Effect of food residues on efficiency of surfactant disinfectants against food related pathogens adhered on polystyrene and ceramic surfaces

LWT

Volumn 57, Issue 1, 2014, Pages 200-206

  Li, Rui ^a   Kuda, Takashi ^b   Yano, Toshihiro ^a  

^a ISHIKAWA PREFECTURAL UNIVERSITY   (Japan)

^b TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Food residue; Food borne pathogen; Surface adhesion; Surfactant disinfectant

Indexed keywords

ADHESION; BACILLUS CEREUS; BACTERIOLOGY; CATIONIC SURFACTANTS; CONTAMINATION; DISINFECTANTS; DROPS; EFFICIENCY; ESCHERICHIA COLI; FOOD MICROBIOLOGY; POLYSTYRENES; WASHING;

CERAMIC SURFACE; CONTACT SURFACE; CROSS CONTAMINATION; FOOD CONTACT; FOOD RESIDUES; FOOD-BORNE PATHOGENS; PATHOGENIC BACTERIUM; SURFACE ADHESION; SURFACTANT DISINFECTANT; WASHING PROCESS;

CHLORINE COMPOUNDS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; PSEUDOMONAS AERUGINOSA; SCOMBRIDAE; STAPHYLOCOCCUS AUREUS;

EID: 84894238772     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.11.018     Document Type: Article

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