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Journal article

Change in attachment of Salmonella Typhimurium, Yersinia enterocolitica, and Listeria monocytogenes to pork skin and muscle after hot water and lactic acid decontamination

By Morild, Rikke K.1; Olsen, John E.1; Aabo, Søren2,3

From

University of Copenhagen1

Division of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark2

National Food Institute, Technical University of Denmark3

The attachment of Salmonella enterica subsp. enterica serovar Typhimurium, Yersinia enterocolitica, and Listeria monocytogenes to pig skin and muscle tissue decontaminated with 80°C water or 55°C, 1% lactic acid for 5 and 15s was investigated. Attachment properties differed between skin and muscle surfaces.

A significantly higher number of firmly attached bacteria was found on the decontaminated skin surface compared to the non-treated skin surface, both on hot water (P

Language: English
Year: 2011
Pages: 353-358
ISSN: 18793460 and 01681605
Types: Journal article
DOI: 10.1016/j.ijfoodmicro.2010.12.018
ORCIDs: Aabo, Søren and 0000-0001-6225-6587
Keywords

Attachment Decontamination Listeria monocytogenes Pork Salmonella Typhimurium Yersinia enterocolitica

Other keywords

Animals Bacterial Adhesion Colony Count, Microbial Food Contamination Food Microbiology Former LIFE faculty Hot Temperature Lactic Acid Meat Microscopy, Confocal Muscle, Skeletal Salmonella typhimurium Skin Swine Water food safety post harvest

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