Attachment of Listeria monocytogenes and Salmonella typhimurium to Stainless Steel and Buna-N in the Presence of Milk and Individual Milk Components.
Identifieur interne : 002335 ( Main/Corpus ); précédent : 002334; suivant : 002336Attachment of Listeria monocytogenes and Salmonella typhimurium to Stainless Steel and Buna-N in the Presence of Milk and Individual Milk Components.
Auteurs : David M. Helke ; Eileen B. Somers ; Amy C L. WongSource :
- Journal of food protection [ 1944-9097 ] ; 1993.
Abstract
The effects of milk and individual milk components on the attachment of Listeria monocytogenes and Salmonella typhimurium to two commonly used materials in the dairy industry were studied. Attachment of both organisms to stainless steel and Buna-N was significantly inhibited by the presence of skim, 2%, whole, or chocolate 2% milk compared to the phosphate-buffered saline (PBS) control. The addition of individual milk components, casein, α-lactalbumin, and β-lactoglobulin to the attachment menstruum significantly reduced attachment. Pretreating surfaces with milk and milk components for 1 h prior to attachment in PBS gave similar results. The presence of lactose did not affect attachment of either organism; however, attachment of S. typhimurium was significantly decreased on pretreated Buna-N. Cells of either organism pretreated with skim milk or β-lactoglobulin prior to attachment in PBS showed significantly less attachment than untreated cells. Pretreating S. typhimurium cells with casein had no effect on attachment to stainless steel. Pretreatment of S. typhimurium with lactose increased attachment to both surfaces while pretreatment had no effect on L. monocytogenes . Attachment of both organisms was significantly reduced in diluted whole milk. Both organisms attached significantly less to surfaces soiled with one or more layers of whole milk.
DOI: 10.4315/0362-028X-56.6.479
PubMed: 31084181
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Somers</name><affiliation><nlm:affiliation>Department of Food Microbiology and Toxicology, Food Research Institute, 1925 Willow Drive, University of Wisconsin, Madison, Wisconsin 53706.</nlm:affiliation></affiliation></author><author><name sortKey="Wong, Amy C L" sort="Wong, Amy C L" uniqKey="Wong A" first="Amy C L" last="Wong">Amy C L. 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Helke</name><affiliation><nlm:affiliation>Department of Food Microbiology and Toxicology, Food Research Institute, 1925 Willow Drive, University of Wisconsin, Madison, Wisconsin 53706.</nlm:affiliation></affiliation></author><author><name sortKey="Somers, Eileen B" sort="Somers, Eileen B" uniqKey="Somers E" first="Eileen B" last="Somers">Eileen B. Somers</name><affiliation><nlm:affiliation>Department of Food Microbiology and Toxicology, Food Research Institute, 1925 Willow Drive, University of Wisconsin, Madison, Wisconsin 53706.</nlm:affiliation></affiliation></author><author><name sortKey="Wong, Amy C L" sort="Wong, Amy C L" uniqKey="Wong A" first="Amy C L" last="Wong">Amy C L. Wong</name><affiliation><nlm:affiliation>Department of Food Microbiology and Toxicology, Food Research Institute, 1925 Willow Drive, University of Wisconsin, Madison, Wisconsin 53706.</nlm:affiliation></affiliation></author></analytic><series><title level="j">Journal of food protection</title><idno type="eISSN">1944-9097</idno><imprint><date when="1993" type="published">1993</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The effects of milk and individual milk components on the attachment of Listeria monocytogenes and Salmonella typhimurium to two commonly used materials in the dairy industry were studied. Attachment of both organisms to stainless steel and Buna-N was significantly inhibited by the presence of skim, 2%, whole, or chocolate 2% milk compared to the phosphate-buffered saline (PBS) control. The addition of individual milk components, casein, α-lactalbumin, and β-lactoglobulin to the attachment menstruum significantly reduced attachment. Pretreating surfaces with milk and milk components for 1 h prior to attachment in PBS gave similar results. The presence of lactose did not affect attachment of either organism; however, attachment of S. typhimurium was significantly decreased on pretreated Buna-N. Cells of either organism pretreated with skim milk or β-lactoglobulin prior to attachment in PBS showed significantly less attachment than untreated cells. Pretreating S. typhimurium cells with casein had no effect on attachment to stainless steel. Pretreatment of S. typhimurium with lactose increased attachment to both surfaces while pretreatment had no effect on L. monocytogenes . Attachment of both organisms was significantly reduced in diluted whole milk. Both organisms attached significantly less to surfaces soiled with one or more layers of whole milk.