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- W2069868356 abstract "An experimental system was developed to study bacterial adhesion to cooked sausages, using natural sheep casing, 100% collagen casing, or collagen-sorbitol-cellulose casing as model surfaces. Square pieces (c. 1 cm2) of the casings were inserted into specially designed flow chambers. Bacteria were introduced (c. 108 cfu ml−1) and allowed to sediment on the casings for 20 min. The chambers were then rinsed under controlled conditions (shear stress of 0·05 N m−2) and the remaining (adherent) bacteria were stained and enumerated under light microscopy. Typically, Brochothrix thermosphacta cells adhered to casings in large numbers (c. 105 cfu cm−2), regardless of the casing type and mode of rehydration (30 min in water or 5 min in a 10% NaCl solution; room temperature). A Lactobacillus sp. was found to adhere to the casings in lower numbers (c. 104 cfu cm−2) and this was due to a low level of sedimentation rather than to weak adhesive properties. Preliminary results indicate that the method developed will be applicable to pieces of casings peeled from cooked sausages." @default.
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- W2069868356 date "1993-01-01" @default.
- W2069868356 modified "2023-10-18" @default.
- W2069868356 title "Bacterial adhesion to sausage casings: development of a model experimental system" @default.
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- W2069868356 doi "https://doi.org/10.1016/0963-9969(93)90032-e" @default.
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