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International Journal of Microbiology
Volume 2017, Article ID 5176384, 8 pages
https://doi.org/10.1155/2017/5176384
Research Article

Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid

1Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 8034, 4068 Stavanger, Norway
2Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, 1431 Ås, Norway

Correspondence should be addressed to Tone Mari Rode; on.amifon@edor.iram.enot

Received 31 May 2017; Revised 14 September 2017; Accepted 1 October 2017; Published 29 October 2017

Academic Editor: Barbara H. Iglewski

Copyright © 2017 Tone Mari Rode et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Tone Mari Rode, Anette McLeod, Ingrid Måge, Even Heir, Lars Axelsson, and Askild L. Holck, “Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid,” International Journal of Microbiology, vol. 2017, Article ID 5176384, 8 pages, 2017. https://doi.org/10.1155/2017/5176384.