Attachment of different Salmonella serovars to materials commonly used in a poultry processing plant
MetadataShow full item record
Salmonella can adhere to poultry and food contact surfaces and persist to cause diseases. Adhesion of Salmonella Sofia (n = 14), S. Typhimurium (n = 6), S. Infantis (n = 3) and S. Virchow (n = 2) to Teflon®, stainless steel, glass, rubber and polyurethane were assayed using epifluorescence microscopy. Surface free energies of bacteria and materials were calculated using contact angle values and interfacial free energy between isolates and materials determined. Surface roughness of the materials was analysed using atomic force microscopy. S. Sofia isolates adhered in higher numbers (P < 0.05) to all materials compared to other serovars. The mean number of cells of S. Sofia isolates attaching to Teflon® were significantly higher (P < 0.05) compared to all materials except stainless steel (P > 0.05). Mean roughness values ranged from 82.26 nm (Teflon®) to 1.34 nm (glass). Correlations between the apolar component of the surface free energy of materials (?SLW) and bacterial adhesion (R2 = 0.80), and between ?SLW and the surface roughness of the materials (R2 = 0.71) were found. Materials more positive in interfacial free energies had the highest number of adhering bacteria. Generalised surface property measurements were found to be useful in characterising Salmonella attachment but the degree of variability in results suggests that other factors, such as flagella or membrane proteins, could also contribute. Crown Copyright © 2009.
Showing items related by title, author, creator and subject.
Attachment of Salmonella strains to a plant cell wall model is modulated by surface characteristics and not by specific carbohydrate interactionsTan, M.; Moore, S.; Tabor, R.; Fegan, N.; Rahman, S.; Dykes, Gary (2016)Background: Processing of fresh produce exposes cut surfaces of plant cell walls that then become vulnerable to human foodborne pathogen attachment and contamination, particularly by Salmonella enterica. Plant cell walls ...
Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meatSarjit, A.; Dykes, Gary (2015)Little work has been reported on the use of commercial antimicrobials against foodborne pathogens on duck meat. We investigated the effectiveness of trisodium phosphate (TSP) and sodium hypochlorite (SH) as antimicrobial ...
Sarjit, A.; Dykes, Gary (2017)Copyright © International Association for Food Protection. Thermophilic Campylobacter and Salmonella enterica are major causes of gastrointestinal foodborne infection. Survival of these pathogens on food-associated surfaces ...