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

Article ID	Journal	Published Year	Pages	File Type
4368766	International Journal of Food Microbiology	2011	6 Pages	PDF

Abstract

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

Keywords

Yersinia enterocolitica Attachment Salmonella Typhimurium Decontamination Listeria monocytogenes Pork