Factors Affecting the Persistence of Salmonella During the Processing of Poultry.

@article{Lillard1989FactorsAT,
  title={Factors Affecting the Persistence of Salmonella During the Processing of Poultry.},
  author={H. S. Lillard},
  journal={Journal of food protection},
  year={1989},
  volume={52 11},
  pages={
          829-832
        }
}
  • H. S. Lillard
  • Published in Journal of food protection 1989
  • Biology, Medicine
  • Bacteria, including Salmonella , have been shown to attach firmly to poultry skin and meat. Neither fimbriae, flagella, nor electrostatic attraction seem to play a significant role in the mechanism of attachment. Bacterial cells (95%) were shown to be initially entrapped in a water film on the skin, then to migrate to the skin with prolonged immersion in a bacterial cell suspension. Using electron microscopy it was shown that bacteria appear to be entrapped in ridges and crevices which become… CONTINUE READING

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