ATTACHMENT OF BACTERIA TO MEAT SURFACES - A REVIEW

The mechanism of attachment of bacteria to meat surfaces involves two consecutive stages: reversible and irreversible attachment. The depend ence of attachment on various factors is discussed: hydrophobicity and cell surface charge, bacterial structures, type of meat surface, pH, temperature, presence of chemical substances, etc. The consequences of these findings hygiene, kitchen hygiene, etc., are clear; avoid bacte rial contamination.