6533b85dfe1ef96bd12bdfbc

RESEARCH PRODUCT

Control of Growth and Persistence of Listeria monocytogenes and β-Lactam-Resistant Escherichia coli by Thymol in Food Processing Settings

Maria VitaleVincenzo Di Marco Lo PrestiVita Di StefanoMaria Grazia CusimanoDomenico SchillaciFrancesco PomilioMaria La Giglia

subject

esblSettore CHIM/10 - Chimica Degli Alimenti<i>escherichia coli</i>Pharmaceutical ScienceSettore BIO/19 - Microbiologia Generalemedicine.disease_causebiofilmAnalytical ChemistryPersistence (computer science)lcsh:QD241-44103 medical and health scienceschemistry.chemical_compoundMinimum inhibitory concentrationlcsh:Organic chemistryListeria monocytogenesthymolDrug DiscoveryEscherichia colimedicineFood sciencePhysical and Theoretical ChemistryEscherichia coliThymolListeria monocytogene030304 developmental biology0303 health sciences030306 microbiologyOrganic ChemistryBiofilmContaminationchemistryChemistry (miscellaneous)<i>listeria monocytogenes</i>LactamMolecular Medicine

description

The main objective of this study was to evaluate the efficacy of thymol in controlling environmental contamination in food processing facilities. The effect of thymol was tested as an agent to prevent planktonic and bacterial biofilm growth of twenty-five Listeria monocytogenes isolates from a variety of foods and five Escherichia coli isolates from a farm. The E. coli isolates were positive for extended spectrum &beta

yearjournalcountryeditionlanguage
2020-01-17Molecules
https://doi.org/10.3390/molecules25020383