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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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

Institucijski repozitorij: Repozitorij Medicinskog fakulteta u Rijeci

Citirajte ovaj rad

Klančnik, A., Gobin, I., Vučković, D., Smole Možina, S., Abram, M. i 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, str. 1013-1020. https://doi.org/10.1111/ijfs.13677

Klančnik, Anja, Ivana Gobin, Darinka Vučković, Sonja Smole Možina, Maja Abram i 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, str. 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. [pristupljeno 28.04.2024.];53:1013-1020. doi: 10.1111/ijfs.13677

A. Klančnik, I. Gobin, D. Vučković, S. Smole Možina, M. Abram i 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, str. 1013-1020, 2018. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:531634. [Citirano: 28.04.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:531634
Podaci o radu
Naslov (engleski)Reduced contamination and infection via inhibition of adhesion of foodborne bacteria to abiotic polystyrene and biotic amoeba surfaces
AutorAnja Klančnik
AutorIvana Gobin
AutorDarinka Vučković
MBZ: 133680
AutorSonja Smole Možina
AutorMaja Abram
AutorBarbara Jeršek
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za mikrobiologiju i parazitologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOMEDICINA I ZDRAVSTVO
Kliničke medicinske znanosti
Medicinska mikrobiologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaInternational Journal of Food Science + Technology
Brojčani podacivol. 53, str. 1013-1020
p-ISSN0950-5423
e-ISSN1365-2621
DOIhttps://doi.org/10.1111/ijfs.13677
URN:NBNurn:nbn:hr:184:531634
Datum objave publikacije2018
URL dokumentahttp://bib.irb.hr/907028
Vrsta resursaTekst
Prava pristupaOgraničen pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-03-07 13:05:42