Thermal inactivation of extraintestinal pathogenic Escherichia coli suspended in ground chicken meat

Agriculture & Biology

• extraintestinal pathogenic Escherichia coli 100%
• ground chicken meat 93%
• heat inactivation 67%
• meningitis 21%
• poultry meat 20%
• Escherichia coli O157 18%
• antibiotic resistance 16%
• Escherichia coli 15%
• virulence 13%
• sepsis (infection) 12%
• urinary tract diseases 11%
• food technology 10%
• food pathogens 9%
• food processing 8%
• processing technology 8%
• poultry 7%
• heat treatment 6%
• meat 6%
• genotype 4%
• heat 4%
• lipids 4%
• genes 2%

Medicine & Life Sciences

• Extraintestinal Pathogenic Escherichia coli 95%
• Meat 63%
• Chickens 56%
• Hot Temperature 45%
• Poultry 30%
• Escherichia coli O157 21%
• Virulence Factors 17%
• Meningitis 16%
• Microbial Drug Resistance 16%
• Food Technology 12%
• Uropathogenic Escherichia coli 11%
• Escherichia coli 11%
• Neonatal Sepsis 11%
• Food Handling 10%
• Urinary Tract Infections 7%
• Fats 6%
• Genotype 5%
• Food 5%
• Genes 3%