Change in attachment of Salmonella Typhimurium, Yersinia enterocolitica, and Listeria monocytogenes to pork skin and muscle after hot water and lactic acid decontamination

Rikke K. Morild, John E. Olsen, Søren Aabo

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The attachment of Salmonella enterica subsp. enterica serovar Typhimurium, Yersinia enterocolitica, and Listeria monocytogenes to pig skin and muscle tissue decontaminated with 80°C water or 55°C, 1% lactic acid for 5 and 15s was investigated. Attachment properties differed between skin and muscle surfaces. A significantly higher number of firmly attached bacteria was found on the decontaminated skin surface compared to the non-treated skin surface, both on hot water (P
Original languageEnglish
JournalInternational Journal of Food Microbiology
Volume145
Issue number1
Pages (from-to)353-358
ISSN0168-1605
DOIs
Publication statusPublished - 2011

Keywords

  • Salmonella Typhimurium
  • Listeria monocytogenes
  • Attachment
  • Pork
  • Decontamination
  • Yersinia enterocolitica

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