Cultured C2C12 cell lines as a model for assessment of bacterial attachment to bovine primary muscle cells |
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Authors: | Siti Shahara Zulfakar Jason D White Tom Ross Mark L Tamplin |
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Affiliation: | 1. Tasmanian Institute of Agriculture, Food Safety Centre, University of Tasmania, Private Bag 54, Hobart, TAS 7005, Australia;2. Environmental Health and Industrial Safety Program, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, Kuala Lumpur, Malaysia;3. School of Veterinary Science, University of Melbourne, Cnr Flemington Rd and Park Drv, Parkville, VIC 3010, Australia |
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Abstract: | 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 C2C12 cell (4.60 ± 2.02 CFU/muscle cell at 37 °C), whereas greater numbers of M23Sr attached per primary cell (51.88 ± 39.43 CFU/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. |
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Keywords: | Attachment E coli Salmonella C2C12 Primary bovine muscle cells |
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