Evaluating the Efficacy of Ɛ-poly-lysine, Hydrogen Peroxide, and Lauric Arginate to Inhibit Listeria monocytogenes Biofilm Formation and Inactivate Mature Biofilms
Preventing the introduction of Listeria monocytogenes, subsequent biofilm formation, and persistence in food processing environments is important for reducing the risk of cross-contamination of ready-to-eat foods. This study determined the effect of Ɛ-poly-lysine (EPL), hydrogen peroxide (HP), and l...
| Những tác giả chính: | , , , |
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
Elsevier
2024-12-01
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| Loạt: | Journal of Food Protection |
| Những chủ đề: | |
| Truy cập trực tuyến: | http://www.sciencedirect.com/science/article/pii/S0362028X24001832 |