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- Jung, Dongyun; Yum, Su-Jin; Jeong, HeeGon
- Food science and biotechnology 2017 v.26 no.6 pp. 1649-1657
- Listeria monocytogenes, etc ; Escherichia coli O157; Salmonella Typhimurium; Staphylococcus aureus; Vibrio vulnificus; antimicrobial properties; bacterial motility; cytotoxicity; dose response; food pathogens; human cell lines; minimum inhibitory concentration; models; Show all 13 Subjects
- ... This study revealed the antimicrobial properties of actinonin against major foodborne pathogens, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, and Vibrio vulnificus. Among them, actinonin caused growth defect in S. Typhimurium and V. vulnificus. Minimal inhibitory concentration (MIC) values of actinonin were determined by broth microdilution metho ...
- PubMed Central:
- Li, Changcheng; Huang, Lihan; Hwang, Cheng-An
- Food control 2017 v.73 pp. 406-410
- Listeria monocytogenes, etc ; bacteria; fish industry; fish roe; food pathogens; foodborne illness; heat inactivation; heat tolerance; kinetics; models; ready-to-eat foods; salmon; salt concentration; seafoods; serotypes; temperature; Show all 16 Subjects
- ... Listeria monocytogenes is a potentially fatal foodborne pathogen that can be found in ready-to-eat seafood products, such as fresh salmon roe. Once contaminated, salmon roe must be decontaminated prior to human consumption. This study was conducted to determine the thermal inactivation kinetics of L. monocytogenes in raw salmon roe as affected by bacterial strain, temperature, and salt concentrati ...
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