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

Kód výsledku v 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>

Výsledek na webu

<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

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

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Návaznosti

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

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

53

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

217-223

Kód UT WoS článku

000341677500003

EID výsledku v databázi Scopus

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