Attachment Of Bacteria To Meat Surfaces

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Inactivation of bacteria on surfaces by sprayed slightly

pacts on meat and egg production, egg hatchability and public health [19, 20, 22, 29, 34, 46, 49]. A wide variety of bacteria are present in the air, and on surfaces of the equipment and facilities of farms and hatcheries [22, 30, 40]. In addition, upon laying eggs in adequate environments, eggshells are


2.1 Attachment of bacteria to surfaces The attachment of bacteria to a surface is affected by the physical and chemical properties associated with the bacterial cell surface properties, the surrounding liquid medium, and the solid substratum (11, 101). Although it has been demonstrated that bacteria have capability to attach to surfaces, the

A ModelStudyof Factors Involved Adhesionof Pseudomonas

In the first study of bacterial attachment to meat (32), broilers were immersed in bacterial suspensions and then drained. The bacteria transferred from the suspensions to the meat surface during immersion were considered at-tached. The sameimmersion method, with minormodifica-tions, was used in most subsequent studies of bacterial


attachment and survival of pathogenic bacteria in fully-cooked, semi-dry sausages. Lean and fat trim consisting of beef and pork were analyzed for fat content and mixed to create meat blocks consisting of 10%, 20%, and 30% fat. Meat blocks were ground a second time to create meat particles that were 3.00 mm, 4.75 mm, or 12.50 mm in size. Neither


Bacterial contamination of skin or meat surfaces during processing occurs in two stages (Firstenberg-Eden 1981). In the first stage, bacteria in the water layer bind to sites on the meat or skin surfaces and are loosely attached. In the second stage, bacteria become firmly attached by forming a biofilm through production of an extracellular

and Water Wash Hands and Surfaces Often

Clean Surfaces Keep Your Scene Clean Bacteria that can cause illness can survive in many places around your kitchen. Keep countertops and other kitchen surfaces clean to prevent cross-contamination. CLEAN SURFACES with hot water and soap to remove dirt and debris. Do this after preparing each food item and before going on to the next food item.

Real-Time Monitoring of Escherichia coli O157:H7 Adherence to

those surfaces. This problem includes microbial attachment to the surfaces of meat animal and poultry carcasses and food-processing surfaces. Microbial attachment to or association with animal and poultry carcasses has been studied by using a variety of tech-niques, most of which involve surface sampling, culturing, and

Cell Surface Charge Characteristics andTheir Relationship

bacterial attachment to chicken and beef muscle surfaces. TheSvaluemeasuresthe differencebetweenbacteriawhich are physically attached to a surface and those which are loosely associated with a surface (e.g., trapped in a film of water covering the surface) [S = log1o(physically attached bacteria)-logl0(loosely attached bacteria)]. Farber and

Surviving Reactive Chlorine Stress: Responses of Gram

Aug 11, 2020 surfaces. These structures are embedded in a matrix of a self-produced, extracellular polymeric substance (EPS), consisting of extracellular DNA (eDNA), polysaccharides, and proteins [7,8]. In general, the formation of a biofilm is a complex and fluid process that starts with the attachment of free-swimming cells to a surface.

Compendium of Microbiological Criteria for Food

comminuted meat (e.g. salami) raw or inadequately pasteurised dairy products (milk and cheese) fresh produce such as leafy greens and sprouted seeds. Ruminants, in particular cattle and sheep, are the major animal reservoir of STEC. Infected animals shed the bacteria in their faeces, resulting in contamination of the environment.

Efficacy of Cleaning and Sanitizing Agents against Attached

meat slicer can reduce the potential for cross-contamination at food service. It is generally agreed that commonly used disinfectants or sanitizers are effective against L. monocytogenes in suspension (1, 3); however, cells attached to surfaces may be more resistant to sanitizers than cells in suspension (5, 9, 12).

