Change in attachment of Salmonella Typhimurium, Yersinia enterocolitica, and Listeria monocytogenes to pork skin and muscle after hot water and lactic acid decontamination

► The bacterial attachment to pork changes after decontamination. ► Increased attachment to hot water and lactic acid decontaminated pork skin. ► Bacteria locate more profoundly at muscle tissue compared to skin. ► The altered adhesion may influence cross-contamination in the process line.