Survival of foodborne pathogens on stainless steel soiled with different food residues
Author:
Funder
Korea Food Research Institute
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-019-00705-6.pdf
Reference33 articles.
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3. Bea YM, Baek SY, Lee SY. Resistance of pathogenic bacteria on the surface of stainless steel depending on attachment form and efficacy of chemical sanitizers. Int. J. Food Microbial. 153: 465-473 (2012)
4. Bernbom N, Ng YY, Jørgensen RL, Arpanaei A, Meyer RL, Kingshott, P, Vejborg RM, Klemm, P, Gram L. Adhesion of food-borne bacteria to stainless steel is reduced by food conditioning films. J. Appl. Microbiol. 106: 1268-1279 (2009)
5. Brown HL, Reuter M, Salt LJ, Cross KL, Betts RP, van Vliet AH. Chicken juice enhances surface attachment and biofilm formation of Campylobacter jejuni. Appl. Environ. Microbiol. 80: 7053-7060 (2014)
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