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ATTACHMENT AND REMOVAL OF SALMONELLA SPP. ON MEAT AND POULTRY TISSUES
Author(s) -
BENEDICT R. C.,
SCHULTZ F. J.,
JONES S. B.
Publication year - 1990
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.1745-4565.1990.tb00046.x
Subject(s) - salmonella , myofibril , connective tissue , chemistry , food science , sugar , bacteria , shrinkage , isotonic , microbiology and biotechnology , biochemistry , biology , materials science , genetics , composite material , medicine
Muscle pieces from beef, pork, and chicken were exposed to Salmonella strains in various aqueous solutions to determine mechanisms of microbial attachment and release. Binding was measured by scanning electron microscopy and by bacteriological methods. Bacteria appear to attach preferentially to connective tissue fibers, rather than to myofibrils. Muscle fiber swelling and shrinkage during processing permits some microbial entrapment between muscle bundles. Mannose and salt solutions were examined as potential inhibitors of attachment or as removal agents. Mannose inhibited attachment slightly and isotonic saline rinses removed some attached cells, but either method effected only about a one log reduction (90%). Application of 41 rinsings only effected a 4 log reduction. The apparent variety of attachment mechanisms by Salmonella hinders complete removal from meat tissues by simple rinsing procedures.