Rapid physicochemical detachment, separation and concentration of bacteria from beef surfaces
Authors:
- 1 June 1996
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 80 (6) , 673-681
Abstract
A simple, rapid, physicochemical treatment for the removal of viable bacteria from the surface of raw and cooked beef is described. The detachment method was linked to a differential centrifugation step which removed large amounts of particulate food matter and concentrated the detached bacteria. The method increased the numbers of bacteria released from beef surfaces and increased the numbers detected by at least one and a half orders of magnitude, when compared to the traditional ‘stomaching’ technique. This 1‐h separation and concentration method produced cleaner suspensions of bacteria and improved the sensitivity of detection by DEFT and direct plate count.Keywords
This publication has 16 references indexed in Scilit:
- Bacterial proteins binding to the mammalian extracellular matrixMolecular Microbiology, 1993
- Confocal scanning laser microscopy of porcine muscle colonized by meat spoilage bacteriaFood Microbiology, 1992
- Microbiological Decontamination of Food Animal Carcasses by Washing and Sanitizing Systems: A ReviewJournal of Food Protection, 1992
- Factors which affect retention ofSalmonellaby chicken muscle fasciaBiofouling, 1991
- Molecular basis of the adhesion ofSalmonellaserotypes to chicken muscle fasciaBiofouling, 1991
- Methods for the separation and concentration of bacteria from foodsTrends in Food Science & Technology, 1991
- Effect of D-Mannose on Motility, Presence of Flagella, and Attachment of Pseudomonas aeruginosa to Chicken Skin CellsPoultry Science, 1990
- ATTACHMENT AND REMOVAL OF SALMONELLA SPP. ON MEAT AND POULTRY TISSUESJournal of Food Safety, 1990
- Reduction of Bacteria Attached to Meat Surfaces by Washing with Selected CompoundsJournal of Food Protection, 1988
- Salmonella and campylobacter contamination of broiler chicken carcasses and scald tank water: the influence of water pHJournal of Applied Bacteriology, 1987