Synergistic effect of steam and lactic acid against Escherichia coli O157: H7, Salmonella Typhimurium, and Listeria monocytogenes biofilms on polyvinyl chloride and stainless steel

International Journal of Food Microbiology

Volumn 157, Issue 2, 2012, Pages 218-223

  Ban, Ga Hee ^a,b   Park, Sang Hyun ^a,b   Kim, Sang Oh ^a,b   Ryu, Sangryeol ^a,b   Kang, Dong Hyun ^a,b  

^a Seoul National University   (South Korea)

^b Seoul National University   (South Korea)

Author keywords

Biofilm; Foodborne pathogen; Lactic acid; Steam; Synergistic effect

Indexed keywords

LACTIC ACID; POLYVINYLCHLORIDE; STAINLESS STEEL;

ARTICLE; BACTERIUM CULTURE; BIOFILM; CONFOCAL LASER MICROSCOPY; CONTROLLED STUDY; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD PROCESSING; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; LISTERIA MONOCYTOGENES; NONHUMAN; SALMONELLA TYPHIMURIUM; TEMPERATURE MEASUREMENT; WATER VAPOR;

BACTERIA; BIOFILMS; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; LACTIC ACID; LISTERIA MONOCYTOGENES; POLYVINYL CHLORIDE; SALMONELLA TYPHIMURIUM; STAINLESS STEEL; STEAM;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; SALMONELLA TYPHIMURIUM;

EID: 84862876652     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.05.006     Document Type: Article

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