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 |
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| creator | Chia, T.W.R. Goulter, R.M. McMeekin, T. Dykes, G.A. Fegan, N. |
| description | 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 |
| doi_str_mv | 10.1016/j.fm.2009.05.012 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_34945950</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0740002009001373</els_id><sourcerecordid>21075271</sourcerecordid><originalsourceid>FETCH-LOGICAL-c435t-228912ac08e6252c00c16c23ef2a805326c7b4fb41333c5bb8c6e657816f963f3</originalsourceid><addsrcrecordid>eNqFkc1v1DAQxS0Eokvhzgl84pYwtuMk5lZVfEmVOJSeLccZF6_ieLGdSvvf49WuxAlxGo30e28-HiFvGbQMWP9x37rQcgDVgmyB8Wdkx0DJRik1Pic7GDpoADhckVc57wEYk0K9JFdMjUIOA9uR-aYUY38FXAuNjs7eOUyn5t4sIa64LIZmTPHJpExLpMEUTN4smdoYKrAc6ZZxpn6lhh7itpR0pIcULebs10d6WMxaXpMXrkrwzaVek4cvn3_efmvufnz9fntz19hOyNJwPirGjYURey65BbCst1yg42YEKXhvh6lzU8eEEFZO02h77OUwst6pXjhxTT6cfesCvzfMRQef7emGFeOWtehUJ5WE_4KcwSD5wCoIZ9CmmHNCpw_JB5OOmoE-RaD32gV9ikCD1DWCKnl38d6mgPNfweXnFXh_BpyJ2jwmn_XDPQcmqp3qmewq8elMYH3Wk8eks_W4Wpx9Qlv0HP2_5_8BJHaflw</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>21075271</pqid></control><display><type>article</type><title>Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals Complete</source><creator>Chia, T.W.R. ; Goulter, R.M. ; McMeekin, T. ; Dykes, G.A. ; Fegan, N.</creator><creatorcontrib>Chia, T.W.R. ; Goulter, R.M. ; McMeekin, T. ; Dykes, G.A. ; Fegan, N.</creatorcontrib><description>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 < 0.05) to all materials compared to other serovars. The mean number of cells of
S. Sofia isolates attaching to Teflon
® were significantly higher (
P < 0.05) compared to all materials except stainless steel (
P > 0.05). Mean roughness values ranged from 82.26 nm (Teflon
®) to 1.34 nm (glass). Correlations between the apolar component of the surface free energy of materials (
γ
S
LW) and bacterial adhesion (
R
2 = 0.80), and between
γ
S
LW and the surface roughness of the materials (
R
2 = 0.71) were found. Materials more positive in interfacial free energies had the highest number of adhering bacteria. Generalised surface property measurements were found to be useful in characterising
Salmonella attachment but the degree of variability in results suggests that other factors, such as flagella or membrane proteins, could also contribute.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2009.05.012</identifier><identifier>PMID: 19835771</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Food microbiology, 2009-12, Vol.26 (8), p.853-859</ispartof><rights>2009</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c435t-228912ac08e6252c00c16c23ef2a805326c7b4fb41333c5bb8c6e657816f963f3</citedby><cites>FETCH-LOGICAL-c435t-228912ac08e6252c00c16c23ef2a805326c7b4fb41333c5bb8c6e657816f963f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.fm.2009.05.012$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19835771$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chia, T.W.R.</creatorcontrib><creatorcontrib>Goulter, R.M.</creatorcontrib><creatorcontrib>McMeekin, T.</creatorcontrib><creatorcontrib>Dykes, G.A.</creatorcontrib><creatorcontrib>Fegan, N.</creatorcontrib><title>Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>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 < 0.05) to all materials compared to other serovars. The mean number of cells of
S. Sofia isolates attaching to Teflon
® were significantly higher (
P < 0.05) compared to all materials except stainless steel (
P > 0.05). Mean roughness values ranged from 82.26 nm (Teflon
®) to 1.34 nm (glass). Correlations between the apolar component of the surface free energy of materials (
γ
S
LW) and bacterial adhesion (
R
2 = 0.80), and between
γ
S
LW and the surface roughness of the materials (
R
2 = 0.71) were found. Materials more positive in interfacial free energies had the highest number of adhering bacteria. Generalised surface property measurements were found to be useful in characterising
Salmonella attachment but the degree of variability in results suggests that other factors, such as flagella or membrane proteins, could also contribute.</description><subject>AFM</subject><subject>Animals</subject><subject>Attachment to materials</subject><subject>Bacterial Adhesion</subject><subject>bacterial contamination</subject><subject>biofilm</subject><subject>chicken meat</subject><subject>Colony Count, Microbial - methods</subject><subject>Equipment Contamination</subject><subject>food contact surfaces</subject><subject>Food Contamination - analysis</subject><subject>Food Contamination - prevention & control</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>food processing equipment</subject><subject>food safety</subject><subject>food surfaces</subject><subject>Food-Processing Industry - standards</subject><subject>glass</subject><subject>hydrophobicity</subject><subject>Interfacial free energy</subject><subject>Microscopy, Atomic Force</subject><subject>Microscopy, Fluorescence</subject><subject>physicochemical properties</subject><subject>Physicochemical surface parameters</subject><subject>polyurethanes</subject><subject>Poultry</subject><subject>risk