Wan-Fu Yue, Sarena Olsen, Jia Hu, Warrie Means, Richard McCormick, Min Du, Mei-Jun Zhu (2012) Salt at concentrations relevant to meat processing enhances Shiga toxin 2 production in Escherichia coli O157:H7 Int J Food Microbiol (IF: 5.2) 159(3) 186-92

Links

http://www.ncbi.nlm.nih.gov/pubmed/23107496
http://dx.doi.org/10.1016/j.ijfoodmicro.2012.09.007

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