When protein/peptides aggregate, they usually form the amyloid state consisting of cross β-
sheet structure built by repetitively stacked β-strands forming long fibrils. Amyloids are …

Microbial life abounds on surfaces in both natural and industrial environments, one of which
is the food industry. A solid substrate, water and some nutrients are sufficient to allow the …

The ability of many bacteria to adhere to surfaces and to form biofilms has major implications
in a variety of industries including the food industry, where biofilms create a persistent …

The significant increase in foodborne outbreaks caused by contaminated fresh produce,
such as alfalfa sprouts, lettuce, melons, tomatoes and spinach, during the last 30 years …

Abstract Escherichia coli O157: H7 (E. coli O157: H7) has become one of the most
dangerous foodborne pathogenic bacteria around the world. Currently, because of the …

Recent insights into bacterial biofilm matrix structures have induced a paradigm shift toward
the recognition of amyloid fibers as common building block structures that confer stability to …

Many bacteria assemble extracellular amyloid fibers on their cell surface. Secretion of
proteins across membranes and the assembly of complex macromolecular structures must …

In Fall 2006, four separate outbreaks of foodborne illness associated with the consumption
of fresh produce occurred in the United States. In follow‐up investigations, spinach, lettuce …

Functional amyloids are a rapidly expanding class of fibrillar protein structures, with a core
cross-β scaffold, where novel and advantageous biological function is generated by the …

This study investigated the ability of five Salmonella enterica serovars to attach to and
colonize intact and cut lettuce (Iceberg, Romaine) and cabbage surfaces. Biofilm formation …