NDLI: Effect of quantity of food residues on resistance to desiccation of food-related pathogens adhered to a stainless steel surface.

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Effect of quantity of food residues on resistance to desiccation of food-related pathogens adhered to a stainless steel surface.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Kuda, Takashi Shibata, Gensui Takahashi, Hajime Kimura, Bon
Description	Author Affiliation: Kuda T ( Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan, Minato-ku, Tokyo 108-8477, Japan. Electronic address: kuda@kaiyodai.ac.jp.); Shibata G ( Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan, Minato-ku, Tokyo 108-8477, Japan.); Takahashi H ( Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan, Minato-ku, Tokyo 108-8477, Japan.); Kimura B ( Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan, Minato-ku, Tokyo 108-8477, Japan.)
Abstract	In order to study the effect of food residues on the survival of food-borne pathogens, Salmonella Typhimurium, Staphylococcus aureus, and Listeria monocytogenes were subjected to drying conditions in the presence of small amounts of food such as carrot juice, aqueous solution of nori, milk, and soy-milk. After drying for 2 h at room temperature in the absence of food residue, cell counts of S. Typhimurium, S. aureus, and L. monocytogenes decreased from 8 to 3, 6, and 5 log cfu/dish, respectively. Five milligrams of fresh carrot, 0.05 mg dried nori, and 100 nL milk or soy milk per 10 mm φ surface were sufficient to demonstrate a protective effect on the adhered pathogens, as confirmed by atomic force microscopy. Results from this study suggest that small sediments of food, not only protein rich but also carbohydrate rich, increase the resistance of surface-adherent bacteria to desiccation, rendering sanitization processes ineffective and encouraging cross contamination.
File Format	HTM / HTML
ISSN	07400020
Volume Number	46
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2015-04-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Bacterial Adhesion Food Analysis Food Microbiology Gram-positive Bacteria Physiology Stainless Steel Analysis Biofilms Desiccation Food Handling Growth & Development Microbial Viability Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

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