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Benito Y, Pin C, Marin ML, et al. Cell surface hydrophobicity and attachment of pathogenic and spoilage bacteria to meat surfaces. Meat Sci. 1997;45(4):419-25doi: 10.1016/s0309-1740(96)00133-7.
Benito, Y., Pin, C., Marin, M. L., Garcia, M. L., Selgas, M. D., & Casas, C. (1997). Cell surface hydrophobicity and attachment of pathogenic and spoilage bacteria to meat surfaces. Meat science, 45(4), 419-25. https://doi.org/10.1016/s0309-1740(96)00133-7
Benito, Y, et al. "Cell surface hydrophobicity and attachment of pathogenic and spoilage bacteria to meat surfaces." Meat science vol. 45,4 (1997): 419-25. doi: https://doi.org/10.1016/s0309-1740(96)00133-7
Benito Y, Pin C, Marin ML, Garcia ML, Selgas MD, Casas C. Cell surface hydrophobicity and attachment of pathogenic and spoilage bacteria to meat surfaces. Meat Sci. 1997 Apr;45(4):419-25. doi: 10.1016/s0309-1740(96)00133-7. PMID: 22061665.
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Meat Sci. 1997 Apr;45(4):419-25. doi: 10.1016/s0309-1740(96)00133-7.

Cell surface hydrophobicity and attachment of pathogenic and spoilage bacteria to meat surfaces.

Meat science

Y Benito, C Pin, M L Marin, M L Garcia, M D Selgas, C Casas

Affiliations

  1. Departamento de Nutrición y Bromatología III, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain.

PMID: 22061665 DOI: 10.1016/s0309-1740(96)00133-7

Abstract

Cell surface hydrophobicity of several pathogenic and spoilage bacteria was determined by hydrocarbon adherence, adhesion to nitrocellulose filter, salt aggregation and adherence to phenyl-sepharose beads. Hydrophobicity of each bacterium was dependent on the method of measurement. Hydrophobicity was compared with the strength of attachment (Sr) of the bacteria to beef muscle surfaces. Bacterial cell surface hydrophobicity, as determined by the bacterial adherence to xylene correlated well with attachment strength (r = 0.800, P < 0.05). Staphylococcus aureus, Clostridium perfringens and Yersinia enterocolitica showed the highest values of attachment strength.

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