Penetration of surface-inoculated bacteria as a result of electrically generated hydrodynamic shock wave treatment of boneless skinless chicken breasts

The top surface of boneless skinless chicken breasts was inoculated with either green fluorescent protein (GFP)-labeled Escherichia coli (E. coli-GFP) or rifampicin-resistant E. coli (E. coli-Rif) and subjected to electrically generated hydrodynamic shock wave treatment (HVADH). Cryostat sampling in...

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Bibliographic Details
Published in:Poultry science 2003-07, Vol.82 (7), p.1205-1210
Main Authors: Lorca, T A, Claus, J R, Eifert, J D, Marcy, J E, Sumner, S S
Format: Article
Language:English
Subjects:
Animals
Chickens
Electric Stimulation
Escherichia coli - physiology
Food Preservation
Food Technology
Freezing
Gene Expression
Green Fluorescent Proteins
Luminescent Proteins - genetics
Meat - microbiology
Microscopy, Confocal
Muscle, Skeletal - microbiology
Specimen Handling
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Summary:The top surface of boneless skinless chicken breasts was inoculated with either green fluorescent protein (GFP)-labeled Escherichia coli (E. coli-GFP) or rifampicin-resistant E. coli (E. coli-Rif) and subjected to electrically generated hydrodynamic shock wave treatment (HVADH). Cryostat sampling in concert with laser scanning confocal microscopy or plating onto antibiotic selective agar was used to determine if HVADH treatment resulted in the movement of the inoculated bacteria from the outer inoculated surface to the interior of intact boneless skinless chicken breasts. In HVADH-treated boneless skinless chicken breasts, marker bacteria were detected within the first 200 microm below the inoculated surface, 50 to 100 microm beyond the depth of untreated surface inoculated boneless skinless chicken breasts. The exact depth at which the marker bacteria were found was dependent on the cryostat sampling distance used. These results suggest that HVADH treatments affect the movement of surface bacteria.
ISSN:0032-5791
1525-3171
DOI:10.1093/ps/82.7.1205