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|Title:||Biofilm formation of Salmonella Typhimurium on stainless steel and acrylic surfaces as affected by temperature and pH level||Authors:||Nguyen, H.D.N.
|Issue Date:||Jan-2014||Citation:||Nguyen, H.D.N., Yang, Y.S., Yuk, H.G. (2014-01). Biofilm formation of Salmonella Typhimurium on stainless steel and acrylic surfaces as affected by temperature and pH level. LWT - Food Science and Technology 55 (1) : 383-388. ScholarBank@NUS Repository. https://doi.org/10.1016/j.lwt.2013.09.022||Abstract:||The effect of temperature (28, 37 and 42°C) and pH (6 and 7) on the biofilm formation capability of Salmonella Typhimurium on stainless steel and acrylic was investigated. The rate of biofilm formation increased with increasing temperature and pH, while the number of attached cells after 240h decreased with increasing temperature and was not different between pH 6 and 7. The surface hydrophobicity of bacterial cells was not significantly (p>0.05) different among tested conditions. Electron-donating/accepting properties changed with pH and temperature, although these changes did not correlate with the ability to form biofilms under respective conditions. Attachment of S. Typhimurium showed a preference for stainless steel compared to acrylic surfaces under all conditions tested. The results suggest that salmonellae were less adherent to acrylic than to stainless steel surfaces; thus, acrylic-type surfaces should be considered for use in the food industry over stainless steel where applicable. The rate of biofilm formation increased at higher temperatures and pH levels within the tested ranges. Hurdle technology using lower temperatures reduced pH may help delay biofilm formation on food contact surfaces contaminated with S. Typhimurium. © 2013 Elsevier Ltd.||Source Title:||LWT - Food Science and Technology||URI:||http://scholarbank.nus.edu.sg/handle/10635/93182||ISSN:||00236438||DOI:||10.1016/j.lwt.2013.09.022|
|Appears in Collections:||Staff Publications|
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