Effect of NaCl on the Biofilm Formation by Foodborne Pathogens

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Xu, Hua ^a   Zou, Yunyun ^a   Lee, Hyeon Yong ^a   Ahn, Juhee ^a  

^a Kangwon National University   (South Korea)

Author keywords

Auto aggregation; Biofilm formation; Foodborne pathogens; Hydrophobicity; NaCl

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; BACTERIAL COUNT; BACTERIUM ADHERENCE; BIOFILM; CHEMICAL PHENOMENA; CULTURE MEDIUM; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; KINETICS; LISTERIA MONOCYTOGENES; PH; PHYSICAL CHEMISTRY; PRODUCT SAFETY; SALMONELLA TYPHIMURIUM; SHIGELLA BOYDII; STAPHYLOCOCCUS AUREUS; SURFACE PROPERTY; TEMPERATURE;

BACTERIAL ADHESION; BIOFILMS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CULTURE MEDIA; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; LISTERIA MONOCYTOGENES; PHYSICOCHEMICAL PHENOMENA; SALMONELLA TYPHIMURIUM; SHIGELLA BOYDII; SODIUM CHLORIDE; STAPHYLOCOCCUS AUREUS; SURFACE PROPERTIES; TEMPERATURE;

LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM; SHIGELLA BOYDII; STAPHYLOCOCCUS AUREUS;

EID: 78149376592     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01865.x     Document Type: Article

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