1
|
Effects of high-pressure carbon dioxide on microbial quality and germination of cereal grains and beans. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105272] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
2
|
Schultze DM, Couto R, Temelli F, McMullen LM, Gänzle M. Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky. Int J Food Microbiol 2020; 321:108550. [DOI: 10.1016/j.ijfoodmicro.2020.108550] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 01/09/2020] [Accepted: 02/05/2020] [Indexed: 11/28/2022]
|
3
|
Affiliation(s)
- D. H. Shrimpton
- Low Temperature Research Station, Downing Street Cambridge, England
| |
Collapse
|
4
|
Harrand AS, Kovac J, Carroll LM, Guariglia-Oropeza V, Kent DJ, Wiedmann M. Assembly and Characterization of a Pathogen Strain Collection for Produce Safety Applications: Pre-growth Conditions Have a Larger Effect on Peroxyacetic Acid Tolerance Than Strain Diversity. Front Microbiol 2019; 10:1223. [PMID: 31231329 PMCID: PMC6558390 DOI: 10.3389/fmicb.2019.01223] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Accepted: 05/16/2019] [Indexed: 12/21/2022] Open
Abstract
Effective control of foodborne pathogens on produce requires science-based validation of interventions and control strategies, which typically involves challenge studies with a set of bacterial strains representing the target pathogens or appropriate surrogates. In order to facilitate these types of studies, a produce-relevant strain collection was assembled to represent strains from produce outbreaks or pre-harvest environments, including Listeria monocytogenes (n = 11), Salmonella enterica (n = 23), shiga-toxin producing Escherichia coli (STEC) (n = 13), and possible surrogate organisms (n = 8); all strains were characterized by whole genome sequencing (WGS). Strain diversity was assured by including the 10 most common S. enterica serotypes, L. monocytogenes lineages I-IV, and E. coli O157 as well as selected "non-O157" STEC serotypes. As it has previously been shown that strains and genetic lineages of a pathogen may differ in their ability to survive different stress conditions, a subset of representative strains for each "pathogen group" (e.g., Salmonella, STEC) was selected and assessed for survival of exposure to peroxyacetic acid (PAA) using strains pre-grown under different conditions including (i) low pH, (ii) high salt, (iii) reduced water activity, (iv) different growth phases, (v) minimal medium, and (vi) different temperatures (21°C, 37°C). The results showed that across the three pathogen groups pre-growth conditions had a larger effect on bacterial reduction after PAA exposure as compared to strain diversity. Interestingly, bacteria exposed to salt stress (4.5% NaCl) consistently showed the least reduction after exposure to PAA; however, for STEC, strains pre-grown at 21°C were as tolerant to PAA exposure as strains pre-grown under salt stress. Overall, our data suggests that challenge studies conducted with multi-strain cocktails (pre-grown under a single specific condition) may not necessarily reflect the relevant phenotypic range needed to appropriately assess different intervention strategies.
Collapse
Affiliation(s)
| | - Jasna Kovac
- Department of Food Science, Pennsylvania State University, University Park, PA, United States
| | - Laura M. Carroll
- Department of Food Science, Cornell University, Ithaca, NY, United States
| | | | - David J. Kent
- Department of Statistical Science, Cornell University, Ithaca, NY, United States
| | - Martin Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY, United States
| |
Collapse
|
5
|
Naderi N, House JD, Pouliot Y, Doyen A. Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products. Compr Rev Food Sci Food Saf 2017; 16:707-720. [DOI: 10.1111/1541-4337.12273] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 05/10/2017] [Accepted: 05/17/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Nassim Naderi
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg MB Canada R3T 2N2
| | - James D. House
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
- Dept. of Human Nutritional Sciences; Univ. of Manitoba; Winnipeg MB Canada R3T 2N2
| | - Yves Pouliot
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
| | - Alain Doyen
- Inst. of Nutrition and Functional Foods (INAF), Dept. of Food Science; Univ. Laval; Québec QC Canada G1V 0A6
| |
Collapse
|
6
|
Genome Sequence of the Thermotolerant Foodborne Pathogen Salmonella enterica Serovar Senftenberg ATCC 43845 and Phylogenetic Analysis of Loci Encoding Increased Protein Quality Control Mechanisms. mSystems 2017; 2:mSystems00190-16. [PMID: 28293682 PMCID: PMC5347186 DOI: 10.1128/msystems.00190-16] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Accepted: 01/28/2017] [Indexed: 12/11/2022] Open
Abstract
Thermal interventions are commonly used in the food industry as a means of mitigating pathogen contamination in food products. Concern over heat-resistant food contaminants has recently increased, with the identification of a conserved locus shown to confer heat resistance in disparate lineages of Gram-negative bacteria. Complete sequence analysis of a historical isolate of Salmonella enterica serovar Senftenberg, used in numerous studies because of its novel heat resistance, revealed that this important strain possesses two distinct copies of this conserved thermotolerance locus, residing on a multireplicon IncHI2/IncHI2A plasmid. Phylogenetic analysis of these loci in comparison with homologs identified in various bacterial genera provides an opportunity to examine the evolution and distribution of loci conferring resistance to environmental stressors, such as heat and desiccation. Salmonella enterica subsp. enterica bacteria are important foodborne pathogens with major economic impact. Some isolates exhibit increased heat tolerance, a concern for food safety. Analysis of a finished-quality genome sequence of an isolate commonly used in heat resistance studies, S. enterica subsp. enterica serovar Senftenberg 775W (ATCC 43845), demonstrated an interesting observation that this strain contains not just one, but two horizontally acquired thermotolerance locus homologs. These two loci reside on a large 341.3-kbp plasmid that is similar to the well-studied IncHI2 R478 plasmid but lacks any antibiotic resistance genes found on R478 or other IncHI2 plasmids. As this historical Salmonella isolate has been in use since 1941, comparative analysis of the plasmid and of the thermotolerance loci contained on the plasmid will provide insight into the evolution of heat resistance loci as well as acquisition of resistance determinants in IncHI2 plasmids. IMPORTANCE Thermal interventions are commonly used in the food industry as a means of mitigating pathogen contamination in food products. Concern over heat-resistant food contaminants has recently increased, with the identification of a conserved locus shown to confer heat resistance in disparate lineages of Gram-negative bacteria. Complete sequence analysis of a historical isolate of Salmonella enterica serovar Senftenberg, used in numerous studies because of its novel heat resistance, revealed that this important strain possesses two distinct copies of this conserved thermotolerance locus, residing on a multireplicon IncHI2/IncHI2A plasmid. Phylogenetic analysis of these loci in comparison with homologs identified in various bacterial genera provides an opportunity to examine the evolution and distribution of loci conferring resistance to environmental stressors, such as heat and desiccation.
