Food-Safe Modification of Stainless Steel Food-Processing Surfaces to Reduce Bacterial Biofilms
Author:
Affiliation:
1. Department of Materials Science and Engineering, University of Toronto, Toronto M5S 1A1, ON, Canada
2. Food Science and Technology Department, Faculty of Agriculture, Alexandria University, Alexandria 21526, Egypt
Funder
Canada Foundation for Innovation
Government of Canada
Publisher
American Chemical Society (ACS)
Subject
General Materials Science
Link
https://pubs.acs.org/doi/pdf/10.1021/acsami.8b03788
Reference70 articles.
1. Properties of the stainless steel substrate, influencing the adhesion of thermo-resistant streptococci
2. Chapter 8 Microbial Retention on Open Food Contact Surfaces and Implications for Food Contamination
3. Biofilm formation in food industries: A food safety concern
4. Biofilm formation by Salmonella spp. on food contact surfaces and their sensitivity to sanitizers
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