A note on adhesion of bacteria to chicken muscle connective tissue.
Laboratory cultures of bacteria were tested for the ability to attach to collagen fibres of intact chicken muscle connective tissue. All salmonellas, fimbriate strains of Escherichia coli and a strain of Campylobacter coli were able to attach to tissue only when suspended in distilled water. Prior immersion of tissue in sterile water for 20 min or extended immersion in these bacterial suspensions was a prerequisite for adhesion. Attachment could be prevented by the addition of physiological levels of sodium chloride to the attachment medium. Furthermore, attached bacteria could be removed by rinsing tissues in saline media.
D000818:Animals; D001419:Bacteria / Q000378:metabolism* / Q000648:ultrastructure; D001422:Bacterial Adhesion; D002167:Campylobacter / Q000378:metabolism; D002645:Chickens; D003094:Collagen; D003238:Connective Tissue / Q000382:microbiology* / Q000648:ultrastructure; D046508:Culture Techniques; D004926:Escherichia coli / Q000378:metabolism / Q000648:ultrastructure; D010861:Fimbriae, Bacterial / Q000648:ultrastructure; D005516:Food Microbiology; D008460:Meat; D008855:Microscopy, Electron, Scanning; D009132:Muscles / Q000382:microbiology / Q000648:ultrastructure; D012475:Salmonella / Q000378:metabolism / Q000648:ultrastructure
D003094:Collagen