{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,10]],"date-time":"2026-06-10T02:33:39Z","timestamp":1781058819548,"version":"3.54.1"},"reference-count":85,"publisher":"American Society for Microbiology","issue":"24","license":[{"start":{"date-parts":[[2020,11,24]],"date-time":"2020-11-24T00:00:00Z","timestamp":1606176000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2020,11,24]]},"abstract":"<jats:p>\n            Enterohemorrhagic\n            <jats:named-content content-type=\"genus-species\">E. coli<\/jats:named-content>\n            (EHEC) can cause serious illness and deaths in humans by producing toxins that can severely damage our intestines and kidneys. There is currently no optimal treatment for EHEC infections, as antibiotics can worsen disease development. Consequently, the need for new treatment options is urgent. Environmental factors in our intestines can affect the virulence of EHEC and help our bodies fight EHEC infections. The ruminant intestine, the main reservoir for EHEC, contains high levels of vitamin K, but the levels are variable in humans. This study shows that vitamin K analogs can inhibit the growth of EHEC and\/or production of its main virulence factor, the Shiga toxin. They may also inhibit the spreading of the Shiga toxin encoding bacteriophage. Our findings indicate that vitamin K analogs have the potential to suppress the development of serious disease caused by EHEC.\n          <\/jats:p>","DOI":"10.1128\/aem.00583-20","type":"journal-article","created":{"date-parts":[[2020,8,6]],"date-time":"2020-08-06T13:53:32Z","timestamp":1596722012000},"update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":11,"title":["Vitamin K Analogs Influence the Growth and Virulence Potential of Enterohemorrhagic Escherichia coli"],"prefix":"10.1128","volume":"86","author":[{"given":"Anne","family":"Kijewski","sequence":"first","affiliation":[{"name":"Unit for Food Safety, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, \u00c5s, Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ingun Lund","family":"Wits\u00f8","sequence":"additional","affiliation":[{"name":"Unit for Food Safety, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, \u00c5s, Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hildegunn","family":"Iversen","sequence":"additional","affiliation":[{"name":"Unit for Food Safety, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, \u00c5s, Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Helene Thorsen","family":"R\u00f8nning","sequence":"additional","affiliation":[{"name":"Unit for Food Safety, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, \u00c5s, Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Trine","family":"L'Ab\u00e9e-Lund","sequence":"additional","affiliation":[{"name":"Unit for Food Safety, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, \u00c5s, Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yngvild","family":"Wasteson","sequence":"additional","affiliation":[{"name":"Unit for Food Safety, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, \u00c5s, Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Toril","family":"Lindb\u00e4ck","sequence":"additional","affiliation":[{"name":"Unit for Food Safety, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, \u00c5s, Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3175-6022","authenticated-orcid":false,"given":"Marina","family":"Aspholm","sequence":"additional","affiliation":[{"name":"Unit for Food Safety, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, \u00c5s, Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","reference":[{"key":"e_1_3_3_2_2","unstructured":"WHO. 2016. 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