prikaz prve stranice dokumenta Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces
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Scientific paper - Original scientific paper
Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces
International Journal of Food Science + Technology, 53 (2018); 1013-1020. https://doi.org/10.1111/ijfs.13677
Klančnik, Anja; Gobin, Ivana; Vučković, Darinka; Smole Možina, Sonja; Abram, Maja; Jeršek, Barbara

Institutional repository: Repository of the University of Rijeka, Faculty of Medicine

Cite this document

Klančnik, A., Gobin, I., Vučković, D., Smole Možina, S., Abram, M. & Jeršek, B. (2018). Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces. International Journal of Food Science + Technology, 53., 1013-1020. doi: 10.1111/ijfs.13677

Klančnik, Anja, et al. "Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces." International Journal of Food Science + Technology, vol. 53, 2018, pp. 1013-1020. https://doi.org/10.1111/ijfs.13677

Klančnik, Anja, Ivana Gobin, Darinka Vučković, Sonja Smole Možina, Maja Abram and Barbara Jeršek. "Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces." International Journal of Food Science + Technology 53 (2018): 1013-1020. https://doi.org/10.1111/ijfs.13677

Klančnik, A., et al. (2018) 'Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces', International Journal of Food Science + Technology, 53, pp. 1013-1020. doi: 10.1111/ijfs.13677

Klančnik A, Gobin I, Vučković D, Smole Možina S, Abram M, Jeršek B. Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces. International Journal of Food Science + Technology [Internet]. 2018 [cited 2024 April 26];53:1013-1020. doi: 10.1111/ijfs.13677

A. Klančnik, I. Gobin, D. Vučković, S. Smole Možina, M. Abram and B. Jeršek, "Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces", International Journal of Food Science + Technology, vol. 53, pp. 1013-1020, 2018. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:531634. [Accessed: 26 April 2024]

Metadata
Title (english)Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces
AuthorAnja Klančnik
AuthorIvana Gobin
AuthorDarinka Vučković
MBZ: 133680
AuthorSonja Smole Možina
AuthorMaja Abram
AuthorBarbara Jeršek
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Microbiology and Parasitology)
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Clinical Medical Sciences
Medical Microbiology
Abstract (english)
Adhesion of foodborne pathogens to materials of industrial surfaces is an important step in their transmission through the food chain. Adhesion is also a prerequisite for bacterial colonisation within a host, to enable intracellular invasion. We define a strategy to reduce contamination and infection by Listeria monocytogenes, Campylobacter jejuni and Escherichia coli using an ethanol extract of Alpinia katsumadai seeds (AlpE) and epigallocatechin gallate (EGCG) as anti- adhesive agents. We show for the first time that AlpE and EGCG reduce adhesion of individual cultures to polystyrene (AlpE, up to 10.6% ; EGCG, up to 39.7%) and to the amoeba Acanthamoeba castellanii (AlpE, up to 52.6% ; EGCG, up to 53.4%). The combination of AlpE/EGCG significantly reduced C. jejuni adherence to the abiotic (45.5%) and biotic (52.2%) surfaces. Thus, using natural agents from plants at low doses, we can potentially reduce the primary source of food contamination and a frequent source of infections.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleInternational Journal of Food Science + Technology
Numberingvol. 53, pp. 1013-1020
p-ISSN0950-5423
e-ISSN1365-2621
DOIhttps://doi.org/10.1111/ijfs.13677
URN:NBNurn:nbn:hr:184:531634
Publication2018
Document URLhttp://bib.irb.hr/907028
Type of resourceText
Access conditionsRestricted access
Terms of useLicence In copyright icon
Created on2022-03-07 13:05:42