Inhibitory effects of two types of food additives on biofilm formation by foodborne pathogens

Inhibitory effects of two types of food additives on biofilm formation by foodborne pathogens

Abstract The inhibition of microbial biofilms is a significant concern in food safety. In the present study, the inhibitory effect of sodium citrate and cinnamic aldehyde on biofilm formation at minimum inhibitory concentrations (MICs) and sub‐MICs was investigated for Escherichia coli O157:H7 and S...

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Bibliographic Details
Main Authors: Liyan Liu, Congxiu Ye, Thanapop Soteyome, Xihong Zhao, Jing Xia, Wenyi Xu, Yuzhu Mao, Ruixin Peng, Jinxuan Chen, Zhenbo Xu, Mark E. Shirtliff, Janette M. Harro
Format: Article
Language:English
Published: Wiley 2019-09-01
Series:MicrobiologyOpen
Subjects:
biofilm
E. coli
food additives
inhibition
S. aureus
Online Access:https://doi.org/10.1002/mbo3.853

Internet

https://doi.org/10.1002/mbo3.853

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