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2017
DOI: 10.1016/j.foodcont.2016.07.044
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Adhesion of Staphylococcus aureus and Staphylococcus xylosus to materials commonly found in catering and domestic kitchens

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Cited by 26 publications
(32 citation statements)
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“…The P. aeruginosa biofilm formation on the stainless steel 316 and stainless steel 304 was performed and the results demonstrated that a high number of P. aeuginosa cells have been adhered to stainless steel 316 than stainless steel 304. This difference could be explained by the surfaces roughness as reported by Azelmad et al [4] which showed that stainless steel 316 (6.1±1.4 nm) is rougher than stainless steel 304 (2.7±0.1 nm). Other works also reported that the bacterial adhesion increases by the increasing of the surface roughness [4,40,50].…”
Section: Discussionmentioning
confidence: 76%
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“…The P. aeruginosa biofilm formation on the stainless steel 316 and stainless steel 304 was performed and the results demonstrated that a high number of P. aeuginosa cells have been adhered to stainless steel 316 than stainless steel 304. This difference could be explained by the surfaces roughness as reported by Azelmad et al [4] which showed that stainless steel 316 (6.1±1.4 nm) is rougher than stainless steel 304 (2.7±0.1 nm). Other works also reported that the bacterial adhesion increases by the increasing of the surface roughness [4,40,50].…”
Section: Discussionmentioning
confidence: 76%
“…After 5 min of contact, the surfaces were rinsed 3 times. They were after placed in the glass tubes containing 10 mL of sterile physiological saline, and sonicated at 35 kHz for 10 min and vortexed [4,35]. To quantify viable cells, bacteria were resuspended, serially diluted 10-fold with sterilized physiological saline and cultured on nutrient Agar at the temperature of 37°C for 24 hours [45,47,48].…”
Section: Efficiency Of Sodium Hypochlorite Against Biofilm Cellsmentioning
confidence: 99%
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“…(Zaborina et al, 2006). These kinds of bacteria can be found in the environment, and they have been detected in different kinds of surfaces and materials, such as cheeses, sauces and meats, among others (Azelmad et al, 2017).…”
Section: Introductionmentioning
confidence: 99%