The influence of attachment to beef surfaces on the survival of cells of Salmonella enterica serovar Typhimurium DT104, at different aw values and at low storage temperatures

K.J. Kinsella, T Rowe, Ian Blair, DA McDowell, J.J. Sheridan

    Research output: Contribution to journalArticlepeer-review

    16 Citations (Scopus)


    This study investigated the influence of attachment to beef surfaces on the survival, injury and death of stationary phase cells ofSalmonella enterica serovar Typhimurium DT104, compared to cells free in solution. The effects on cells are considered at different aw values and low temperatures in relation to osmotic and cold temperature shock effects. Attachment of cells to meat surfaces prevented cell injury and death from hyperosmosis and low temperatures, compared to meat solutions. Storage of cells for 72 h resulted in higher levels of cell death on cells attached to meat surfaces. The improved survival of cells in solutions was considered to be related to adaptation to osmotic stress as a result of exposure to a previous hyperosmotic shock and the ability of the cells to produce cold shock proteins. Pathogen cell growth at low temperatures is discussed in relation to the presence of low levels of NaCl. Finally the data is discussed in relation to pathogen survival on beef carcass surfaces during refrigeration.
    Original languageEnglish
    Pages (from-to)786-793
    JournalFood Microbiology
    Issue number7-8
    Publication statusPublished (in print/issue) - 2007

    Bibliographical note

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