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Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature
Salmonella is one of the main foodborne pathogens that affect humans and farm animals. The Salmonella genus comprises a group of food-transmitted pathogens that cause highly prevalent foodborne diseases throughout the world. The aim of this study was to appraise the viability of Salmonella Typhimuri...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598110/ https://www.ncbi.nlm.nih.gov/pubmed/32868000 http://dx.doi.org/10.1016/j.psj.2020.05.055 |
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author | Lee, Ki-Hoon Lee, Ji-Young Roy, Pantu Kumar Mizan, Md. Furkanur Rahaman Hossain, Md. Iqbal Park, Si Hong Ha, Sang-Do |
author_facet | Lee, Ki-Hoon Lee, Ji-Young Roy, Pantu Kumar Mizan, Md. Furkanur Rahaman Hossain, Md. Iqbal Park, Si Hong Ha, Sang-Do |
author_sort | Lee, Ki-Hoon |
collection | PubMed |
description | Salmonella is one of the main foodborne pathogens that affect humans and farm animals. The Salmonella genus comprises a group of food-transmitted pathogens that cause highly prevalent foodborne diseases throughout the world. The aim of this study was to appraise the viability of Salmonella Typhimurium biofilm under water treatment at room temperature on different surfaces, specifically stainless steel (SS), plastic (PLA), rubber (RB), and eggshell (ES). After 35 D, the reduction of biofilm on SS, PLA, RB, and ES was 3.35, 3.57, 3.22, and 2.55 log CFU/coupon without water treatment and 4.31, 4.49, 3.50, and 1.49 log CFU/coupon with water treatment, respectively. The d(R) value (time required to reduce bacterial biofilm by 99% via Weibull modeling) of S. Typhimurium without and with water treatment was the lowest on PLA (176.86 and 112.17 h, respectively) and the highest on ES (485.37 and 2,436.52 h, respectively). The viability of the S. Typhimurium on ES and the 3 food-contact surfaces was monitored for 5 wk (35 D). The results of this study provide valuable information for the control of S. Typhimurium on different surfaces in the food industry, which could reduce the risk to consumers. |
format | Online Article Text |
id | pubmed-7598110 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-75981102020-11-03 Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature Lee, Ki-Hoon Lee, Ji-Young Roy, Pantu Kumar Mizan, Md. Furkanur Rahaman Hossain, Md. Iqbal Park, Si Hong Ha, Sang-Do Poult Sci Microbiology and Food Safety Salmonella is one of the main foodborne pathogens that affect humans and farm animals. The Salmonella genus comprises a group of food-transmitted pathogens that cause highly prevalent foodborne diseases throughout the world. The aim of this study was to appraise the viability of Salmonella Typhimurium biofilm under water treatment at room temperature on different surfaces, specifically stainless steel (SS), plastic (PLA), rubber (RB), and eggshell (ES). After 35 D, the reduction of biofilm on SS, PLA, RB, and ES was 3.35, 3.57, 3.22, and 2.55 log CFU/coupon without water treatment and 4.31, 4.49, 3.50, and 1.49 log CFU/coupon with water treatment, respectively. The d(R) value (time required to reduce bacterial biofilm by 99% via Weibull modeling) of S. Typhimurium without and with water treatment was the lowest on PLA (176.86 and 112.17 h, respectively) and the highest on ES (485.37 and 2,436.52 h, respectively). The viability of the S. Typhimurium on ES and the 3 food-contact surfaces was monitored for 5 wk (35 D). The results of this study provide valuable information for the control of S. Typhimurium on different surfaces in the food industry, which could reduce the risk to consumers. Elsevier 2020-06-26 /pmc/articles/PMC7598110/ /pubmed/32868000 http://dx.doi.org/10.1016/j.psj.2020.05.055 Text en © 2020 Published by Elsevier Inc. on behalf of Poultry Science Association Inc. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Microbiology and Food Safety Lee, Ki-Hoon Lee, Ji-Young Roy, Pantu Kumar Mizan, Md. Furkanur Rahaman Hossain, Md. Iqbal Park, Si Hong Ha, Sang-Do Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature |
title | Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature |
title_full | Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature |
title_fullStr | Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature |
title_full_unstemmed | Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature |
title_short | Viability of Salmonella Typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature |
title_sort | viability of salmonella typhimurium biofilms on major food-contact surfaces and eggshell treated during 35 days with and without water storage at room temperature |
topic | Microbiology and Food Safety |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598110/ https://www.ncbi.nlm.nih.gov/pubmed/32868000 http://dx.doi.org/10.1016/j.psj.2020.05.055 |
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