What is it about?
The study suggested that as temperature increases from 15 to 37 C, VP biofilm and AI-2 increased gradually in crab, shrimp, and stainless steel surfaces.
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Why is it important?
VP can form a mature biofilm on food and food contact surfaces during food processing at a favorable temperature. So, It enhances the risks associated with eating seafoods and may favor cross-contamination in food service establishments or in seafood industries.
Perspectives
Delighted and excited to share the review with KUDOS as well as social networks for the interested readers.
Dr. Md. Furkanur Rahaman Mizan
Chung-Ang University
Read the Original
This page is a summary of: Biofilm formation by Vibrio parahaemolyticus on food and food contact surfaces increases with rise in temperature, Food Control, December 2016, Elsevier,
DOI: 10.1016/j.foodcont.2016.05.054.
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