Effects of pH and oil-in-water emulsions on growth and physicochemical cell surface properties of Listeria monocytogenes: Impact on tolerance to the bactericidal activity of disinfectants

International Journal of Food Microbiology

Volumn 130, Issue 2, 2009, Pages 101-107

  Naïtali, Murielle ^a,b   Dubois Brissonnet, Florence ^a,b   Cuvelier, Gérard ^c   Bellon Fontaine, Marie Noëlle ^a,b  

^a AGROPARISTECH   (France)

^b CEMAGREF   (France)

^c UMR SayFood   (France)

Author keywords

Acid stress; Cell surface electrical charge; Cell surface hydrophobicity; Didecyl dimethyl ammonium bromide; Emulsified growth medium; Sodium dichloroisocyanuric acid

Indexed keywords

DISINFECTANT AGENT;

ACIDITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERICIDAL ACTIVITY; CELL SURFACE; CULTURE MEDIUM; EMULSION; HYDROPHOBICITY; LISTERIA MONOCYTOGENES; NONHUMAN; PH;

CULTURE MEDIA; DISINFECTANTS; DRUG RESISTANCE, BACTERIAL; EMULSIONS; HYDROGEN-ION CONCENTRATION; LISTERIA MONOCYTOGENES; QUATERNARY AMMONIUM COMPOUNDS; SURFACE PROPERTIES; TRIAZINES;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES;

EID: 60949088001     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.01.008     Document Type: Article

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