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Influence of temperature on biofilm formation by Listeria monocytogenes on various food-contact surfaces: relationship with motility and cell surface hydrophobicity

Journal of Applied Microbiology · 2008 · Vol. 104(6) · pp. 1552–1561

Giovanni Di Bonaventura✉(University of Chieti-Pescara)R Piccolomini(University of Chieti-Pescara)Domenico Paludi(University of Teramo)Vincenzo D’Orio(University of Teramo)Alberto Vergara(University of Teramo)Mauro Conter(University of Parma)Adriana Ianieri(University of Parma)

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Abstract

Biofilm formation creates major problems in the food industry because it may represent an important source of food contamination. Our results are therefore important in finding ways to prevent contamination because they contribute to a better understanding on how L. monocytogenes can establish biofilms in food industry and therefore survive in the processing environment.

Listeria monocytogenes in Food Safety Bacterial biofilms and quorum sensing Microbial Inactivation MethodsBiofilmListeria monocytogenesCrystal violetMotilityMicrobiologyFood sciencePolystyreneFood industryContaminationChemistry

MeSH terms

Bacterial AdhesionConsumer Product SafetyEquipment ContaminationFood MicrobiologyFood-Processing IndustryGlassHumansListeria monocytogenesMicroscopy, Electron, ScanningPolystyrenesStainless SteelTemperatureBiofilmsHydrophobic and Hydrophilic Interactions