Publication Date

January 2011

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.

Book Title

95th International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork

Pages

286-289

Language

en

File Format

application/pdf

DOI

https://doi.org/10.31274/safepork-180809-646

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Jan 1st, 12:00 AM

Attachment of Salmonella spp. to pork meat

Maastricht, Netherlands

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.