Attachment of Shiga toxigenic Escherichia coli to beef muscle and adipose tissue

Rivas, L, Dykes, GA and Fegan, N (2006) Attachment of Shiga toxigenic Escherichia coli to beef muscle and adipose tissue. Journal of Food Protection, 69 5: 999-1006.

Author Rivas, L
Dykes, GA
Fegan, N
Title Attachment of Shiga toxigenic Escherichia coli to beef muscle and adipose tissue
Journal name Journal of Food Protection   Check publisher's open access policy
ISSN 0362-028X
Publication date 2006
Sub-type Article (original research)
Volume 69
Issue 5
Start page 999
End page 1006
Total pages 8
Place of publication Des Moines
Publisher Int Assoc Food Protection
Collection year 2006
Language eng
Subject C1
270301 Bacteriology
730216 Food safety
Abstract Shiga toxigenic Escherichia coli (STEC) serotypes are important foodborne pathogens that cause gastrointestinal disease worldwide. An understanding of how STEC strains attach to surfaces may provide insight into the potential persistence of and contamination with STEC in food environments. The initial attachment of a selection of STEC serotypes to beef muscle and adipose tissue was evaluated for isolates grown in planktonic and sessile culture. Initial experiments were performed to determine whether attachment differed among STEC strains and between the two modes of growth. Viable counts were obtained for loosely and strongly attached cells, and the strength of attachment (S-r) was calculated. All bacterial isolates grown in sessile culture attached in higher numbers to muscle and adipose tissue than did bacteria in planktonic cultures. For all attachment assays performed, mean concentrations for loosely attached cells were consistently higher than concentrations for strongly attached cells. The mean concentrations for strongly attached bacteria for planktonic and sessile cultures were significantly higher (P < 0.05) on adipose than on muscle tissue. However, some strains of STEC, particularly those from sessile culture, did not differ in their attachment to muscle or adipose tissue. S-r values were not significantly different (P > 0.05) among STEC isolates for all assays. No correlation was found between bacterial hydrophobicity and surface charge values (previously determined) and production of surface structures, viable counts, and S-r values. STEC grown in planktonic and sessile culture seems to behave differently with respect to attachment to muscle and adipose tissue. Cells in sessile culture may have a greater potential to strongly attach to meat surfaces.
Keyword Biotechnology & Applied Microbiology
Food Science & Technology
Cell-surface Hydrophobicity
Meat Surfaces
I Pili
Q-Index Code C1

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2007 Higher Education Research Data Collection
School of Agriculture and Food Sciences
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Created: Wed, 15 Aug 2007, 08:26:58 EST