Effect of pH, salt and chemical rinses on bacterial attachment to extracellular matrix proteins

Siti Shahara Zulfakar, Jason D. White, Tom Ross, Mark Tamplin

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Microbial contamination of carcass surfaces occurs during slaughter and post-slaughter processing steps, therefore interventions are needed to enhance meat safety and quality. Although many studies have been done at the macro-level, little is known about specific processes that influence bacterial attachment to carcass surfaces, particularly the role of extracellular matrix (ECM) proteins. In the present study, the effect of pH and salt (NaCl, KCl and CaCl2) on attachment of Escherichia coli and Salmonella isolates to dominant ECM proteins: collagen I, fibronectin, collagen IV and laminin were assessed. Also, the effects of three chemical rinses commonly used in abattoirs (2% acetic acid, 2% lactic acid and 10% trisodium phosphate (TSP)) were tested. Within a pH range of 5-9, there was no significant effect on attachment to ECM proteins, whereas the effect of salt type and concentration varied depending on combination of strain and ECM protein. A concentration-dependant effect was observed with NaCl and KCl (0.1-0.85%) on attachment of E. coli M23Sr, but only to collagen I. One-tenth percent CaCl2 produced the highest level of attachment to ECM proteins for E. coli M23Sr and EC614. In contrast, higher concentrations of CaCl2 increased attachment of E. coli EC473 to collagen IV. Rinses containing TSP produced >95% reduction in attachment to all ECM proteins. These observations will assist in the design of targeted interventions to prevent or disrupt contamination of meat surfaces, thus improving meat safety and quality.

Original languageEnglish
Pages (from-to)369-375
Number of pages7
JournalFood Microbiology
Volume34
Issue number2
DOIs
Publication statusPublished - Jun 2013

Fingerprint

Extracellular Matrix Proteins
extracellular matrix
Salts
salts
collagen
Collagen
Meat
Escherichia coli
sodium phosphate
proteins
meat
slaughter
Bacterial Physiological Phenomena
Safety
laminin
Abattoirs
microbial contamination
fibronectins
Laminin
Fibronectins

Keywords

  • Attachment
  • Bacteria
  • Chemical rinse
  • Extracellular matrix protein
  • PH
  • Salt

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

Effect of pH, salt and chemical rinses on bacterial attachment to extracellular matrix proteins. / Zulfakar, Siti Shahara; White, Jason D.; Ross, Tom; Tamplin, Mark.

In: Food Microbiology, Vol. 34, No. 2, 06.2013, p. 369-375.

Research output: Contribution to journalArticle

Zulfakar, Siti Shahara ; White, Jason D. ; Ross, Tom ; Tamplin, Mark. / Effect of pH, salt and chemical rinses on bacterial attachment to extracellular matrix proteins. In: Food Microbiology. 2013 ; Vol. 34, No. 2. pp. 369-375.
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