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Dissertation/Thesis Abstract

Defining Mechanisms of Foodborne Pathogen Survival
by Tongkhao, Kullanart, Ph.D., University of California, Davis, 2011, 130; 3474485
Abstract (Summary)

Survival of human pathogens in food and food processing environments is of primary concern for health and safety. Among foodborne pathogens, Listeria monocytogenes is especially concerning because it is responsible for significant loss of life. In this study, two aspects of L. monocytogenes survival were examined. First, the ability of L. monocytogenes biofilm formation was determined to be influenced by the surface lipoprotein Lmo1068. Second, L. monocytogenes was shown to be able to access and survive in plant xylem tissue, a potential site for pathogen persistence in ready-to-eat plant-based foods. This is a property that was found to be common to other important pathogens such as Escherichia coli O157:H7 and Yersinia enterocolitica. These collective observations serve as foundations on which laboratory conditions can be used to develop and evaluate effective ways to limit pathogen survival at critical control points in the food value chain.

Indexing (document details)
Advisor: Young, Glenn M.
Commitee: Smith, Gary M., Tsolis, Renee M.
School: University of California, Davis
Department: Food Science
School Location: United States -- California
Source: DAI-B 73/01, Dissertation Abstracts International
Subjects: Food Science, Microbiology, Bioinformatics
Keywords: Escherichia coli, Foodborne pathogens, Lettuce, Lipoproteins, Listeria monocytogenes, Surface proteins
Publication Number: 3474485
ISBN: 978-1-124-90865-6
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