Effects of food components on the antimicrobial activity of polypropylene surfaces containing silver ions (Ag+)

International Journal of Food Science and Technology

Volumn 46, Issue 7, 2011, Pages 1469-1476

  Ilg, Yvonne ^a   Kreyenschmidt, Judith ^b  

^a UNIVERSITY OF BONN   (Germany)

^b UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Antimicrobial activity; Food contact surfaces; Inhibition; Silver

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL PROPERTY; BACTERIAL COUNT; FOOD COMPONENTS; FOOD-CONTACT SURFACES; INOCULA; POLYPROPYLENE COMPOUNDS; PSEUDOMONAS FLUORESCENS; SALINE SOLUTIONS; SILVER IONS;

BACTERIA; BACTERIOLOGY; CARBOHYDRATES; INVESTMENTS; ION EXCHANGE; METAL IONS; THERMOPLASTICS; ZIRCONIUM; ZIRCONIUM COMPOUNDS;

SURFACES;

BACTERIA (MICROORGANISMS); PSEUDOMONAS FLUORESCENS;

EID: 79958769427     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02641.x     Document Type: Article

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