Interaction of Escherichia coli O157:H7 E318 cells with the mucus of harvested channel catfish (Ictalurus punctatus) |
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Authors: | Rico R Suhalim Jinru Chen |
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Affiliation: | a Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA b Department of Food Science and Technology, University of Georgia, Griffin, GA 30223 USA |
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Abstract: | Channel catfish skin with or without mucus (0.5 cm in diameter) were immersed into a suspension containing 109 CFU/ml of Escherichia coli O157:H7 E318 cells at 22 °C for 20 min. The inhibitory effect of skin mucus was determined by placing the mucus-side down on tryptic soy agar inoculated with 104-105 CFU of E. coli O157:H7 E318. The inhibition zones of fish mucus had a diameter of approximately 0.7 cm and were only visible for the first 12 h of the incubation. Bacterial cells were observed at 15 μm into the mucus layer under confocal scanning laser microscopy (CSLM). Plate counts and CSLM revealed 0.5- and 1-log less cells, respectively, attached to skin without mucus than to skin with mucus. Results suggest that E. coli O157:H7 E318 could attach to and penetrate through the mucus of channel catfish and may become a source of contamination during catfish processing. |
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Keywords: | Channel catfish Escherichia coli O157:H7 e318 Confocal scanning laser microscopy Green fluorescent protein Catfish skin |
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