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Survival of selected bacteria from the genus Arcobacter on various metallic surfaces

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F14%3A39897960" target="_blank" >RIV/00216275:25310/14:39897960 - isvavai.cz</a>

  • Result on the web

    <a href="http://www.vup.sk/index.php?start&mainID=2&navID=36&version=2&volume=53&article=1930" target="_blank" >http://www.vup.sk/index.php?start&mainID=2&navID=36&version=2&volume=53&article=1930</a>

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Survival of selected bacteria from the genus Arcobacter on various metallic surfaces

  • Original language description

    The genus Arcobacter is closely related to the well-known human pathogen Campylobacter jejuni. These bacteria are today dreadful pathogens and constitute a considerable threat, particularly in the form of alimentary infection. Many materials and surfaces, in particular those used in food industry, have been found to influence survival of bacteria, and can even lead to elimination of bacteria. The survival of selected arcobacters was tested on various metallic coupons at various temperatures. Arcobacterssurvived for the longest on stainless steel and on aluminium, but depending on the species of bacteria and on temperature (at 5 °C, for 8 h or 24 h, respectively; at 25 °C, for 120 min or 180 min, respectively). The substantially fastest inactivation was recorded in the case of materials containing copper or zinc. Inactivation occurred on the copper coupon already 3 min after exposure. On material coated with zinc, bacteria survived for 5 min or 10 min. This study is the first dedicated

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    EE - Microbiology, virology

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2014

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of Food and Nutrition Research

  • ISSN

    1336-8672

  • e-ISSN

  • Volume of the periodical

    53

  • Issue of the periodical within the volume

    3

  • Country of publishing house

    SK - SLOVAKIA

  • Number of pages

    7

  • Pages from-to

    217-223

  • UT code for WoS article

    000341677500003

  • EID of the result in the Scopus database