Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant

Salmonella can adhere to poultry and food contact surfaces and persist to cause diseases. Adhesion of Salmonella Sofia ( n = 14), S. Typhimurium ( n = 6), S. Infantis ( n = 3) and S. Virchow ( n = 2) to Teflon ®, stainless steel, glass, rubber and polyurethane were assayed using epifluorescence micr...

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Veröffentlicht in:	Food microbiology 2009-12, Vol.26 (8), p.853-859
Hauptverfasser:	Chia, T.W.R., Goulter, R.M., McMeekin, T., Dykes, G.A., Fegan, N.
Format:	Artikel
Sprache:	eng
Schlagworte:	AFM Animals Attachment to materials Bacterial Adhesion bacterial contamination biofilm chicken meat Colony Count, Microbial - methods Equipment Contamination food contact surfaces Food Contamination - analysis Food Contamination - prevention & control Food Microbiology food pathogens food processing equipment food safety food surfaces Food-Processing Industry - standards glass hydrophobicity Interfacial free energy Microscopy, Atomic Force Microscopy, Fluorescence physicochemical properties Physicochemical surface parameters polyurethanes Poultry risk assessment rubber Salmonella Salmonella - physiology Salmonella enterica subsp. enterica Salmonella enterica subsp. enterica serovar Sofia Salmonella typhimurium serotypes stainless steel strain differences surface free energy Surface Properties Surface roughness Teflon
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Beschreibung
Zusammenfassung:	Salmonella can adhere to poultry and food contact surfaces and persist to cause diseases. Adhesion of Salmonella Sofia ( n = 14), S. Typhimurium ( n = 6), S. Infantis ( n = 3) and S. Virchow ( n = 2) to Teflon ®, stainless steel, glass, rubber and polyurethane were assayed using epifluorescence microscopy. Surface free energies of bacteria and materials were calculated using contact angle values and interfacial free energy between isolates and materials determined. Surface roughness of the materials was analysed using atomic force microscopy. S. Sofia isolates adhered in higher numbers ( P
ISSN:	0740-0020 1095-9998
DOI:	10.1016/j.fm.2009.05.012