Susceptibility of Listeria monocytogenes planktonic cultures and biofilms to sodium hypochlorite and benzalkonium chloride.


Journal

Food microbiology
ISSN: 1095-9998
Titre abrégé: Food Microbiol
Pays: England
ID NLM: 8601127

Informations de publication

Date de publication:
Sep 2019
Historique:
received: 23 03 2018
revised: 07 01 2019
accepted: 17 03 2019
entrez: 28 4 2019
pubmed: 28 4 2019
medline: 8 8 2019
Statut: ppublish

Résumé

The susceptibility of four L. monocytogenes isolates from pork to sodium hypochlorite (SHY) and benzalkonium chloride (BZK) was tested. Minimum inhibitory concentration (MIC) values of 3500 ppm (SHY), or between 3 ppm and 13 ppm (BZK), were found. Minimum bactericidal concentration (MBC) values ranged from 3500 ppm to 4500 ppm (SHY), and from 3 ppm to 14 ppm (BZK). The effect of SHY and BZK on the architecture and cellular viability of 24-h-old biofilms formed by such strains on polystyrene was determined through confocal laser scanning microscopy (CLSM) in conjunction with fluorescent dyes for live cells (SYTO 9) and dead cells (propidium iodide). Strains were able to form biofilm (biovolume values in the observation field of 14,161 μm

Identifiants

pubmed: 31027816
pii: S0740-0020(18)30260-0
doi: 10.1016/j.fm.2019.03.020
pii:
doi:

Substances chimiques

Benzalkonium Compounds 0
Disinfectants 0
Sodium Hypochlorite DY38VHM5OD

Types de publication

Journal Article

Langues

eng

Pagination

533-540

Informations de copyright

Copyright © 2019. Published by Elsevier Ltd.

Auteurs

Cristina Rodríguez-Melcón (C)

Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071, León, Spain; Institute of Food Science and Technology, University of León, E-24071, León, Spain.

Félix Riesco-Peláez (F)

Department of Electrical Engineering and Systems Engineering and Automatic Control, University of León, E-24071, León, Spain.

Camino García-Fernández (C)

Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071, León, Spain; Institute of Food Science and Technology, University of León, E-24071, León, Spain.

Carlos Alonso-Calleja (C)

Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071, León, Spain; Institute of Food Science and Technology, University of León, E-24071, León, Spain.

Rosa Capita (R)

Department of Food Hygiene and Technology, Veterinary Faculty, University of León, E-24071, León, Spain; Institute of Food Science and Technology, University of León, E-24071, León, Spain. Electronic address: rosa.capita@unileon.es.

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Classifications MeSH