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Multiple-locus variable-number of tandem-repeats analysis (MLVA) as subtyping technique for foodborne pathogens
(Academic Press Inc Elsevier Science, 2018)
Multiple-locus variable-number of tandem-repeats analysis (MLVA) has emerged as a valuable method for subtyping foodborne pathogens and has been adopted in many countries as a critical component of their laboratory-based ...
Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix
(Univ Antioquia, Colombia, 2021)
Background: Salmonella enterica serovar Enteritidis (SE) is one of the major causes of food-borne disease worldwide, mainly associated with the consumption of poultry products, such as eggs. Several control methods have ...
Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces
(Wiley-Blackwell Publishing, Inc, 2009-08-01)
Aims:To investigate the effect of the biosurfactants surfactin and rhamnolipids on the adhesion of the food pathogens Listeria monocytogenes, Enterobacter sakazakii and Salmonella Enteritidis to stainless steel and ...
Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces
(Wiley-Blackwell Publishing, Inc, 2009-08-01)
Aims:To investigate the effect of the biosurfactants surfactin and rhamnolipids on the adhesion of the food pathogens Listeria monocytogenes, Enterobacter sakazakii and Salmonella Enteritidis to stainless steel and ...
A Preventative Approach To Promote Food Safety Bacterial Contamination Of Domestic Refrigerators
(Emerald Group Publishing LTDBingley, 2016)
Fast detection of Listeria monocytogenes through a nanohybrid quantum dot complex
(Springer Verlag, 2017)
Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces
(WILEY-BLACKWELL PUBLISHING, INC, 2009)
Aims: To investigate the effect of the biosurfactants surfactin and rhamnolipids on the adhesion of the food pathogens Listeria monocytogenes, Enterobacter sakazakii and Salmonella Enteritidis to stainless steel and ...
Surfactin reduces the adhesion of food-borne pathogenic bacteria to solid surfaces
(Wiley-Blackwell Publishing, Inc, 2013)
Evaluation of rhamnolipid and surfactin to reduce the adhesion and remove biofilms of individual and mixed cultures of food pathogenic bacteria
(ELSEVIER SCI LTDOXFORD, 2012)
Biofilms represent a great concern for food industry, since they can be a source of persistent contamination leading to food spoilage and to the transmission of diseases. To avoid the adhesion of bacteria and the formation ...