Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/7943

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dc.contributor.authorTeixeira, P.-
dc.contributor.authorLima, Joana-
dc.contributor.authorAzeredo, Joana-
dc.contributor.authorOliveira, Rosário-
dc.date.accessioned2008-07-02T19:55:54Z-
dc.date.available2008-07-02T19:55:54Z-
dc.date.issued2008-07-
dc.identifier.citation"International Journal of Food Science and Technology". ISSN 0950-5423. 43:7 (July 2008) 1239-1244.eng
dc.identifier.issn0950-5423eng
dc.identifier.urihttps://hdl.handle.net/1822/7943-
dc.description.abstractThe aim of this work was to investigate the adhesion of Listeria monocytogenes ATCC 15313 to glass, granite, marble, polypropylene from a bowl (PPb), polypropylene from a cutting board (PPcb) and stainless steel (SS), which are materials commonly used in kitchens. Marble and granite were chosen because they are applied as kitchen bench covers and pavements in many countries and there are no literature reports on their behaviour in terms of microbial adhesion. The effect of surface hydrophobicity and roughness on the adhesion process was also analysed. The results showed that the highest extent of adhesion of L. monocytogenes occurred to stainless steel, followed by glass and in less extent to the other materials studied. However, it was not possible to establish a correlation between surface hydrophobicity or roughness and the extent of adhesion of L. monocytogenes. The adherence of L. monocytogenes should be dependent on other factors, like the presence of exopolymers and surface charge.eng
dc.description.sponsorshipFundação para a Ciência e a Tecnologia (FCT)por
dc.language.isoengeng
dc.publisherWileyeng
dc.rightsopenAccesseng
dc.subjectAdhesioneng
dc.subjectHydrophobicityeng
dc.subjectKitchen materialseng
dc.subjectListeria monocytogeneseng
dc.subjectRoughnesseng
dc.titleAdhesion of Listeria monocytogenes to materials commonly found in domestic kitchenseng
dc.typearticlepor
dc.peerreviewedyeseng
sdum.number7eng
sdum.pagination1239-1244eng
sdum.publicationstatuspublishedeng
sdum.volume43eng
oaire.citationStartPage1239por
oaire.citationEndPage1244por
oaire.citationIssue7por
oaire.citationVolume43por
dc.identifier.doi10.1111/j.1365-2621.2007.01598.xpor
dc.subject.wosScience & Technologypor
sdum.journalInternational Journal of Food Science and Technologypor
Aparece nas coleções:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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