Microbial Adhesion of Salmonella Muenster, Salmonella Kentucky, Salmonella Newport and Salmonella Kiel: Effect of Ionic Strength on Physicochemical Surface Properties
K. Elfazazi, H. Zahir, S. Tankiouine, C. Zanane, M. Ellouali & H. Latrache · Annual Research & Review in Biology · 2018
Aims: The aim of this study was to investigate the ability of adhesion of different Salmonella’s serovars (S. Newport, S. Muenster, S. Kentucky and S. Kiel) isolated from food surfaces under two ionic strengths (0.1M; 0.001M), in order to understand the influence of environmental...
Open access
Research Article
10.9734/ARRB/2018/42502