The effects of stainless steel finish on Salmonella Typhimurium attachment, biofilm formation and sensitivity to chlorine
- Author
- SCHLISSELBERG, Dov B1 ; YARON, Sima1
[1] Faculty of Biotechnology and Food Engineering, Technion ― Israel Institute of Technology, Haifa 32000, Israel - Source
Food microbiology. 2013, Vol 35, Num 1, pp 65-72, 8 p ; ref : 3/4 p
- CODEN
- FOMIE5
- ISSN
- 0740-0020
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Biofilm Chlorination Food safety Foodborne pathogens Salmonella
- Keyword (fr)
- Acier inoxydable Biofilm Chloration Chlore Microorganisme Pathogène Salmonella typhimurium Salubrité des aliments Sensibilité Bactérie Enterobacteriaceae
- Keyword (en)
- Stainless steel Biofilm Chlorination Chlorine Microorganism Pathogenic Salmonella typhimurium Food safety Sensitivity Bacteria Enterobacteriaceae
- Keyword (es)
- Acero inoxidable Biofilm Clorinación Cloro Microorganismo Patógeno Salmonella typhimurium Inocuidad alimentaria Sensibilidad Bacteria Enterobacteriaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27302290
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.fm.2013.02.005 
https://dx.doi.org/10.1016/j.fm.2013.02.005
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