Share

The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle.

Author(s) : DYKES G. A., MILLS J., BELL R. G.

Type of article: Article

Summary

One of the primary factors that may influence the persistence of L. monocytogenes in food-related environments is its ability to attach, either as individual cells or in a biofilm, to surfaces. This attachment is influenced by the surface charge and hydrophobicity of cells as well as the presence of cell structures such as flagella and extracellular polysaccharides. As ability to attach to food surfaces is of concern with respect to public health, the study was undertaken to determine if cell surface hydrophobicity and ability to adhere to beef muscle change during long-term chilled storage of L. monocytogenes.

Details

  • Original title: The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle.
  • Record ID : 2002-2009
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 36 - n. 7
  • Publication date: 2001
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing