Assessment of survival of food-borne microorganisms in the food chain by fluorescence ratio imaging microscopy

Henrik Siegumfeldt; Nils Arneborg

doi:10.1016/j.tifs.2011.01.011

Assessment of survival of food-borne microorganisms in the food chain by fluorescence ratio imaging microscopy

10 Citationer (Scopus)

Abstract

Traditionally, many data on food–borne microorganisms are obtained as an average of a whole population, under the assumption that the individual cells are clonal and therefore identical. However, it is now acknowledged that there may be a large heterogeneity within an isogenic population, and consequently new methods focus on the individual cells. This mini-review will give an overview of the response of food-borne microorganisms; i.e. pathogenic bacteria, lactic acid bacteria, and yeasts, at a single-cell level to various food-related stress conditions, comprising acid-, disinfection-, salt- and sugar- and bacteriocin stress, as assessed by Fluorescence Ratio Imaging Microscopy.

Originalsprog	Engelsk
Tidsskrift	Trends in Food Science & Technology
Vol/bind	22
Udgave nummer	Suppl. 1
Sider (fra-til)	S3-S10
Antal sider	8
ISSN	0924-2244
DOI	https://doi.org/10.1016/j.tifs.2011.01.011
Status	Udgivet - nov. 2011

Adgang til dokumentet

10.1016/j.tifs.2011.01.011

http://www.sciencedirect.com/science?_ob=MiamiImageURL&_cid=271911&_user=6447644&_pii=S0924224411000276&_check=y&_origin=&_coverDate=30-Nov-2011&view=c&wchp=dGLbVlS-zSkzS&md5=fd1b0b29acf9404a1ca0eb0eaa6b9922/1-s2.0-S0924224411000276-main.pdf

Citationsformater

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abstract = "Traditionally, many data on food–borne microorganisms are obtained as an average of a whole population, under the assumption that the individual cells are clonal and therefore identical. However, it is now acknowledged that there may be a large heterogeneity within an isogenic population, and consequently new methods focus on the individual cells. This mini-review will give an overview of the response of food-borne microorganisms; i.e. pathogenic bacteria, lactic acid bacteria, and yeasts, at a single-cell level to various food-related stress conditions, comprising acid-, disinfection-, salt- and sugar- and bacteriocin stress, as assessed by Fluorescence Ratio Imaging Microscopy.",

author = "Henrik Siegumfeldt and Nils Arneborg",

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