http://naturalingredient.org/wp/wp-content/uploads/Burt_Essential_Oils_A_Review_2004.pdf

Essential oils: their antibacterial properties and potential applications in foods--a review.

Few microorganisms are as versatile as Escherichia coli. An important member of the normal intestinal microflora of humans and other mammals, E. coli has also been widely exploited as a cloning host in recombinant DNA technology. But E. coli is more than just a laboratory workhorse or harmless intestinal inhabitant; it can also be a highly versatile, and frequently deadly, pathogen. Several different E. coli strains cause diverse intestinal and extraintestinal diseases by means of virulence factors that affect a wide range of cellular processes.

Pathogenic Escherichia coli

Listeria monocytogenes, a food-borne pathogen.

Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity.

https://www.uphs.upenn.edu/bugdrug/antibiotic_manual/oipreventidsacdcstemcell2009.pdf

Guidelines for preventing infectious complications among hematopoietic cell transplantation recipients: a global perspective.

Inactivation of Salmonella on in-shell pecans during conditioning treatments preceding cracking and shelling.

Exposure of Shigella flexneri to acid stress and heat shock enhances acid tolerance

Factors affecting survival, growth, and retrieval of Salmonella Poona on intact and wounded cantaloupe rind and in stem scar tissue

Aims: The objective of this study was to inactivate Bacillus cereus spores in sikhye using a modified tyndallization process involving injection with carbon dioxide (CO2).



Methods and Results:  Heat tolerance of B. cereus spores in tryptic soy broth and sikhye was evaluated. The D95°C values of the B. cereus spores were 2·8–4·9 min, dependent of type of heating medium or inoculum level. The lethality of conventional heat treatment and modified tyndallization with or without CO2 injection against B. cereus spores in sikhye was determined. The order of effectiveness was modified tyndallization with CO2 > modified tyndallization without CO2 > conventional heat treatment. Modified tyndallization with CO2 reduced the number of B. cereus spores in sikhye by 5·8 log CFU ml−1. The increased CO2 concentration and decreased pH of sikhye resulting from CO2 injection rapidly reverted to near-normal values after heat treatment.



Conclusions:  Modified tyndallization with CO2 was more effective than conventional heat treatment or modified tyndallization without CO2 in reducing B. cereus spores in sikhye.



Significance and Impact of the Study:  Results of this study will be useful when developing strategies to control B. cereus spores in sikhye and may have application to other beverages.

https://sfamjournals.onlinelibrary.wiley.com/doi/pdf/10.1111/j.1472-765X.2012.03278.x

Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection

Larry R. Beuchat

Papers

Inactivation of Salmonella on in-shell pecans during conditioning treatments preceding cracking and shelling.

Exposure of Shigella flexneri to acid stress and heat shock enhances acid tolerance

Factors affecting survival, growth, and retrieval of Salmonella Poona on intact and wounded cantaloupe rind and in stem scar tissue

Reduction of Bacillus cereus spores in sikhye, a traditional Korean rice beverage, by modified tyndallization processes with and without carbon dioxide injection

Use of indirect conductimetry to predict the growth of spoilage yeasts, with special consideration of Zygosaccharomyces bailii