title: Sensitivity of different Campylobacter jejuni and Escherichia coli O157:H7 strains to mild bactericidal treatments.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Belgium.
authors.forename: Nada
authors.initials: N
authors.lastname: Smigic
authors.forename: Andreja
authors.initials: A
authors.lastname: Rajkovic
authors.forename: Frank
authors.initials: F
authors.lastname: Devlieghere
mesh_terms: D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D016123:Campylobacter jejuni / Q000187:drug effects* / Q000528:radiation effects; D017606:Chlorine Compounds / Q000494:pharmacology; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004305:Dose-Response Relationship, Drug; D024881:Drug Resistance, Bacterial; D019453:Escherichia coli O157 / Q000187:drug effects* / Q000528:radiation effects; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D019344:Lactic Acid / Q000494:pharmacology; D008027:Light; D008826:Microbial Sensitivity Tests; D010087:Oxides / Q000494:pharmacology; D013045:Species Specificity
chemical_list: D000900:Anti-Bacterial Agents; D017606:Chlorine Compounds; D010087:Oxides; D019344:Lactic Acid; C025109:chlorine dioxide