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Effet de l'entreposage à l'état réfrigéré sur la nature hydrophobique de la surface des cellules de Listeria monocytogenes et leur adhérence au tissus musculaires de boeuf.

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

Auteurs : DYKES G. A., MILLS J., BELL R. G.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : The effect of chilled storage on Listeria monocytogenes cell surface hydrophobicity and attachment to beef muscle.
  • Identifiant de la fiche : 2002-2009
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 36 - n. 7
  • Date d'édition : 2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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