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

doi:10.1016/j.ijfoodmicro.2010.12.018

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

National Food Institute

University of Copenhagen

Research output: Contribution to journal › Journal article › Research › peer-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 language	English
Journal	International Journal of Food Microbiology
Volume	145
Issue number	1
Pages (from-to)	353-358
ISSN	0168-1605
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2010.12.018
Publication status	Published - 2011

Keywords

Salmonella Typhimurium
Listeria monocytogenes
Attachment
Pork
Decontamination
Yersinia enterocolitica

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10.1016/j.ijfoodmicro.2010.12.018

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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",

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year = "2011",

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volume = "145",

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Change in attachment of Salmonella Typhimurium, Yersinia enterocolitica, and Listeria monocytogenes to pork skin and muscle after hot water and lactic acid decontamination. / Morild, Rikke K.; Olsen, John E.; Aabo, Søren.
In: International Journal of Food Microbiology, Vol. 145, No. 1, 2011, p. 353-358.

Research output: Contribution to journal › Journal article › Research › peer-review

TY - JOUR

T1 - Change in attachment of Salmonella Typhimurium, Yersinia enterocolitica, and Listeria monocytogenes to pork skin and muscle after hot water and lactic acid decontamination

AU - Morild, Rikke K.

AU - Olsen, John E.

AU - Aabo, Søren

PY - 2011

Y1 - 2011

N2 - 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

AB - 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

KW - Salmonella Typhimurium

KW - Listeria monocytogenes

KW - Attachment

KW - Pork

KW - Decontamination

KW - Yersinia enterocolitica

U2 - 10.1016/j.ijfoodmicro.2010.12.018

DO - 10.1016/j.ijfoodmicro.2010.12.018

M3 - Journal article

SN - 0168-1605

VL - 145

SP - 353

EP - 358

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

IS - 1

ER -

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

Abstract

Keywords

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