Change in attachment of Salmonella Typhimurium, Yersinia enterocolitica, and Listeria monocytogenes to pork skin and muscle after hot water and lactic acid decontamination.
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<0.0001) and on lactic acid treated skin (P<0.001). At the muscle surfaces, no such difference in attachment were shown between hot water treated surfaces and non-treated surfaces. In contrast, for lactic acid decontamination, significantly fewer bacteria attached to the treated muscle surfaces (P<0.0001). The study did not show significant differences in surface attachment, between Salmonella, Yersinia and Listeria, which indicate that surface and environmental factors may influence attachment more than bacterial properties. A more profound location of attached bacteria at muscle compared to skin was indicated. Confocal laser scanning microscopy studies showed that bacteria located in deep tissue structures of non-decontaminated and decontaminated skin and muscle surfaces. In the latter, bacteria tended to "hide" between the muscle fibres and may be entrapped at those sites. The finding of changed attachment properties at skin after decontamination may play a role in cross- and recontamination, during subsequent meat processing.
Department of Veterinary Disease Biology, Faculty of Life Sciences, University of Copenhagen, Stigbøjlen 4, Dk-1870 Frederiksberg C, Denmark. rikra@food.dtu.dk
Rikke K
RK
Morild
John E
JE
Olsen
Søren
S
Aabo
D000818:Animals; D001422:Bacterial Adhesion; D015169:Colony Count, Microbial; D003666:Decontamination / Q000379:methods*; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D006358:Hot Temperature; D019344:Lactic Acid / Q000494:pharmacology*; D008089:Listeria monocytogenes / Q000502:physiology; D008460:Meat / Q000382:microbiology*; D018613:Microscopy, Confocal; D018482:Muscle, Skeletal / Q000382:microbiology; D012486:Salmonella typhimurium / Q000502:physiology; D012867:Skin / Q000382:microbiology; D013552:Swine; D014867:Water; D015008:Yersinia enterocolitica / Q000502:physiology
D014867:Water; D019344:Lactic Acid