Attachment of Salmonella spp. to chicken muscle surfaces.
Immersion of chicken muscle fascia in water or physiological saline caused collagen associated with the connective tissue to expand and form a dense network of fibers on the surface. Similar changes were noted for muscle perimysium. Two test strains of Salmonella spp. attached to the collagen fibers only when muscle was immersed for extended times in water. Bacteria did not attach to the fascia or perimysium of muscle that was transiently immersed in suspensions. The presence of sodium chloride in the suspension media prevented firm attachment, whereas saline rinses removed many attached cells.
D000818:Animals; D002645:Chickens; D003094:Collagen; D005516:Food Microbiology; D008460:Meat; D008855:Microscopy, Electron, Scanning; D009132:Muscles / Q000382:microbiology*; D012475:Salmonella / Q000502:physiology*; D012965:Sodium Chloride
D012965:Sodium Chloride; D003094:Collagen