Chicken juice enhances surface attachment and biofilm formation of Campylobacter jejuni

Applied and Environmental Microbiology

Volumn 80, Issue 22, 2014, Pages 7053-7060

  Brown, Helen L ^a   Reuter, Mark ^a   Salt, Louise J ^a   Cross, Kathryn L ^a   Betts, Roy P ^b   van Vliet, Arnoud H M ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b CAMPDEN BRI   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALS; BACTERIA; BIOFILMS; CHAINS; FOOD PROCESSING; STAINLESS STEEL;

BACTERIAL ATTACHMENT; BACTERIAL PATHOGENS; CAMPYLOBACTER JEJUNI; POSSIBLE MECHANISMS; PROCESSING ENVIRONMENTS; STAINLESS STEEL SURFACE; SURFACE ATTACHMENT; SURVIVAL MECHANISMS;

MEATS;

BACTERIUM; BIOFILM; ELECTRON MICROSCOPY; FOOD PROCESSING; SURVIVAL;

CAMPYLOBACTER JEJUNI;

ANALYSIS; ANIMAL; BACTERIUM ADHERENCE; BIOFILM; CAMPYLOBACTER JEJUNI; CHICKEN; FOOD CONTAMINATION; FOOD HANDLING; MEAT; MICROBIOLOGY; PHYSIOLOGY;

ANIMALS; BACTERIAL ADHESION; BIOFILMS; CAMPYLOBACTER JEJUNI; CHICKENS; FOOD CONTAMINATION; FOOD HANDLING; MEAT;

EID: 84908283075     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.02614-14     Document Type: Article

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