assessment</subject><subject>rubber</subject><subject>Salmonella</subject><subject>Salmonella - physiology</subject><subject>Salmonella enterica subsp. enterica</subject><subject>Salmonella enterica subsp. enterica serovar Sofia</subject><subject>Salmonella typhimurium</subject><subject>serotypes</subject><subject>stainless steel</subject><subject>strain differences</subject><subject>surface free energy</subject><subject>Surface Properties</subject><subject>Surface roughness</subject><subject>Teflon</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1v1DAQxS0Eokvhzgl84pYwtuMk5lZVfEmVOJSeLccZF6_ieLGdSvvf49WuxAlxGo30e28-HiFvGbQMWP9x37rQcgDVgmyB8Wdkx0DJRik1Pic7GDpoADhckVc57wEYk0K9JFdMjUIOA9uR-aYUY38FXAuNjs7eOUyn5t4sIa64LIZmTPHJpExLpMEUTN4smdoYKrAc6ZZxpn6lhh7itpR0pIcULebs10d6WMxaXpMXrkrwzaVek4cvn3_efmvufnz9fntz19hOyNJwPirGjYURey65BbCst1yg42YEKXhvh6lzU8eEEFZO02h77OUwst6pXjhxTT6cfesCvzfMRQef7emGFeOWtehUJ5WE_4KcwSD5wCoIZ9CmmHNCpw_JB5OOmoE-RaD32gV9ikCD1DWCKnl38d6mgPNfweXnFXh_BpyJ2jwmn_XDPQcmqp3qmewq8elMYH3Wk8eks_W4Wpx9Qlv0HP2_5_8BJHaflw</recordid><startdate>20091201</startdate><enddate>20091201</enddate><creator>Chia, T.W.R.</creator><creator>Goulter, R.M.</creator><creator>McMeekin, T.</creator><creator>Dykes, G.A.</creator><creator>Fegan, N.</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>F28</scope></search><sort><creationdate>20091201</creationdate><title>Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant</title><author>Chia, T.W.R. ; Goulter, R.M. ; McMeekin, T. ; Dykes, G.A. ; Fegan, N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c435t-228912ac08e6252c00c16c23ef2a805326c7b4fb41333c5bb8c6e657816f963f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>AFM</topic><topic>Animals</topic><topic>Attachment to materials</topic><topic>Bacterial Adhesion</topic><topic>bacterial contamination</topic><topic>biofilm</topic><topic>chicken meat</topic><topic>Colony Count, Microbial - methods</topic><topic>Equipment Contamination</topic><topic>food contact surfaces</topic><topic>Food Contamination - analysis</topic><topic>Food Contamination - prevention & control</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>food processing equipment</topic><topic>food safety</topic><topic>food surfaces</topic><topic>Food-Processing Industry - standards</topic><topic>glass</topic><topic>hydrophobicity</topic><topic>Interfacial free energy</topic><topic>Microscopy, Atomic Force</topic><topic>Microscopy, Fluorescence</topic><topic>physicochemical properties</topic><topic>Physicochemical surface parameters</topic><topic>polyurethanes</topic><topic>Poultry</topic><topic>risk assessment</topic><topic>rubber</topic><topic>Salmonella</topic><topic>Salmonella - physiology</topic><topic>Salmonella enterica subsp. enterica</topic><topic>Salmonella enterica subsp. enterica serovar Sofia</topic><topic>Salmonella typhimurium</topic><topic>serotypes</topic><topic>stainless steel</topic><topic>strain differences</topic><topic>surface free energy</topic><topic>Surface Properties</topic><topic>Surface roughness</topic><topic>Teflon</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chia, T.W.R.</creatorcontrib><creatorcontrib>Goulter, R.M.</creatorcontrib><creatorcontrib>McMeekin, T.</creatorcontrib><creatorcontrib>Dykes, G.A.</creatorcontrib><creatorcontrib>Fegan, N.</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chia, T.W.R.</au><au>Goulter, R.M.</au><au>McMeekin, T.</au><au>Dykes, G.A.</au><au>Fegan, N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2009-12-01</date><risdate>2009</risdate><volume>26</volume><issue>8</issue><spage>853</spage><epage>859</epage><pages>853-859</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><abstract>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 < 0.05) to all materials compared to other serovars. The mean number of cells of
S. Sofia isolates attaching to Teflon
® were significantly higher (
P < 0.05) compared to all materials except stainless steel (
P > 0.05). Mean roughness values ranged from 82.26 nm (Teflon
®) to 1.34 nm (glass). Correlations between the apolar component of the surface free energy of materials (
γ
S
LW) and bacterial adhesion (
R
2 = 0.80), and between
γ
S
LW and the surface roughness of the materials (
R
2 = 0.71) were found. Materials more positive in interfacial free energies had the highest number of adhering bacteria. Generalised surface property measurements were found to be useful in characterising
Salmonella attachment but the degree of variability in results suggests that other factors, such as flagella or membrane proteins, could also contribute.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>19835771</pmid><doi>10.1016/j.fm.2009.05.012</doi><tpages>7</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0740-0020 |
| ispartof | Food microbiology, 2009-12, Vol.26 (8), p.853-859 |
| issn | 0740-0020 1095-9998 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_34945950 |
| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | 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 |
| title | Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant |
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