AIMC Topic: Thermotolerance

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Prediction of reduction behavior by heating and strain variability of Campylobacter jejuni using amino acid phylogenetics from whole genome sequencing data.

International journal of food microbiology Sep 15, 2025
Predicting bacterial behavior and strain variability is essential for quantitative microbial risk assessments in food safety. The growing availability of whole-genome sequencing (WGS) data enables deeper insights into microbial thermotolerance. Howev...
Machine Learning Phylogeny Food Microbiology Amino Acids Whole Genome Sequencing Hot Temperature Campylobacter jejuni Thermotolerance Genome, Bacterial
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The locus of heat resistance (LHR) mediates heat resistance in Salmonella enterica, Escherichia coli and Enterobacter cloacae.

Food microbiology Dec 29, 2016
Enterobacteriaceae comprise food spoilage organisms as well as food-borne pathogens including Escherichia coli. Heat resistance in E. coli was attributed to a genomic island called the locus of heat resistance (LHR). This genomic island is also prese...
Animals Cattle Microbial Viability Escherichia coli Meat Sodium Chloride Bacterial Load Salmonella enterica Cooking Food Safety Hot Temperature Enterobacter cloacae Genomic Islands Thermotolerance
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