Bacterial disinfectant resistance—a challenge for the food industry

By S. Langsrud, M. S. Sidhu, E. Heir, A. Holck. 2003

218 citations recorded by the source corpus.

Subfields: Molecular Biology, Organic Chemistry, Pollution

View Paper: https://www.semanticscholar.org/paper/b4f102f66f531b6ef7668e2d31004b5e673d6b3a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Molecular Biology

1. S. Ha
2. I. Jahid
3. O. Cerf
4. B. Carpentier

In Organic Chemistry

1. S. Ha
2. I. Jahid

Citations in the corpus

• A review of microbial biofilms of produce: Future challenge to food safety (2012, background): “Cross-resistance is a common phenomenon as many sanitizers and antibiotics share the same target sites (135,162,163).”
• Review--Persistence of Listeria monocytogenes in food industry equipment and premises. (2011, background): “Therefore, (a) the disinfection should not be carried out at concentrations lower than the recommended in-use concentrations (Langsrud et al., 2003); (b) the C&D frequency should be high enough for L.”
• Resistance of bacterial biofilms to disinfectants: a review (2011, background): “Bacterial resistance to biocides may be intrinsic, genetically acquired or phenotypic (tolerance) (Langsrud et al. 2003; Russell 2003).”