Intracellular pH in Campylobacter jejuni when treated with aqueous chlorine dioxide.
Smigic
Nada
N
Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
Rajkovic
Andreja
A
Arneborg
Nils
N
Siegumfeldt
Henrik
H
Devlieghere
Frank
F
Nielsen
Dennis Sandris
DS
D016123:Campylobacter jejuni / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism*; D017606:Chlorine Compounds / Q000008:administration & dosage / Q000494:pharmacology*; D015169:Colony Count, Microbial; D004202:Disinfectants / Q000008:administration & dosage / Q000494:pharmacology*; D004305:Dose-Response Relationship, Drug; D005456:Fluorescent Dyes / Q000737:chemistry; D005519:Food Preservation / Q000379:methods; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability; D008856:Microscopy, Fluorescence; D010087:Oxides / Q000008:administration & dosage / Q000494:pharmacology*; D059010:Single-Cell Analysis; D013045:Species Specificity
D017606:Chlorine Compounds; D004202:Disinfectants; D005456:Fluorescent Dyes; D010087:Oxides; C025109:chlorine dioxide