Listeria monocytogenes Preservative Resistance: Difference between revisions
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==Introduction== | ==Introduction== | ||
</b><i>Listeria monocytogenes</i> is a resilient food pathogen capable of surviving and growing at low temperatures. As a result, it is responsible for infections in deli meats, cheeses, and other refrigerated products. Many different methods are used by food supply companies to inhibit bacterial growth, and chief among these methods are chemical preservatives.<br> | </b><i>Listeria monocytogenes</i> is a resilient food pathogen capable of surviving and growing at low temperatures. As a result, it is responsible for infections in deli meats, cheeses, and other refrigerated products.<ref name=a>Ranjan K. Mohapatra, Snehasish Mishra, Lawrence Sena Tuglo, Ashish K. Sarangi, Venkataramana Kandi, Amani Ahmed AL Ibrahim, Hussain A. Alsaif, Ali A. Rabaan, Md. Kudrat-E Zahan. Recurring food source-based Listeria outbreaks in the United States: An unsolved puzzle of concern? Health Science Reports 2024 7:2.</ref> Many different methods are used by food supply companies to inhibit bacterial growth, and chief among these methods are chemical preservatives.<br> | ||
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Every point of information REQUIRES CITATION using the citation tool shown above. | Every point of information REQUIRES CITATION using the citation tool shown above. |
Revision as of 19:55, 14 April 2024
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By Iris Pardue
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Authored for BIOL 238 Microbiology, taught by Joan Slonczewski,at Kenyon College,2024