Surface Roughness of Stainless Steel Influences Attachment and Detachment of Escherichia coli O157

Determining the influence of surface roughness on Escherichia coli O157 attachment to and detachment from stainless steel (SS) is important for controlling this foodborne pathogen. The aim of this study was to evaluate the interactions of six E. coli strains (four O157:H7, one O157:H12, and one O1:H...

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Veröffentlicht in:	Journal of food protection 2011-08, Vol.74 (8), p.1359-1363
Hauptverfasser:	GOULTER-THORSEN, Rebecca M, TARAN, Elena, GENTLE, Ian R, GOBIUS, Kari S, DYKES, Gary A
Format:	Artikel
Sprache:	eng
Schlagworte:	atomic force microscopy Bacterial Adhesion - physiology Biological and medical sciences Cell suspensions Colony Count, Microbial Data processing E coli Equipment Contamination Escherichia coli Escherichia coli O157 - physiology Escherichia coli O157 - ultrastructure Experiments Food Food contamination & poisoning Food Contamination - analysis Food Contamination - prevention & control Food industries Food industry Food Microbiology Food processing Food processing industry Food safety Fundamental and applied biological sciences. Psychology Influence Listeria Microscopy Microscopy, Atomic Force Pathogens Silicon nitride Silicon wafers Software Stainless Steel Standard deviation Steel Surface Properties Surface roughness
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