Attachment of Salmonella spp. to pork meat

Trine Hansen, Leise Riber, Charlotta Löfström, Jeffrey Hoorfar

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Abstract

Five strains of Salmonella, one wildtype and four knock-out mutants (the prg, flhDC, yhjH and fliC genes) were investigated based on their probability to attach and subsequently detach from a surface of pork fillet. The attachment followed by detachment was measured and modelled for two different contact times using cells coming from either a planktonic or an immobilized state of growth. The results showed that the probability of detachment generally decreased when the contact time increased and that the highest difference between contact times was achieved when the cells were grown planktonic.
Original languageEnglish
Title of host publicationSafepork 2011 Prodeedings Book : 9th International Conference on the Epidemiology and Control of biological, chemical and physical hazards in pigs and pork
Number of pages416
Publication date2011
Pages286-289
Publication statusPublished - 2011
Event9th International Conference on the Epidemiology and Control of Biological Chemical and Physical Hazards in Pigs and Pork: Safepork 2011 - Maastricht, Netherlands
Duration: 19 Jun 201122 Jun 2011
Conference number: 9

Conference

Conference9th International Conference on the Epidemiology and Control of Biological Chemical and Physical Hazards in Pigs and Pork
Number9
CountryNetherlands
CityMaastricht
Period19/06/201122/06/2011

Cite this

Hansen, T., Riber, L., Löfström, C., & Hoorfar, J. (2011). Attachment of Salmonella spp. to pork meat. In Safepork 2011 Prodeedings Book: 9th International Conference on the Epidemiology and Control of biological, chemical and physical hazards in pigs and pork (pp. 286-289)