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Use of Scanning Electron Microscopy to Demonstrate Microbial Attachment to Beef and Beef Contact Surfaces
Author(s) -
SCHWACH T. S.,
ZOTTOLA E. A.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb04948.x
Subject(s) - maceration (sewage) , scanning electron microscope , microorganism , chemistry , food science , materials science , bacteria , composite material , biology , genetics
Microorganisms present on fresh beef for stew were enumerated by Aerobic Plate Count (APC) using both rinse and maceration methods. Results showed a greater recovery of microorganisms with maceration than with rinse procedures. Scanning Electron Microscopy (SEM) techniques were used to examine the surface of the beef for stew to demonstrate the presence of microorganisms before and after rinsing. Sterile stainless steel chips (6 mm × 6 mm) were placed on both the unrinsed and rinsed beef surfaces. Contact was maintained at 4°C for 4 and 24 hr. The contacting surfaces of the stainless steel chips were examined by SEM. Transfer of microorganisms from the beef surface was seen in all cases with the organisms demonstrating clearly defined attachment fibrils. A reference experiment, using the same beef for stew and a culture of Pseudomonas fragi (ATCC 4793) was also carried out. Similar attachment fibrils were observed with the pseudomonad.