New method to study bacterial adhesion to meat.

A new method was developed for the study of bacterial adhesion to meat surfaces. Thin slices of meat (40 microns thick) were inserted into a specially designed observation chamber. The meat slices were then exposed to a bacterial suspension (ca. 10(6) CFU.ml-1) to initiate adhesion (20 min of contac...

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Bibliografske podrobnosti

izdano v:	Appl Environ Microbiol
Principais autores:	Piette, J P, Idziak, E S
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 1989
Teme:	Research Article
Online dostop:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC202899/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/2764565/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.55.6.1531-1536.1989
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