title: Cultured C2C12 cell lines as a model for assessment of bacterial attachment to bovine primary muscle cells.
abstract: The mechanisms of bacterial attachment to meat tissues need to be understood to enhance meat safety interventions. However, little is known about attachment of foodborne pathogens to meat muscle cells. In this study, attachment of six Escherichia coli and two Salmonella strains to primary bovine muscle cells and a cultured muscle cell line, C2C12, was measured, including the effect of temperature. At 37°C, all but one strain (EC623) attached to C2C12 cells, whereas only five of eight strains (M23Sr, H10407, EC473, Sal1729a and Sal691) attached to primary cells. At 10 °C, two strains (H10407 and EC473) attached to C2C12 cells, compared to four strains (M23Sr, EC614, H10407 and Sal1729a) of primary cells. Comparing all strains at both temperatures, EC614 displayed the highest CFU per C2C12 cell (4.60±2.02CFU/muscle cell at 37 °C), whereas greater numbers of M23Sr attached per primary cell (51.88±39.43CFU/muscle cell at 37 °C). This study indicates that primary bovine muscle cells may provide a more relevant model system to study bacterial attachment to beef carcasses compared to cell lines such as C2C12.
authors.affiliation: Tasmanian Institute of Agriculture, Food Safety Centre, University of Tasmania, Private Bag 54, Hobart, TAS 7005, Australia.
authors.forename: Siti Shahara
authors.initials: SS
authors.lastname: Zulfakar
authors.forename: Jason D
authors.initials: JD
authors.lastname: White
authors.forename: Tom
authors.initials: T
authors.lastname: Ross
authors.forename: Mark L
authors.initials: ML
authors.lastname: Tamplin
mesh_terms: D000818:Animals; D001422:Bacterial Adhesion / Q000502:physiology*; D002417:Cattle; D002460:Cell Line; D004926:Escherichia coli / Q000145:classification / Q000502:physiology*; D032342:Muscle Cells / Q000382:microbiology* / Q000502:physiology*; D018482:Muscle, Skeletal / Q000166:cytology*; D012475:Salmonella / Q000145:classification / Q000502:physiology*