Um. Rodriguezszulc et al., RAPID PHYSICOCHEMICAL DETACHMENT, SEPARATION AND CONCENTRATION OF BACTERIA FROM BEEF SURFACES, Journal of Applied Bacteriology, 80(6), 1996, pp. 673-681
A simple, rapid, physicochemical treatment for the removal of viable b
acteria from the surface of raw and cooked beef is described. The deta
chment method was linked to a differential centrifugation step which r
emoved large amounts of particulate food matter and concentrated the d
etached bacteria. The method increased the numbers of bacteria release
d from beef surfaces and increased the numbers detected by at least on
e and a half orders of magnitude, when compared to the traditional 'st
omaching' technique. This 1-h separation and concentration method prod
uced cleaner suspensions of bacteria and improved the sensitivity of d
etection by DEFT and direct plate count.