Attachment of Salmonella Typhimurium and survival on post-harvest produce and seed

• Published in: Food Science and Technology Research Vol. 30; no. 4; pp. 457 - 465
• Main Authors: Olanya, Ocen M., Mukhopadhyay, S., Ukuku, D.O., Niemira, B.A., Uknalis, J.
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2024; Japan Science and Technology Agency
• Subjects: Alfalfa; Bacillus subtilis; Bacteria; Bacterial attachment; Decontamination; Lauric acid; Peptones; Pyrrolidine; rinse; Salmonella; Salmonella enterica Typhimurium; Soybeans; Storage temperature; Survival

Salmonella contamination of post-harvest produce has been a persistent problem worldwide. We determined the effects of storage temperature (5 and 25 °C), lauric acid amide pyrrolidine (LAPY), a bacterial competitor (Bacillus subtilis) and produce rinse on attachment and survival of Salmonella on pro...