Locus of Heat Resistance (LHR) in Meat-Borne Escherichia coli: Screening and Genetic Characterization
Manita Guragain, Dayna M. Brichta-Harhay, James L. Bono, Joseph M. Bosilevac
Abstract
that possess the locus of heat resistance (LHR). LHR seemingly contributes to the global stress tolerance in bacteria and hence poses a food safety concern. Therefore, it is important to understand the distribution of the LHRs among meat-borne bacteria identified at different stages of different meat processing systems. Complete genome sequencing and comparative analysis of selected heat-resistant bacteria provide a clearer understanding of stress and heat resistance mechanisms. Further, sequencing data may offer a platform to gain further insights into the genetic background that provides optimal bacterial tolerance against heat and other processing treatments.
Topics & Concepts
Escherichia coliBiologyLocus (genetics)GeneticsVirulencePlasmidGenotypeGeneGenomeOutbreakProcessed meatMicrobiologyFood scienceVirologyEscherichia coli research studiesProbiotics and Fermented FoodsSalmonella and Campylobacter epidemiology