Adaptation of Campylobacter jejuni to biocides used in the food industry affects biofilm structure, adhesion strength, and cross-resistance to clinical antimicrobial compounds-Reference-Cited by-同舟云学术

Adaptation of Campylobacter jejuni to biocides used in the food industry affects biofilm structure, adhesion strength, and cross-resistance to clinical antimicrobial compounds

Published:2016-06-29 Issue:7 Volume:32 Page:827-839
ISSN:0892-7014
Container-title:Biofouling
language:en
Short-container-title:Biofouling

Author:

Techaruvichit Punnida¹,Takahashi Hajime¹,Kuda Takashi¹,Miya Satoko¹,Keeratipibul Suwimon²³,Kimura Bon¹

Affiliation:

1. Department of Food Science and Technology, Faculty of Marine Science, Tokyo University of Marine Science and Technology, Tokyo, Japan

2. Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand

3. Molecular Sensory Science Center, Faculty of Science, Chulalongkorn University, Bangkok, Thailand

Publisher

Informa UK Limited

Subject

Water Science and Technology,Applied Microbiology and Biotechnology,Aquatic Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/08927014.2016.1198476

Reference67 articles.

1. Biofilm Control and Antimicrobial Agents

2. Effect of Protein, Polysaccharide, and Oxygen Concentration Profiles on Biofilm Cohesiveness

3. Campylobacter jejuni Infections: Update on Emerging Issues and Trends

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