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- Langsrud, Solveig, et al. Show all 4 Authors
- Food control 2012 v.28 no.1 pp. 118-121
- Escherichia coli; Listeria monocytogenes; Salmonella; Serratia; Staphylococcus aureus; antibacterial properties; bacteria; coagulase negative staphylococci; cutting boards; food preparation; relative humidity; silver; sodium chloride; zeolites
- ... In the present study the antibacterial effect of three commercially available cutting boards containing silver zeolites or nanosilver was studied. Mixtures of five strains of Staphylococcus aureus were added to coupons of cutting boards followed by incubation at 35–93% relative humidity on open surfaces or at 100% relative humidity in the Japanese industrial standard film-test for 24 h. The silver ...
- Langsrud, Solveig, et al. Show all 5 Authors
- International journal of food microbiology 2011 v.146 no.2 pp. 157-162
- food spoilage; Staphylococcus aureus; cooked foods; raw meat; cutting boards; agar; Listeria monocytogenes; washing; Escherichia coli; spoilage; relative humidity; plate count; hygiene; antibacterial properties; chickens; viability; ready-to-eat foods; Salmonella; exposure duration; anti-infective agents; bacteria
- ... Several studies have shown that consumers may not clean cutting boards properly between preparation of raw and cooked meat. Cutting boards may therefore act as sources for contamination of cooked meat or other ready-to-eat foods with pathogenic and spoilage bacteria. The aim of the work was to investigate if cutting boards containing the antimicrobial compound triclosan can reduce the viability of ...