Antibacterial activity of lactic acid bacteria against

food-contact surfaces under favourable conditions. Bio-film formation is a dynamic process and different mech-anisms are involved in their attachment and growth (Marshall, 1992). Extracellular polymeric substances play an important role in the attachment and coloniza-tion of microorganisms to food-contact surfaces (Mar-shall, 1992).

Novel Carcass Rinse Solutions

Studies examining mechanisms of attachment of bacteria to meat surfaces have been extensive, but comparisons between methods and species are often difficult because of the physiochemical differences between meat surfaces. One aspect that has been explored is the role of fimbriae or pili (6). Many members of the family

2020-2021 Salmonella and Campylobacter Sampling Program

operating food safety system. VT meat inspection program follows the PR/HACCP rule that sets Salmonella and Campylobacter performance standards for establishments that slaughter a minimum volume of selected classes of intact food animals or that produce a minimum volume of selected classes of raw ground products.

DELI MEAT Medium Risk W

bacteria, such as Listeria, or viruses that can make you sick. Some bacteria can survive and grow even in the refrigerator and on surfaces, even plastic and metal. Pregnant women should be especially careful when eating deli meat, since Listeria can cause miscarriage. Use the tips below to avoid contamination and illness. Food Preparation


both in the gastrointestinal tract and on the exterior surfaces of the animal going to slaughter. Without care being taken in handling and dressing procedures during slaughter and processing, the edible portions of the carcass can become contaminated with bacteria capable of causing illness in humans.

Attachment of Salmonella typhimurium and Listeria

bacteria. Several researchers (Meadows 1971, Lilliard 1985) have been unable to demonstrate a direct relationship between the presence of fimbriae or flagella and attachment, although Butler et al. (1979) reported that motile bacte- ria showed greater attachment to meat surfaces. The net negative charge on the

The Pennsylvania State University The Graduate School College

sodium chlorite) were applied in inoculation challenge studies to reduce bacteria on inoculated beef surfaces. While hot water (77°C) yielded log reductions of 2.7 to 5.1


coli and Salmonella by reducing the number of pathogens on the meat. Some of the interventions used to reduce pathogens include lactic acid, lactic acid bacteria, and acidified sodium chlorite (Echeverry et al., 2010). Lactic acid is a very commonly used pathogen intervention in the meat industry. There are different concentrations of lactic

FSIS Safety and Security Guidelines

Interior surfaces should be made of materials that are suitable for direct food contact. For example, the surfaces may be made with stainless steel or be coated with food-grade epoxy resins. Sanitize and properly maintain vehicles. Meat, poultry, and egg product transportation vehicles, accessories,

The Use of Bacteriophages in the Poultry Industry

bacteria in poultry, as biocontrol agents to eliminate foodborne pathogens on/in food, and also as disinfectants to reduce contamination on food-contact surfaces or poultry carcasses in industrial conditions. Most of the phage-based products are targeted against the main foodborne pathogens,

Anti-adhesion activity of phytochemicals to prevent

ments. Adhesion of bacteria to the different materials of industrial surfaces is the first step in biofilm formation. Modulation of bacterial adhesion and biofilm formation thus represent important targets in alternative control strategies for reduction of patho-gens in food-processing environments. With the high

Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria

hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.


Listeria spp (6) from meat tables in Ibadan municipal abattoir, Nigeria on wood, glass and steel surfaces using crystal-violet binding assay. Listeria isolates formed biofilms on all three surfaces.

Antibiotic resistance of gram negative bacteria isolated from

The attachment of bacteria to food products or food contact surfaces, in different condition, can become an biofilms on meat surfaces and to document variations among specific species and

E Processing Facilities for Inactivation of Listeria E. Coli

Staphylococcus aureus have been documented to form biofilms on food and food contact surfaces [3,5,6]. Apart from a bacteria s ability to initiate attachment, intrinsic factors related to the chemistry of foods and extrinsic factors, such as the food contact surface itself, can influence the level of attachment and


for at least 20 seconds. Avoid contaminating surfaces in the kitchen with bacteria from the raw meat or juice. Never use the same platters for raw and cooked meat. When marinating meat at home, keep it refrigerated, taking special care not to drip marinade on kitchen surfaces. Never use the same marinade used on the raw meat as a glaze


