Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materials

Journal of Food Science
Catherine Simpson BeauchampJohn N Sofos

Abstract

Studies examined the effects of meat-contact material types, inoculation substrate, presence of air at the liquid-solid surface interface during incubation, and incubation substrate on the attachment/transfer and subsequent biofilm formation by Escherichia coli O157:H7 on beef carcass fabrication surface materials. Materials studied as 2 × 5 cm coupons included stainless steel, acetal, polypropylene, and high-density polyethylene. A 6-strain rifampicin-resistant E. coli O157:H7 composite was used to inoculate (6 log CFU/mL, g, or cm²) tryptic soy broth (TSB), beef fat/lean tissue homogenate (FLH), conveyor belt-runoff fluids, ground beef, or beef fat. Coupons of each material were submerged (4 °C, 30 min) in the inoculated fluids or ground beef, or placed between 2 pieces of inoculated beef fat with pressure (20 kg) applied. Attachment/transfer of the pathogen was surface material and substrate dependent, although beef fat appeared to negate differences among surface materials. Beef fat was the most effective (P < 0.05) inoculation substrate, followed by ground beef, FLH, and TSB. Incubation (15 °C, 16 d) of beef fat-inoculated coupons in a beef fat homogenate (pH 4.21) allowed the pathogen to survive and grow on coupon surface...Continue Reading

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Citations

Sep 13, 2016·PloS One·Gerardo A LeottaMarcelo Signorini
Oct 16, 2019·Antimicrobial Agents and Chemotherapy·Tasnuva RashidKevin W Garey
Jun 3, 2015·Journal of Food Science·Alexandria W MertzRubén Morawicki
May 1, 2020·Journal of Applied Microbiology·L K DygicoC M Burgess

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