title: Attachment of bacteria to meat surfaces: A review.
abstract: The mechanism of attachment of bacteria to meat surfaces involves two consecutive stages: reversible and irreversible attachment. The dependence of attachment on various factors is discussed: hydrophobicity and cell surface charge, bacterial structures, type of meat surface, pH, temperature, presence of chemical substances, etc. The consequences of these findings for slaughter hygiene, kitchen hygiene, etc., are clear; avoid bacterial contamination.
authors: Departamento de Nutrición y Bromatología III (Higiene y Tecnologia de los Alimentos), Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
authors: D
authors: D
authors: Selgas
authors: M
authors: M
authors: Luisa Marín
authors: C
authors: C
authors: Pin
authors: C
authors: C
authors: Casas