Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 91, Issue 1, Pages 91-98Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0168-1605(03)00324-6
Keywords
foodborne pathogens; bacteriocin; pediocin; nisin; cell lysis; scanning electron microscopy; Listeria; Salmonella; E. coli O157 : H7
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Cell suspensions of three pathogens were exposed to hydrostatic pressure (HP), bacteriocin mixture (nisin and pediocin) or a combination of HP+bacteriocins and changes in colony forming units (cfu) and cell-morphology by scanning electron microscopy (SEM) were studied. Cell viability loss, as determined from the reduction in cfu before and after a treatment, occurred in Listeria monocytogenes by all three treatments and in Salmonella typhimurium and Escherichia coli O157:H7 by HP and HP+ bacteriocin combination. Cell wall and cell membrane collapse and cell lysis was indicated in L. monocytogenes exposed to bacteriocin or HP+ bacteriocin and in Salmonella and E. coli exposed to HP or HP+ bacteriocin. (C) 2003 Elsevier B.V. All rights reserved.
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