Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods.
about
Longer Contact Times Increase Cross-Contamination of Enterobacter aerogenes from Surfaces to FoodComposite sampling of a Bacillus anthracis surrogate with cellulose sponge surface samplers from a nonporous surfaceThe transcriptional programme of Salmonella enterica serovar Typhimurium reveals a key role for tryptophan metabolism in biofilms.Effect of laser and environmental parameters on reducing microbial contamination of stainless steel surfaces with Nd:YAG laser irradiation.Comparison of the adhesion ability of different Salmonella enteritidis serotypes to materials used in kitchens.Temperature and nutrient effects on Campylobacter jejuni attachment on multispecies biofilms on stainless steel.Biofilm formation by Escherichia coli O157:H7 on stainless steel: effect of exopolysaccharide and Curli production on its resistance to chlorine.Residence time and food contact time effects on transfer of Salmonella Typhimurium from tile, wood and carpet: testing the five-second rule.Detection of Salmonella enterica in naturally contaminated liquid eggs by loop-mediated isothermal amplification, and characterization of Salmonella isolates.Metallic copper as an antimicrobial surfaceEfficacies of sodium hypochlorite and quaternary ammonium sanitizers for reduction of norovirus and selected bacteria during ware-washing operations.Effect of desiccation on tolerance of salmonella enterica to multiple stresses.Evaluation of the effect of different growth media and temperature on the suitability of biofilm formation by Enterobacter cloacae strains isolated from food samples in South Africa.Eradication of high viable loads of Listeria monocytogenes contaminating food-contact surfacesRisk factors and spatial distribution of extended spectrum β-lactamase-producing- Escherichia coli at retail poultry meat markets in Malaysia: a cross-sectional study.Quorum sensing in the context of food microbiologyLong-term survival of salivary streptococci on dental devices made of ethylene vinyl acetate.A chitosan-coated liposome encapsulating antibacterial peptide, Apep10: characterisation, triggered-release effects and antilisterial activity in thaw water of frozen chicken.Achieving continuous improvement in reductions in foodborne listeriosis--a risk-based approach.Global transcriptional analysis of dehydrated Salmonella enterica serovar TyphimuriumStress response of Campylobacter spp. and its role in food processing.Mystery of seasonality: getting the rhythm of nature.Factors Affecting Microbial Load and Profile of Potential Pathogens and Food Spoilage Bacteria from Household Kitchen Tables.Gastroenteritis outbreak associated with unpasteurized tempeh, North Carolina, USABacteriophages lytic for Salmonella rapidly reduce Salmonella contamination on glass and stainless steel surfacesTime-distributed effect of exposure and infectious outbreaks.Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods.Structured expert elicitation about Listeria monocytogenes cross-contamination in the environment of retail deli operations in the United States.Review of Canadian literature to estimate risks associated with Salmonella in broilers from retail to consumption in Canadian homes.Using lytic bacteriophages to eliminate or significantly reduce contamination of food by foodborne bacterial pathogens.From pig to pork: methicillin-resistant Staphylococcus aureus in the pork production chain.Methods for recovering microorganisms from solid surfaces used in the food industry: a review of the literature.Transmission of Bacterial Zoonotic Pathogens between Pets and Humans: The Role of Pet Food.FLOQSwab™: Optimisation of Procedures for the Recovery of Microbiological Samples from Surfaces.Inhibition of the early stage of Salmonella enterica serovar Enteritidis biofilm development on stainless steel by cell-free supernatant of a Hafnia alvei culture.Quantitative risk assessment of human salmonellosis in Canadian broiler chicken breast from retail to consumption.Contribution of Two Different Packaging Material to Microbial Contamination of Peaches: Implications in Their Microbiological QualityTransfer of Campylobacter and Salmonella from Poultry Meat onto Poultry Preparation Surfaces.Assessment of Enterotoxin Production and Cross-Contamination of Staphylococcus aureus between Food Processing Materials and Ready-To-Eat Cooked Fish Paste.Transfer of Salmonella and Campylobacter from stainless steel to romaine lettuce.
