Rebecca M. Goulter

Learn More
Salmonella can adhere to poultry and food contact surfaces and persist to cause diseases. Adhesion of Salmonella Sofia (n = 14), S. Typhimurium (n = 6), S. Infantis (n = 3) and S. Virchow (n = 2) to Teflon, stainless steel, glass, rubber and polyurethane were assayed using epifluorescence microscopy. Surface free energies of bacteria and materials were(More)
An understanding of the mechanisms which facilitate the attachment of Escherichia coli and other bacterial species to abiotic surfaces is desired by numerous industries including the food and medical industries. Numerous studies have attempted to explain bacterial attachment as a function of bacterial properties such as cellular surface charge,(More)
Escherichia coli O157 are an important group of foodborne pathogens with the ability to attach to materials commonly used in food processing environments such as slightly hydrophilic stainless steel. The aim of this study was to characterise six E. coli isolates, including five E. coli O157, for curli production, autoaggregation, hydrophobicity and(More)
Human norovirus (NoV) outbreak investigations suggest that the hands of infected individuals play an important role in NoV transmission. However, there is no experimental evidence documenting the likelihood and degree of NoV contamination on hands. As part of a clinical trial designed to evaluate the efficacy of high-pressure processing for Norwalk virus(More)
Two molecular-based methods for estimating capsid integrity as a proxy for virus infectivity were used to produce thermal inactivation profiles of Snow Mountain virus (SMV), a prototype human norovirus (HuNoV). Monodispersed virus suspensions were exposed to 77, 80, 82 and 85 °C for various times, pre-treated with either propidium monoazide (PMA) or RNase,(More)
Human noroviruses (NoVs) are the leading cause of foodborne illness in the United States, and they exact a considerable human and economic burden worldwide. In fact, the many challenging aspects of human NoV have caused some to call it the nearly perfect foodborne pathogen. In this review, a brief overview of NoVs and their genetic structure is provided.(More)
Previous regulations in Australia and internationally required that knives used during the slaughter and dressing of carcasses be sanitized by brief submersion in water at 82 degrees C. Many current international regulations allow science-based equivalent alternative procedures to be used. However, limited time-temperature data are available on the response(More)
The ability of Escherichia coli and Salmonella isolates to attach to Caco-2 and HT-29 cell monolayers was measured. All isolates displayed a greater ability to attach to Caco-2 cells than HT-29 cells, and overall E. coli isolates attached better to both cell lines than Salmonella isolates. Bacteria that were considered to be pathogenic displayed no greater(More)
* Corresponding author 16 Dr. Gary A. Dykes 17 Food Science Australia 18 PO Box 3312 19 Tingalpa DC, Queensland, 4173, Australia 20 Phone: +61 7 3214 2037 21 Fax: +61 7 3214 2150 22 Email: 23 AC CE P ED Copyright © 2009, American Society for Microbiology and/or the Listed Authors/Institutions. All Rights Reserved. Appl. Environ.(More)
Listeria and Salmonella are important foodborne pathogens normally associated with the shrimp production chain. This study investigated the potential of Salmonella Typhimurium, Salmonella Senftenberg, and Listeria monocytogenes (Scott A and V7) to attach to and colonize shrimp carapace. Attachment and colonization of Listeria and Salmonella were(More)