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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...

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Autores principales: Lee, Ki-Hoon, Lee, Ji-Young, Roy, Pantu Kumar, Mizan, Md. Furkanur Rahaman, Hossain, Md. Iqbal, Park, Si Hong, Ha, Sang-Do
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
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.
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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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