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Biofilm formation by Escherichia coli O157:H7

dc.contributor.advisorLo, Y. Martinen_US
dc.contributor.advisorKim, Shin-Heeen_US
dc.contributor.authorSilagyi, Karen Suzanneen_US
dc.date.accessioned2008-04-22T16:08:55Z
dc.date.available2008-04-22T16:08:55Z
dc.date.issued2007-12-14en_US
dc.identifier.urihttp://hdl.handle.net/1903/7806
dc.description.abstractEscherichia coli O157:H7 from cattle was evaluated for its ability to produce biofilm on food contact surfaces and quorum sensing signals in various raw meat, raw poultry, and produce broths. Generally, the strain was able to attach and form the most biofilm on stainless steel. Transfer of cells attached to stainless steel was observed onto various raw meat, raw poultry, ready-to-eat deli meats, and produce products as high as 104 CFU/cm2. E. coli O157:H7 isolated from 14 animal, food, and human sources were characterized on antimicrobial susceptibility, ability to form biofilm, and production of curli fimbriae and cellulose. Strains isolated from cattle, retail chicken, and retail beef were able to form strong biofilms in addition to curli and cellulose production. Additionally, E. coli O157:H7 from retail chicken showed considerable antimicrobial resistance. This study suggests E. coli O157:H7 biofilms pose significant risk to continuous contamination of a variety of food products.en_US
dc.format.extent372340 bytes
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.titleBiofilm formation by Escherichia coli O157:H7en_US
dc.typeThesisen_US
dc.contributor.publisherDigital Repository at the University of Marylanden_US
dc.contributor.publisherUniversity of Maryland (College Park, Md.)en_US
dc.contributor.departmentFood Scienceen_US
dc.subject.pqcontrolledAgriculture, Food Science and Technologyen_US
dc.subject.pquncontrolledBiofilmen_US
dc.subject.pquncontrolledE. coli O157:H7en_US
dc.subject.pquncontrolledPathogenen_US
dc.subject.pquncontrolledFood Safetyen_US


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