کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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4565274 | 1330964 | 2007 | 5 صفحه PDF | دانلود رایگان |
Channel catfish skin with or without mucus (0.5 cm in diameter) were immersed into a suspension containing 109 CFU/ml of Escherichia coli O157:H7 E318 cells at 22 °C for 20 min. The inhibitory effect of skin mucus was determined by placing the mucus-side down on tryptic soy agar inoculated with 104–105 CFU of E. coli O157:H7 E318. The inhibition zones of fish mucus had a diameter of approximately 0.7 cm and were only visible for the first 12 h of the incubation. Bacterial cells were observed at 15 μm into the mucus layer under confocal scanning laser microscopy (CSLM). Plate counts and CSLM revealed 0.5- and 1-log less cells, respectively, attached to skin without mucus than to skin with mucus. Results suggest that E. coli O157:H7 E318 could attach to and penetrate through the mucus of channel catfish and may become a source of contamination during catfish processing.
Journal: LWT - Food Science and Technology - Volume 40, Issue 7, September 2007, Pages 1266–1270