Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/143662
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dc.contributor.authorZwe, Ye Htuten_US
dc.contributor.authorGoh, Esther Zhu Huien_US
dc.contributor.authorChau, Man Lingen_US
dc.contributor.authorAung, Kyaw Thuen_US
dc.contributor.authorYuk, Hyun-Gyunen_US
dc.date.accessioned2020-09-15T09:14:09Z-
dc.date.available2020-09-15T09:14:09Z-
dc.date.issued2018-
dc.identifier.citationZwe, Y. H., Goh, E. Z. H., Chau, M. L., Aung, K. T., & Yuk, H.-G. (2019). Survival of an emerging foodborne pathogen : Group B Streptococcus (GBS) serotype III sequence type (ST) 283—under simulated partial cooking and gastric fluid conditions. Food Science and Biotechnology, 28(3), 939-944. doi:10.1007/s10068-018-0525-8en_US
dc.identifier.issn1226-7708en_US
dc.identifier.urihttps://hdl.handle.net/10356/143662-
dc.description.abstractGroup B Streptococcus (GBS) was previously not known to be transmitted through food, but an outbreak investigation in Singapore in 2015 documented for the first time an association between GBS Type III Sequence Type 283 infection and consumption of raw fish dishes. As very little is known about the survival of GBS during heat treatment and the stomach transit, its survival under simulated conditions was studied, in comparison with that of Escherichia coli O157:H7 and Listeria monocytogenes. The mean D-values of four GBS strains ranging from 0.72 to 0.88 min in neutral pH tryptone soy broth at 56.4 °C and 0.44–1.43 min at pH 2.35 at 37 °C in simulated gastric fluid, were significantly lower (p < 0.05) than those of E. coli O157:H7 and L. monocytogenes. This study suggests possible factors other than acid or heat resistance of GBS to be instrumental to its pathogenicity.en_US
dc.description.sponsorshipNational Environmental Agency (NEA)en_US
dc.language.isoenen_US
dc.relation.ispartofFood Science and Biotechnologyen_US
dc.rights© 2018 Korean Society of Food Science and Technology and Springer, All rights reserved. The final publication is available at Springer via https://doi.org/10.1007/s10068-018-0525-8en_US
dc.subjectEngineering::Chemical engineeringen_US
dc.titleSurvival of an emerging foodborne pathogen : Group B Streptococcus (GBS) serotype III sequence type (ST) 283—under simulated partial cooking and gastric fluid conditionsen_US
dc.typeJournal Articleen
dc.contributor.schoolSchool of Chemical and Biomedical Engineeringen_US
dc.identifier.doi10.1007/s10068-018-0525-8-
dc.description.versionAccepted versionen_US
dc.identifier.pmid31093453-
dc.identifier.issue3en_US
dc.identifier.volume28en_US
dc.identifier.spage939en_US
dc.identifier.epage944en_US
dc.subject.keywordsGroup B Streptococcusen_US
dc.subject.keywordsFoodborne GBSen_US
dc.description.acknowledgementThis study was jointly supported by the National University of Singapore (NUS) and the National Environment Agency (NEA), Singapore in 2017 and by the Korea National University of Transportation in 2018. We would like to thank Associate Professor Ng Lee Ching and Dr Ramona Alikiiteaga Gutierrezof the Environmental Health Institute of the National Environment Agency for the permission on the use of GBS strains and the critical reading of the manuscript.en_US
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