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The Effect of Cultural Procedures on the Attachment of Bacteria to Chicken Breast Meat
Author(s) -
NOTERMANS S.,
DUFRENNE J.,
SCHOTHORST M. VAN
Publication year - 1980
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1980.tb05125.x
Subject(s) - bacteria , chicken breast , feces , microbiology and biotechnology , inoculation , food science , biology , immunology , genetics
Various bacterial strains were cultured in a laboratory medium, on chicken breast meat or derived from faeces of orally infected chicks. Suspensions of these bacterial cultures were brought in contact with chicken breast meat. The way in which the bacteria were cultured had little influence on the number of bacteria which attached to the chicken breast meat surface or on as the strength of attachment ( i.e. the easiness of removal of attached bacteria). Only bacteria from the faeces of freshly infected chicks (24 h after inoculation) attached in higher numbers (more than one log 10 unit) and these were less easy to remove.