Aims: To compare the susceptibility of a 3-day-old biofilm and planktonic Salmonella to disinfectants at different exposure times. We hypothesize that Salmonella biofilms are more resilient to disinfectants compared to planktonic Salmonella. Methods and Results: The susceptibility of planktonic cells to disinfectants was tested by a modified version of the Council of Europe suspension test EN 1276. Salmonella biofilms were formed using the Calgary Biofilm Device. Results show that 3-day-old Salmonella biofilms are less susceptible to the disinfectants benzalkonium chloride, chlorhexidine gluconate, citric acid, quaternary ammonium compounds, sodium hypochlorite (SH) and ethanol, compared to planktonic Salmonella. Surprisingly, the results...
Listeria species are ubiquitous in nature and can adapt to survive in a variety of niches, including...
This study aims to assess the effectiveness of three sanitizers (an alkaline solution, an acid solut...
Salmonellosis is the second most common cause of food-borne illness worldwide. Contamination of surf...
To compare the susceptibility of a 3-day-old biofilm and planktonic Salmonella to disinfectants at d...
There is a general consensus that with increasing age a biofilm shows increased resistance to antimi...
Within the European Union, Salmonella is frequently reported in food and feed products. A major rout...
Salmonella Enteritidis is a pathogen responsible for numerous outbreaks worldwide. Although many di...
Oxidising biocides are chemical agents grouped together by a similar mechanism of action. They are u...
Various serovars of Salmonella had been the subject of research for over 150 years; nonetheless, the...
Herson, Diane S.Salmonella typhimurium is a Gram-negative enteric pathogen that may cause salmonello...
Salmonella enterica is a causative pathogen of Salmonellosis, a zoonosis causing global disease and ...
Background: Most clinical guidelines for the use of biocides have been developed for planktonic micr...
Disinfectants are very important for the maintenance of proper hygiene in the food industry. In Eur...
Foodborne pathogens such as Salmonella that survive cleaning and disinfection during poultry process...
Salmonellosis is the second most common cause of food-borne illness worldwide. Contamination of surf...
Listeria species are ubiquitous in nature and can adapt to survive in a variety of niches, including...
This study aims to assess the effectiveness of three sanitizers (an alkaline solution, an acid solut...
Salmonellosis is the second most common cause of food-borne illness worldwide. Contamination of surf...
To compare the susceptibility of a 3-day-old biofilm and planktonic Salmonella to disinfectants at d...
There is a general consensus that with increasing age a biofilm shows increased resistance to antimi...
Within the European Union, Salmonella is frequently reported in food and feed products. A major rout...
Salmonella Enteritidis is a pathogen responsible for numerous outbreaks worldwide. Although many di...
Oxidising biocides are chemical agents grouped together by a similar mechanism of action. They are u...
Various serovars of Salmonella had been the subject of research for over 150 years; nonetheless, the...
Herson, Diane S.Salmonella typhimurium is a Gram-negative enteric pathogen that may cause salmonello...
Salmonella enterica is a causative pathogen of Salmonellosis, a zoonosis causing global disease and ...
Background: Most clinical guidelines for the use of biocides have been developed for planktonic micr...
Disinfectants are very important for the maintenance of proper hygiene in the food industry. In Eur...
Foodborne pathogens such as Salmonella that survive cleaning and disinfection during poultry process...
Salmonellosis is the second most common cause of food-borne illness worldwide. Contamination of surf...
Listeria species are ubiquitous in nature and can adapt to survive in a variety of niches, including...
This study aims to assess the effectiveness of three sanitizers (an alkaline solution, an acid solut...
Salmonellosis is the second most common cause of food-borne illness worldwide. Contamination of surf...