The control strategies for E. coli O157:H7 in food processing at the physical, chemical and biological levels

The control strategies for E. coli O157:H7 in food processing at the physical, chemical and biological levels

In recent years, the infectious diseases caused by pathogenic microorganisms have become one of the most prominent public health issues, which seriously endangers people’s lives and leads to significant economic losses. Studies have shown that the Shiga toxin produced by Escherichia coli O157:H7 (E....

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Bibliographic Details
Main Authors: Chenggong Xu, Zhongxiang Xin, Ruishen Yu, Jiaxin Li, Wenjia Dan, Jiangkun Dai
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-06-01
Series:Frontiers in Microbiology
Subjects:
E. coli O157:H7
control strategies
food processing
infectious diseases
food safety and health
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2025.1598090/full
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