Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables
Food Microbiol. 2022 Jun;104:103978. doi: 10.1016/j.fm.2022.103978. Epub 2022 Jan 13.ABSTRACTShiga toxin producing Escherichia coli (STEC) are common etiological agents of food borne illnesses and outbreaks, most often caused by consuming contaminated beef products, followed by raw vegetables and dairy products. Patients infected with E. coli O157 are more likely hospitalized than patients infected with non-O157 STEC, making E. coli O157 an important target for microbiological interventions. We show that a cocktail of bacteriophages EP75 and EP335 effectively reduces E. coli O157 on beef, romaine lettuce, spinach, and zucc...
Source: Food Microbiology - March 15, 2022 Category: Food Science Authors: Sander Witte Linda Huijboom Silvia Klamert Leoni van de Straat Steven Hagens Lars Fieseler Bert T de Vegt Jo ël T van Mierlo Source Type: research
Viruses, Vol. 14, Pages 607: Effects of Organic Biostimulants Added with Zeolite on Zucchini Squash Plants Infected by Tomato Leaf Curl New Delhi Virus
asqua
Luca Ferretti
The use of organic substances in integrated pest management can contribute to human- and environment-safe crop production. In the present work, a combination of organic biostimulants (Fullcrhum Alert and BioVeg 500) and an inorganic corroborant (Clinogold, zeolite) was tested for the effects on the plant response to the quarantine pest tomato leaf curl New Delhi virus (ToLCNDV). Biostimulants were applied to healthy and infected greenhouse-grown zucchini plants, and the vegetative parameters and viral titer were evaluated. Although no antiviral effects were observed in terms of both virus replicat...
Source: Viruses - March 15, 2022 Category: Virology Authors: Livia Donati Sabrina Bertin Andrea Gentili Marta Luigi Anna Taglienti Ariana Manglli Antonio Tiberini Elisa Brasili Fabio Sciubba Gabriella Pasqua Luca Ferretti Tags: Article Source Type: research
Genes, Vol. 13, Pages 467: Genome-Wide Identification of YABBY Gene Family in Cucurbitaceae and Expression Analysis in Cucumber (Cucumis sativus L.)
ng Liu
Huazhong Ren
YABBY transcription factors play important roles in plant growth and development. However, little is known about YABBY genes in Cucurbitaceae. Here, we identified 59 YABBY genes from eight cucurbit species, including cucumber (C. sativus L.), melon (C. melon L.), watermelon (C. lanatus), wax gourd (B. hispida), pumpkin (C. maxima), zucchini (C. pepo L.), silver-seed gourd (C. argyrosperma), and bottle gourd (L. siceraria). The 59 YABBY genes were clustered into five subfamilies wherein the gene structures and motifs are conserved, suggesting similar functions within each subfamily. Different YABBY...
Source: Genes - March 7, 2022 Category: Genetics & Stem Cells Authors: Shuai Yin Sen Li Yiming Gao Ezra S. Bartholomew Ruijia Wang Hua Yang Chang Liu Xiaofeng Chen Ying Wang Xingwang Liu Huazhong Ren Tags: Article Source Type: research
Carotenoid fortification of zucchini fruits using a viral RNA vector
CONCLUSION: Although this strategy is perhaps not free from controversy due to the use of genetically modified viral RNA, our work does demonstrate the possibility of metabolically fortifying edible fruits using an approach in which no transgenes are involved. This article is protected by copyright. All rights reserved.PMID:35157358 | DOI:10.1002/biot.202100328 (Source: Biotechnology Journal)
Source: Biotechnology Journal - February 14, 2022 Category: Biotechnology Authors: Fakhreddine Houhou Maricarmen Mart í Teresa Cordero Ver ónica Aragonés Cristina S áez Jaime Cebolla-Cornejo Ana P érez de Castro Manuel Rodr íguez-Concepción Bel én Picó Jos é-Antonio Daròs Source Type: research
