Attachment strength to pork skin and resistance to quaternary ammonium salt and heat of Escherichia coli isolates recovered from a pork slaughter line.

Abstract excerpt

The aim of this study was to determine whether the attachment strength to pork skin, quaternary ammonium salt resistance, and thermal inactivation kinetics (at 65 degrees C) of a range of Escherichia coli isolates could be correlated with their temporal stability (persistence) within a pork slaughter line. The genetic lineage of the E. coli isolates was determined using enterobacterial repetitive intergenic...

Topics

Share this publication in a Topic to start or enrich a Post.

• Share to Abattoirs
• Share to Bacterial Adhesion
• Share to Colony Count, Microbial