</div></front></TEI><pubmed><MedlineCitation Status="PubMed-not-MEDLINE" Owner="NLM"><PMID Version="1">31084181</PMID><DateRevised><Year>2019</Year><Month>11</Month><Day>20</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1944-9097</ISSN><JournalIssue CitedMedium="Internet"><Volume>56</Volume><Issue>6</Issue><PubDate><Year>1993</Year><Month>Jun</Month></PubDate></JournalIssue><Title>Journal of food protection</Title><ISOAbbreviation>J Food Prot</ISOAbbreviation></Journal><ArticleTitle>Attachment of Listeria monocytogenes and Salmonella typhimurium to Stainless Steel and Buna-N in the Presence of Milk and Individual Milk Components.</ArticleTitle><Pagination><MedlinePgn>479-484</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.4315/0362-028X-56.6.479</ELocationID><Abstract><AbstractText>The effects of milk and individual milk components on the attachment of Listeria monocytogenes and Salmonella typhimurium to two commonly used materials in the dairy industry were studied. Attachment of both organisms to stainless steel and Buna-N was significantly inhibited by the presence of skim, 2%, whole, or chocolate 2% milk compared to the phosphate-buffered saline (PBS) control. The addition of individual milk components, casein, α-lactalbumin, and β-lactoglobulin to the attachment menstruum significantly reduced attachment. Pretreating surfaces with milk and milk components for 1 h prior to attachment in PBS gave similar results. The presence of lactose did not affect attachment of either organism; however, attachment of S. typhimurium was significantly decreased on pretreated Buna-N. Cells of either organism pretreated with skim milk or β-lactoglobulin prior to attachment in PBS showed significantly less attachment than untreated cells. Pretreating S. typhimurium cells with casein had no effect on attachment to stainless steel. Pretreatment of S. typhimurium with lactose increased attachment to both surfaces while pretreatment had no effect on L. monocytogenes . Attachment of both organisms was significantly reduced in diluted whole milk. Both organisms attached significantly less to surfaces soiled with one or more layers of whole milk.</AbstractText></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Helke</LastName><ForeName>David M</ForeName><Initials>DM</Initials><AffiliationInfo><Affiliation>Department of Food Microbiology and Toxicology, Food Research Institute, 1925 Willow Drive, University of Wisconsin, Madison, Wisconsin 53706.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Somers</LastName><ForeName>Eileen B</ForeName><Initials>EB</Initials><AffiliationInfo><Affiliation>Department of Food Microbiology and Toxicology, Food Research Institute, 1925 Willow Drive, University of Wisconsin, Madison, Wisconsin 53706.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Wong</LastName><ForeName>Amy C L</ForeName><Initials>ACL</Initials><AffiliationInfo><Affiliation>Department of Food Microbiology and Toxicology, Food Research Institute, 1925 Willow Drive, University of Wisconsin, Madison, Wisconsin 53706.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>United States</Country><MedlineTA>J Food Prot</MedlineTA><NlmUniqueID>7703944</NlmUniqueID><ISSNLinking>0362-028X</ISSNLinking></MedlineJournalInfo></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2019</Year><Month>5</Month><Day>16</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>1993</Year><Month>6</Month><Day>1</Day><Hour>0</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>1993</Year><Month>6</Month><Day>1</Day><Hour>0</Hour><Minute>1</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">31084181</ArticleId><ArticleId IdType="doi">10.4315/0362-028X-56.6.479</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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