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USE OF SCANNING ELECTRON MICROSCOPY TO DEMONSTRATE MICROBIAL ATTACHMENT TO BEEF AND BEEF CONTACT SURFACES.

Author(s) : SCHWACH T. S., ZOTTOLA E. A.

Type of article: Article

Summary

MICROORGANISMS PRESENT ON FRESH BEEF FOR STEW WERE ENUMERATED BY AEROBIC PLATE COUNT. SCANNING ELECTRON MICROSCOPY (SEM) TECHNIQUES WERE USED TO EXAMINE THE SURFACE OF THE BEEF FOR STEW TO DEMONSTRATE THE PRESENCE OF MICROORGANISMS BEFORE AND AFTER RINSING. STERILE STAINLESS STEEL CHIPS (6 MM X 6 MM) WERE PLACED ON BOTH THE UNRINSED AND RINSED BEEF SURFACES. CONTACT WAS MAINTAINED AT 277 K (4 DEG C) FOR 4 AND 24 HR. TRANSFER OF MICROORGANISMS FROM THE BEEF SURFACE WAS SEEN IN ALL CASES WITH THE ORGANISMS DEMONSTRATING CLEARLY DEFINED ATTACHMENT FIBRILS. A REFERENCE EXPERIMENT, USING THE SAME BEEF FOR STEW AND A CULTURE OF PSEUDOMONAS FRAGI (ATCC 4793) WAS ALSO CARRIED OUT. SIMILAR ATTACHMENT FIBRILS WERE OBSERVED WITH THE PSEUDOMONAD.

Details

  • Original title: USE OF SCANNING ELECTRON MICROSCOPY TO DEMONSTRATE MICROBIAL ATTACHMENT TO BEEF AND BEEF CONTACT SURFACES.
  • Record ID : 1983-1371
  • Languages: English
  • Publication date: 1982/09
  • Source: Source: J. Food Sci.
    vol. 47; n. 5; 1401-1405; 11 fig.; 1 tabl.; 32 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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