Attachment of Salmonella spp. to pork meat

Trine Hansen; Leise Riber; Charlotta Löfström; Jeffrey Hoorfar

Attachment of Salmonella spp. to pork meat

Trine Hansen
, Leise Riber
, Charlotta Löfström
, Jeffrey Hoorfar

National Food Institute

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

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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 language	English
Title of host publication	Safepork 2011 Prodeedings Book : 9th International Conference on the Epidemiology and Control of biological, chemical and physical hazards in pigs and pork
Number of pages	416
Publication date	2011
Pages	286-289
Publication status	Published - 2011
Event	9th International Conference on the Epidemiology and Control of Biological Chemical and Physical Hazards in Pigs and Pork: Safepork 2011 - Maastricht, Netherlands Duration: 19 Jun 2011 → 22 Jun 2011 Conference number: 9

Conference

Conference	9th International Conference on the Epidemiology and Control of Biological Chemical and Physical Hazards in Pigs and Pork
Number	9
Country/Territory	Netherlands
City	Maastricht
Period	19/06/2011 → 22/06/2011

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title = "Attachment of Salmonella spp. to pork meat",

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.",

author = "Trine Hansen and Leise Riber and Charlotta L{\"o}fstr{\"o}m and Jeffrey Hoorfar",

year = "2011",

language = "English",

pages = "286--289",

booktitle = "Safepork 2011 Prodeedings Book",

note = "9th International Conference on the Epidemiology and Control of Biological Chemical and Physical Hazards in Pigs and Pork : Safepork 2011, SafePork 2011 ; Conference date: 19-06-2011 Through 22-06-2011",

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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, 9th International Conference on the Epidemiology and Control of Biological Chemical and Physical Hazards in Pigs and Pork, Maastricht, Netherlands, 19/06/2011.

Attachment of Salmonella spp. to pork meat. / Hansen, Trine; Riber, Leise; Löfström, Charlotta et al.
Safepork 2011 Prodeedings Book: 9th International Conference on the Epidemiology and Control of biological, chemical and physical hazards in pigs and pork. 2011. p. 286-289.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research › peer-review

TY - GEN

T1 - Attachment of Salmonella spp. to pork meat

AU - Hansen, Trine

AU - Riber, Leise

AU - Löfström, Charlotta

AU - Hoorfar, Jeffrey

N1 - Conference code: 9

PY - 2011

Y1 - 2011

N2 - 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.

AB - 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.

M3 - Article in proceedings

SP - 286

EP - 289

BT - Safepork 2011 Prodeedings Book

T2 - 9th International Conference on the Epidemiology and Control of Biological Chemical and Physical Hazards in Pigs and Pork

Y2 - 19 June 2011 through 22 June 2011

ER -

Attachment of Salmonella spp. to pork meat

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