Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Bacterial sampling techniques on beef, pork, and lamb adipose tissue.

B W Berry, A L Joseph, A A Chen

    Applied and Environmental Microbiology
    |May 1, 1978
    PubMed
    Summary

    Bacterial recovery from meat fat was better using tissue removal and shaking than swabbing, especially for low bacterial counts. Method choice depends on contamination levels for accurate food safety testing.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Reproducible Brain Charts: An open data resource for mapping brain development and its associations with mental health.

    bioRxiv : the preprint server for biology·2025
    Same author

    Direct Measurement of Resonances in ^{7}Be(α,γ)^{11}C Relevant to νp-Process Nucleosynthesis.

    Physical review letters·2022
    Same author

    Constraining the ^{30}P(p, γ)^{31}S Reaction Rate in ONe Novae via the Weak, Low-Energy, β-Delayed Proton Decay of ^{31}Cl.

    Physical review letters·2022
    Same author

    Radiative Capture on Nuclear Isomers: Direct Measurement of the ^{26m}Al(p,γ)^{27}Si Reaction.

    Physical review letters·2022
    Same author

    Detection of Meat Spoilage Bacteria by Using the Polymerase Chain Reaction.

    Journal of food protection·2019
    Same author

    Microbial Counts of Selected Hot-Boned Primals and Ground Beef.

    Journal of food protection·2019

    Area of Science:

    • Food Microbiology
    • Bacteriology
    • Meat Science

    Background:

    • Accurate bacterial enumeration is crucial for food safety assessments.
    • Evaluating different methods for bacterial recovery from adipose tissue is essential for reliable testing.
    • Meat products like beef, pork, and lamb adipose tissue can harbor various bacteria.

    Purpose of the Study:

    • To compare the efficacy of two bacterial recovery methods from adipose tissue.
    • To determine if bacterial recovery is influenced by meat type, storage, or agitation time.

    Main Methods:

    • Two methods were compared: surface swabbing and tissue removal with fluid agitation (shaking).
    • Adipose tissue samples from beef, pork, and lamb were used.
    • Variables tested included specie origin, surface texture, storage duration, and agitation time.

    Main Results:

    • Tissue removal and shaking yielded higher bacterial counts than surface swabbing, particularly at low contamination levels.
    • Bacterial recovery was not significantly affected by the specie origin of the adipose tissue.
    • Factors such as storage time (6 vs. 12 days) and agitation duration (5 vs. 10 min) did not impact recovery rates.

    Conclusions:

    • Tissue removal with fluid agitation is a more effective method for bacterial recovery from adipose tissue when bacterial levels are low.
    • The choice of bacterial recovery method may need to consider the expected level of contamination for optimal results.
    • Standardization of bacterial recovery methods is important for consistent food safety evaluations.

    Related Experiment Videos