| dc.contributor.author |
Dourou, D |
en |
| dc.contributor.author |
Beauchamp, CS |
en |
| dc.contributor.author |
Yoon, Y |
en |
| dc.contributor.author |
Geornaras, I |
en |
| dc.contributor.author |
Belk, KE |
en |
| dc.contributor.author |
Smith, GC |
en |
| dc.contributor.author |
Nychas, GJE |
en |
| dc.contributor.author |
Sofos, JN |
en |
| dc.date.accessioned |
2014-06-06T06:51:12Z |
|
| dc.date.available |
2014-06-06T06:51:12Z |
|
| dc.date.issued |
2011 |
en |
| dc.identifier.issn |
01681605 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.ijfoodmicro.2011.07.004 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5385 |
|
| dc.subject |
Attachment |
en |
| dc.subject |
Beef fabrication surfaces |
en |
| dc.subject |
Biofilms |
en |
| dc.subject |
Escherichia coli O157:H7 |
en |
| dc.subject |
Soiling substrates |
en |
| dc.subject.other |
polyethylene |
en |
| dc.subject.other |
rifampicin |
en |
| dc.subject.other |
stainless steel |
en |
| dc.subject.other |
antibiotic resistance |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bacterial count |
en |
| dc.subject.other |
bacterial growth |
en |
| dc.subject.other |
bacterial strain |
en |
| dc.subject.other |
bacterial survival |
en |
| dc.subject.other |
bacterium adherence |
en |
| dc.subject.other |
beef |
en |
| dc.subject.other |
biofilm |
en |
| dc.subject.other |
colony forming unit |
en |
| dc.subject.other |
culture medium |
en |
| dc.subject.other |
Escherichia coli O157 |
en |
| dc.subject.other |
food processing |
en |
| dc.subject.other |
homogenate |
en |
| dc.subject.other |
incubation time |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
storage temperature |
en |
| dc.subject.other |
temperature dependence |
en |
| dc.subject.other |
Animals |
en |
| dc.subject.other |
Biofilms |
en |
| dc.subject.other |
Cattle |
en |
| dc.subject.other |
Colony Count, Microbial |
en |
| dc.subject.other |
Escherichia coli |
en |
| dc.subject.other |
Escherichia coli O157 |
en |
| dc.subject.other |
Food Handling |
en |
| dc.subject.other |
Meat |
en |
| dc.subject.other |
Polyethylene |
en |
| dc.subject.other |
Stainless Steel |
en |
| dc.subject.other |
Temperature |
en |
| dc.subject.other |
Water |
en |
| dc.subject.other |
Escherichia coli |
en |
| dc.title |
Attachment and biofilm formation by Escherichia coli O157:H7 at different temperatures, on various food-contact surfaces encountered in beef processing |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.ijfoodmicro.2011.07.004 |
en |
| heal.publicationDate |
2011 |
en |
| heal.abstract |
Escherichia coli O157:H7 attached to beef-contact surfaces found in beef fabrication facilities may serve as a source of cross-contamination. This study evaluated E. coli O157:H7 attachment, survival and growth on food-contact surfaces under simulated beef processing conditions. Stainless steel and high-density polyethylene surfaces (2×5cm) were individually suspended into each of three substrates inoculated (6log CFU/ml or g) with E. coli O157:H7 (rifampicin-resistant, six-strain composite) and then incubated (168h) statically at 4 or 15°C. The three tested soiling substrates included sterile tryptic soy broth (TSB), unsterilized beef fat-lean tissue (1:1 [wt/wt]) homogenate (10% [wt/wt] with sterile distilled water) and unsterilized ground beef. Initial adherence/attachment of E. coli O157:H7 (0.9 to 2.9log CFU/cm 2) on stainless steel and high-density polyethylene was not affected by the type of food-contact surface but was greater (p<0.05) through ground beef. Adherent and suspended E. coli O157:H7 counts increased during storage at 15°C (168h) by 2.2 to 5.4log CFU/cm 2 and 1.0 to 2.8log CFU/ml or g, respectively. At 4°C (168h), although pathogen levels decreased slightly in the substrates, numbers of adherent cells remained constant on coupons in ground beef (2.4 to 2.5log CFU/cm 2) and increased on coupons in TSB and fat-lean tissue homogenate by 0.9 to 1.0and 1.7 to 2.0log CFU/cm 2, respectively, suggesting further cell attachment. The results of this study indicate that E. coli O157:H7 attachment to beef-contact surfaces was influenced by the type of soiling substrate and temperature. Notably, attachment occurred not only at a temperature representative of beef fabrication areas during non-production hours (15°C), but also during cold storage (4°C) temperatures, thus, rendering the design of more effective sanitation programs necessary. © 2011 Elsevier B.V. |
en |
| heal.journalName |
International Journal of Food Microbiology |
en |
| dc.identifier.issue |
3 |
en |
| dc.identifier.volume |
149 |
en |
| dc.identifier.doi |
10.1016/j.ijfoodmicro.2011.07.004 |
en |
| dc.identifier.spage |
262 |
en |
| dc.identifier.epage |
268 |
en |