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Attachment of Salmonella on Modified Poultry Skin Surface
Author(s) -
KIM K.Y.,
FRANK J.F.,
CRAVEN S.E.
Publication year - 1996
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.1365-2621.1996.tb14212.x
Subject(s) - salmonella , chemistry , papain , population , cell , inoculation , suspension (topology) , food science , chromatography , microbiology and biotechnology , biology , biochemistry , bacteria , enzyme , immunology , medicine , genetics , mathematics , environmental health , homotopy , pure mathematics
Poultry skin was treated with formalin, trisodium phosphate, lipase, and papain before attachment. No treatment affected ultimate attachment level. Attachment using different cell suspension concentrations showed that there was a limitation in attachment level for each cell suspension concentration. Total numbers of Salmonella cells on poultry skin including cells in the surface water film were compared with numbers of irreversibly attached cells that remained after washing. At 10 7 CFU/mL inoculation, irreversibly attached cells accounted for 93% of the total surface cell population after 60 min exposure and at 10 8 level, it was 38%.