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Attachment of Salmonella choleraesuis choleraesuis to beef muscle and adipose tissues.

Author(s) : BOUTTIER S., LINXE C., NTSAMA C., MORGANT G., BELLON-FONTAINE M. N., FOURNIAT J.

Type of article: Article

Summary

S. choleraesuis was found to adhere in higher numbers to muscle than to fat. This bacterium was shown to possess a hydrophilic surface. Electrostatic interactions do not affect the attachment of S. choleraesuis to both lean and fat tissue, and there was no evidence for a role of hydrophobic interactions. However, the attachment of S. choleraesuis was reduced by 90% after mechanical removal of the flagella or after treatment of the bacteria with specific antiflagella serum. Treatment of the tissue with a concentrated suspension of flagella or treatment of the bacteria with antisomatic serum did not reduce the attachment of S. choleraesuis to tissues, indicating an absence of specific attachment sites for flagella or antigen O on the beef tissue surface.

Details

  • Original title: Attachment of Salmonella choleraesuis choleraesuis to beef muscle and adipose tissues.
  • Record ID : 1997-3417
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 1
  • Publication date: 1997/01
  • Document available for consultation in the library of the IIR headquarters only.

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