Effect of Water Uptake by Poultry Tissues on Contamination by Bacteria During Immersion in Bacterial Suspensions
- 1 May 1984
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 47 (5), 398-402
- https://doi.org/10.4315/0362-028x-47.5.398
Abstract
Effects of water-induced changes in poultry tissue microtopography on numbers of bacteria retained by pieces of tissue immersed in saline suspensions of test organisms were examined. Skin and muscle fascia, not previously exposed to water, retained more bacteria following extended dips in these suspensions compared to a control 15-s dip. Nonmotile bacteria were retained equally as well as motile test strains. Scanning electron microscopy revealed significant changes in tissue microtopography occurred during the course of the immersion experiments. Also shown by this technique was bacteria neither attached nor accumulated at any specific site on the surface of the tissue sample examined under the experimental conditions used. These results suggested contamination of poultry tissues by bacteria during immersion in aqueous fluids, was related to changes in tissue microtopography.This publication has 8 references indexed in Scilit:
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