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Cultured C2C12 cell lines as a model for assessment of bacterial attachment to bovine primary muscle cells

journal contribution
posted on 2023-05-17, 18:02 authored by Zulfakar, SS, White, JD, Thomas RossThomas Ross, Mark TamplinMark Tamplin
The mechanisms of bacterial attachment to meat tissues need to be understood to enhance meat safety interventions. However, little is known about attachment of foodborne pathogens to meat muscle cells. In this study, attachment of six Escherichia coli and two Salmonella strains to primary bovine muscle cells and a cultured muscle cell line, C2C12, was measured, including the effect of temperature. At 37 °C, all but one strain (EC623) attached to C2C12 cells, whereas only five of eight strains (M23Sr, H10407, EC473, Sal1729a and Sal691) attached to primary cells. At 10 °C, two strains (H10407 and EC473) attached to C2C12 cells, compared to four strains (M23Sr, EC614, H10407 and Sal1729a) of primary cells. Comparing all strains at both temperatures, EC614 displayed the highest CFU per C2C12cell (4.60 ± 2.02 CFU/muscle cell at 37 °C), whereas greater numbers of M23Sr attached per primary cell (51.88 ± 39.43CFU/muscle cell at 37 °C). This study indicates that primary bovine muscle cells may provide a more relevant model system to study bacterial attachment to beef carcasses compared to cell lines such as C2C12.

History

Publication title

Meat Science

Volume

94

Pagination

215-219

ISSN

0309-1740

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

Elsevier BV

Place of publication

Radarweg 29,PO Box 211Amsterdam,1000 AE Netherland

Rights statement

Copyright 2013 Elsevier

Repository Status

  • Restricted

Socio-economic Objectives

Food safety

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