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ATTACHMENT OF CERTAIN BACTERIAL STRAINS TO CHICKEN AND BEEF MEAT
Author(s) -
FIRSTENBERGEDEN RUTH,
NOTERMANS S.,
SCHOTHORST M.
Publication year - 1978
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1978.tb00275.x
Subject(s) - bacteria , food science , salmonella , strain (injury) , pseudomonas , biology , chemistry , microbiology and biotechnology , anatomy , genetics
The attachment of bacteria to chicken and beef meat with and without fascia was studied. It was found that bacteria attach readily to the meat surfaces. The kinetics of attachment depend on the bacterial strain, as well as on the meat surface. Of the bacteria tested, Pseudomonas EBT/2/143 attached most readily to all meat surfaces examined. Chicken breast with fascia was the best surface for attachment. A study was also made of the effects of storage on the multiplication of the attached bacteria and the feasibility of removing them. A high level of Salmonella infantis was found in comparison to the other bacteria after 24 h of storage at 20°C. More investigations are needed to find out whether other serotypes of salmonellae will multiply to similar levels on these surfaces. After micro‐colonies began to form, the newly generated bacteria were easy to remove. The hygienic consequence of this phenomenon is discussed.