关键词:  , 吸附, 肉类, Pseudomonasfragi, Brochothrix, thermosphactav

Abstract: Microbial contamination of meat during slaughter is unavoidable. The adhesion of two species of alterating flora. Pseudomonas fragi and Brochothrix thermosphacta were studied. These strains adhered readily and instantaneously to lean and fat beef tissue. The adherent population of the two strains of P fragi was larger than that of B thermosphacta. Attachment was not affected by pH variation (5.8 to 7.2). P fragi attachment was time dependent between 1 to 10 min. unlike that of B thermosphacta. A Better unstanding of the mechanisms of the adhesion of bacteria to the surface of meat would aid the development of improved methods for preventing or eliminating bacterial contamination.

Key words:  , Adhesion； Meat； Pseudomonas fragi； Brochothrix thermosphacta；