Attachment of Salmonella spp. to chicken muscle surfaces

Abstract

Immersion of chicken muscle fascia in water or physiological saline caused collagen associated with the connective tissue to expand and form a dense network of fibers on the surface. Similar changes were noted for muscle perimysium. Two test strains of Salmonella spp. attached to the collagen fibers only when muscle was immersed for extended times in water. Bacteria did not attach to the fascia or perimysium of muscle that was transiently immersed in suspensions. The presence of sodium chloride in the suspension media prevented firm attachment, whereas saline rinses removed many attached cells.

Contamination and Decontamination of Poultry Carcass Neck Tissue

“…Figures 1 and 2 demonstrate the concomitant changes in the surface structure of the subcutis of neck flap brought about by water absorption. The changes are al- most identical to those already demonstrated for intact muscle fascia (Thomas and McMeekin 1981) and are therefore significant from the point of view of contamination. The expanded network of connective tissue fibers which results from the absorption of water is obvious in these figures and is important in contamination because of the probability of physical entrapment of microorganisms in this matrix.…”

“…The effectiveness of saline rinses will depend on the relative contribution of attachment and physical entrapment toward overall contamination. Our studies with muscle fascia have shown saline rinses to more effectively remove attached salmonellae cells from collagen fibres than water rinses (Thomas and McMeekin 1981). However, in the present study no significant differences between saline and water rinses could be detected for neck flap contaminated with salmonellae ( Table 4).…”

“…An additional consequence of the effects of immersion in water was the observation that Salmonella typhimurium cells were able to attach to the swollen collagen fiber network of neck flap (Fig. 4) as they do also to muscle fascia (Thomas and McMeekin 1981). These workers have shown that attachment only-occurs to swollen tissue and that the presence of sodium chloride in the suspension medium prevents firm attachment.…”

Rapid physicochemical detachment, separation and concentration of bacteria from beef surfaces

“…The final treatment, as described in the Methods, used reagents that were ineffective when used in isolation but which were beneficial in combination. For example, although this initial investigation showed that sodium chloride had little effect on the detachment of bacteria, its previous use in the prevention of primary attachment (Thomas and McMeekin 1981) and use for detachment (Dickson 1988;Dickson and Anderson 1992) is well documented. Therefore, sodium chloride was included in our treatment in order to prevent reattachment of bacteria released by the enzyme/detergent method.…”

Attachment of Salmonella on Modified Poultry Skin Surface

“…Attachment of Salmonella to poultry skin is complex and the mechanisms of attachment are not well understood. (Thomas and McMeekin, 1981;Lillard, 1985Lillard, , 1986Lillard, , 1988.…”