P2860
Q28005477-D3341DE5-1B7B-4A72-ACFB-3EBF831A0860Q28383528-8156CD3C-0B2D-46AD-B628-BA5A4745D138Q30492755-BD996B79-0DF7-4D5A-BF86-345F07CCAF25Q33223346-B23F2568-D8C2-48CF-A2DB-F608EA285E19Q33261633-1B5EBC07-8C99-4098-B9C1-DE182F1FD107Q33322981-8965366E-AB62-4EF3-864D-CAAB7D56BDACQ33984261-C3CB0887-5EF9-472C-814D-F08BC94115F7Q34003145-E134F834-6E58-48CA-84B5-8DE0981814FCQ34143017-A805D870-AACA-4EC3-ADE1-6E2162A3D4AFQ34157027-20BD8615-DBB0-49F3-BD45-7D2EED1817C8Q34506958-AEAD66C2-D2FE-46A7-AAE4-FED44F956289Q34738224-7D39C81B-A2BF-40AF-A8E0-037F255ADB16Q34961219-4A29111E-1EEB-4D42-9CAD-6E6FC84F56EFQ35856301-A4B6757C-91BC-4E50-A5E3-94E58188C366Q36092714-BFD0EF83-13BD-4242-AD9B-969DB0EB4F2EQ36120324-C7A3128A-43BF-4A38-BDAA-50502157F0A3Q36143182-8B65A67C-4E51-4744-9E73-1C02BD3A86EDQ36155997-C1920E59-4339-4C92-8A31-3D00F346A2D5Q36257066-CA553982-5117-4FE1-990C-EFDB87743091Q36362411-6A078458-FDF9-460D-BE19-41424F891575Q36607476-221455A1-F014-459F-A5D8-F6FA8C91AC8AQ36790313-ADF826DC-C68F-4C51-A932-63E56AA3ABE5Q37092873-34443677-981A-44DA-B727-CFFDEE2DFD6AQ37262397-03D3B653-370A-4F1A-93A8-2268A2478788Q37291485-C4FCF621-21F5-4748-9A9E-43EA8A7596BDQ37405082-C82D9958-1DF2-4768-B74F-67606D457A5CQ37808521-E4737EF1-B4AC-464E-BF24-936E6019E5BEQ37952778-BD254344-A015-42A4-93AD-798F377A14A5Q38103608-639F5B7D-BC89-4FC6-882C-6D73059CA2EDQ38106660-55342114-BCC4-499A-92A7-3303BE4547DBQ38111042-5C5A627E-6E8F-4F77-BB7C-C1611796DC2FQ38163333-F428F590-4C9C-4B87-8015-A588E669A08EQ38421679-EDC42845-00F7-49A3-A34A-425B8C084EB5Q39181762-FEFE7781-9F63-4901-816D-2CAA7A7FA639Q39606336-4A1C63F6-D366-4D38-8F1E-D1542668E14AQ39614714-6312E34A-EDF6-4634-A13D-918CFF11C930Q39631258-56837AFA-5865-41A1-A317-2D013BD1FCA3Q40272349-00624C72-048A-4920-BF6A-3CE3A541618DQ40335267-E4AE9C37-42CF-43DB-80F9-6795A25003AEQ40543291-21BFD661-47A6-47AD-BD70-8386345141AC
P2860
Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods.
description
2003 nî lūn-bûn
@nan
2003 թուականի Օգոստոսին հրատարակուած գիտական յօդուած
@hyw
2003 թվականի օգոստոսին հրատարակված գիտական հոդված
@hy
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
name
Survival of foodborne pathogen ...... cross-contamination to foods.
@ast
Survival of foodborne pathogen ...... cross-contamination to foods.
@en
Survival of foodborne pathogen ...... cross-contamination to foods.
@nl
type
label
Survival of foodborne pathogen ...... cross-contamination to foods.
@ast
Survival of foodborne pathogen ...... cross-contamination to foods.
@en
Survival of foodborne pathogen ...... cross-contamination to foods.
@nl
prefLabel
Survival of foodborne pathogen ...... cross-contamination to foods.
@ast
Survival of foodborne pathogen ...... cross-contamination to foods.
@en
Survival of foodborne pathogen ...... cross-contamination to foods.
@nl
P2093
P1476
Survival of foodborne pathogen ...... cross-contamination to foods.
@en
P2093
Hazeleger WC
Kusumaningrum HD
P304
P356
10.1016/S0168-1605(02)00540-8
P577
2003-08-01T00:00:00Z