| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6290323 | International Journal of Food Microbiology | 2012 | 7 Pages |
Abstract
⺠Spontaneous induction of Stx-phages and transduction events occur in dairy process conditions. ⺠Temperature is the main factor affecting the rate of transduction in milk. ⺠Maintaining of chilling chain is effective since transduction events do not happen at 4 °C.
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Authors
Claudia Picozzi, Giorgio Volponi, Ileana Vigentini, Silvia Grassi, Roberto Foschino,