Article ID Journal Published Year Pages File Type
6289110 Food Microbiology 2012 8 Pages PDF
Abstract
► Greater inactivation of Salmonella enterica was seen on higher copper (Cu) content alloys. ► Cu resistant Salmonella strains survived better than sensitive one on Cu alloys. ► Survival of S. enterica on high Cu alloys was only 10-15 min under dry conditions. ► Cells suspended in 0.8% NaCl were more rapidly inactivated than those in TSB.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Antimicrobial activity of different copper alloy surfaces against copper resistant and sensitive Salmonella enterica
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