Contamination of air in a meat processing plant has been shown to influence the shelf life of the stored products (Al-Dagal et al, 1992). Although microbes do not multiply whilst airborne, it is an effective method of distributing bacteria to surfaces within a food plant. In

Bacterial cell attachment, the beginning of a biofilm

surfaces at a higher rate in the presence of Pseudomonas spp. than in their absence. It seems logical to think that co-aggregation must also occur in many different environ-ments outside the oral cavity of humans and may have an important role to play in the attachment of bacteria to surfaces in the food industry and in other medical or

Effect of Electrical Charge on Attachment of Salmonella

in attachment, it would be reasonable to assume that bacterial attachment to surfaces could be modified by altering the elec- trical polarity on the substrate to which the bacteria are at- taching. Bacterial cells have a net negative charge on their cell walls (Corpe, 1970), although the magnitude of the charge varies

quantitative detection of the microbial spoilage of muscle foods

Meat has been described as the most perishable of all important foods and its moist, nutritious surface is conducive to the growth of a wide range of spoilage bacteria (Jay, 1996; Stanbridge & Davies, 1998). The colonization and growth of microorganisms on meat surfaces occurs in stages, the first of which involves the attachment of bacterial


conditions and physicochemical properties of meat (Doulgeraki et al. 2012). Mostly, contamination occurs because of inadequate hygienic conditions and handling in slaughterhouses (Schlegelova et al. 2004), moreover the attachment properties and the biofilm formation of bacteria on surfaces facilitate cross-contamination (Koo et al. 2013).

Microbial Control Methods in Fresh and Processed Meats

isms in meat processing. Live Meat Ideally, the control of undesirable microorganisms in fresh and processed meats is a totally integrated program com- mencing with the birth of the respective animal that ultimately provides the meat. Minimizing the presence and controlling the proliferation of pathogenic and spoilage microorganisms

Reference Guide for Solving Poultry Processing Problems

Rapid chilling limits the growth of pathogenic bacteria on the carcass and increases the products shelf-life, especially when an appropriate amount of chlorine (20 to 50 ppm) is used in the chiller water. Depending upon the extent of their attachment, bacteria present on the carcass as it enters the chiller are frequently removed

Maintaining the safety and quality of beef carcass meat

surfaces through fabrication and packaging, likely some of the more difficult surfaces to successfully apply an intervention. The meat surface is cool, bacteria have likely begun to attach and they may be embedded within solidified fatty tissues. 3 Bacterial attachment to meat surfaces

Food Safety Systems

accumulation of organic and inorganic material on processing surfaces creates an environment to which bacteria can adhere. As the layers of bacteria attach to the surface and each other, they trap debris and nutrients and the biofilm begins to take shape. Development and growth,

Detection and enumeration of bacteria in swabs and other

preparation surfaces and other environmental samples such as cloths collected from the food manufacturing environment and bottle rinses. This support method must be used in conjunction with accredited methods for the detection of bacteria in foods and includes the use of three different types of swab. Background

Guidance on Food Safety and Kitchen Hygiene

Cross-contamination is when bacteria spread between food, surfaces or equipment. It is most likely to happen when raw food touches (or drips onto) ready-to-eat food, equipment or surfaces. So, if raw meat drips onto a cake in the fridge, bacteria will spread from the meat

Role of Lactic Acid Bacteria as a Bio-sanitizer to Prevent

Ndahetuye, Jean Baptiste, Role of Lactic Acid Bacteria as a Bio-sanitizer to Prevent Attachment of Listeria Monocytogenes on Deli Slicer Contact Surfaces, and the Influence of Listeria Innocua on the Attachment of L. Monocytogenes on Selected Materials Located in the Food-processing Environment (2012).Theses and Dissertations. 340.