Formation of Listeria monocytogenes persister cells in the produce-processing environment.

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第一作者： Xiran,Li

第一单位： Department of Food Science and Technology, University of California Davis, Davis, CA 95616, United States.

作者： Xiran,Li ^[1] ; Xavier F,Hospital ^[2] ; Eva,Hierro ^[2] ; Manuela,Fernández ^[2] ; Lina,Sheng ^[3] ; Luxin,Wang ^[4]

作者单位： Department of Food Science and Technology, University of California Davis, Davis, CA 95616, United States. ^[1] Department of Food Technology, Faculty of Veterinary, Complutense University of Madrid, 28040 Madrid, Spain. ^[2] School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214126, China. ^[3] Department of Food Science and Technology, University of California Davis, Davis, CA 95616, United States. Electronic address: lxwang@ucdavis.edu. ^[4]

关键词 Adherence Antimicrobial persistence Cell density Chlorination Foodborne pathogen Fresh produce

主题词单核细胞增生利斯特菌(Listeria monocytogenes);氯(Chlorine);抗菌药(Anti-Bacterial Agents);庆大霉素类(Gentamicins)

DOI 10.1016/j.ijfoodmicro.2023.110106

PMID 36753793

发布时间 2023-03-01

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