Collapse
|
7
|
Mercer RG, Walker BD, Yang X, McMullen LM, Gänzle MG. The locus of heat resistance (LHR) mediates heat resistance in Salmonella enterica, Escherichia coli and Enterobacter cloacae. Food Microbiol 2016; 64:96-103. [PMID: 28213040 DOI: 10.1016/j.fm.2016.12.018] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2016] [Revised: 10/21/2016] [Accepted: 12/26/2016] [Indexed: 10/20/2022]
Abstract
Enterobacteriaceae comprise food spoilage organisms as well as food-borne pathogens including Escherichia coli. Heat resistance in E. coli was attributed to a genomic island called the locus of heat resistance (LHR). This genomic island is also present in several other genera of Enterobacteriaceae, but its function in the enteric pathogens Salmonella enterica and Enterobacter cloacae is unknown. This study aimed to determine the frequency of the LHR in food isolates of E. coli, and its influence on heat resistance in S. enterica and Enterobacter spp. Cell counts of LHR-positive strains of E. coli, S. enterica and E. cloacae were reduced by less than 1, 1, and 4 log (cfu/mL), respectively, after exposure to 60 °C for 5 min, while cell counts of LHR-negative strains of the same species were reduced by more than 7 log (cfu/mL). Introducing an exogenous copy of the LHR into heat-sensitive enteropathogenic E. coli and S. enterica increased heat resistance to a level that was comparable to LHR-positive wild type strains. Cell counts of LHR-positive S. enterica were reduced by less than 1 log(cfu/mL) after heating to 60 °C for 5 min. Survival of LHR-positive strains was improved by increasing the NaCl concentration from 0 to 4%. Cell counts of LHR-positive strains of E. coli and S. enterica were reduced by less than 2 log (cfu/g) in ground beef patties cooked to an internal core temperature of 71 °C. This study indicates that LHR-positive Enterobacteriaceae pose a risk to food safety.
Collapse
Affiliation(s)
- Ryan G Mercer
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada
| | - Brian D Walker
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada
| | - Xianqin Yang
- Agriculture and Agri-Food Canada, Lacombe Research Centre, 6000 C&E Trail, Lacombe, Alberta, Canada
| | - Lynn M McMullen
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada
| | - Michael G Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta, Canada.
| |
Collapse
|
8
|
Gurtler JB, Hinton A, Bailey RB, Cray WC, Meinersmann RJ, Ball TA, Jin TZ. Salmonella isolated from ready-to-eat pasteurized liquid egg products: Thermal resistance, biochemical profile, and fatty acid analysis. Int J Food Microbiol 2015; 206:109-17. [DOI: 10.1016/j.ijfoodmicro.2015.04.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2014] [Revised: 03/31/2015] [Accepted: 04/04/2015] [Indexed: 10/23/2022]
|
9
|
Lianou A, Koutsoumanis KP. Strain variability of the behavior of foodborne bacterial pathogens: A review. Int J Food Microbiol 2013; 167:310-21. [DOI: 10.1016/j.ijfoodmicro.2013.09.016] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2013] [Revised: 09/23/2013] [Accepted: 09/24/2013] [Indexed: 10/26/2022]
|
10
|
Gurtler JB, Marks HM, Bailey RB, Juneja V, Jones DR. Kinetics Model Comparison for the Inactivation ofSalmonellaSerotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg. Foodborne Pathog Dis 2013; 10:492-9. [DOI: 10.1089/fpd.2012.1366] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Joshua B. Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Wyndmoor, Pennsylvania
| | - Harry M. Marks
- U.S. Department of Agriculture, Food Safety and Inspection Service, Washington, DC
| | - Rebecca B. Bailey
- U.S. Department of Agriculture, Agricultural Research Service, Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Wyndmoor, Pennsylvania
| | - Vijay Juneja
- Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, Wyndmoor, Pennsylvania
| | - Deana R. Jones
- U.S. Department of Agriculture, Agricultural Research Service, Egg Safety and Quality Research Unit, Richard B. Russell Agricultural Research Center, Athens, Georgia
| |
Collapse
|
11
|
Lianou A, Koutsoumanis KP. Evaluation of the strain variability of Salmonella enterica acid and heat resistance. Food Microbiol 2013; 34:259-67. [DOI: 10.1016/j.fm.2012.10.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2012] [Revised: 10/08/2012] [Accepted: 10/09/2012] [Indexed: 11/29/2022]
|
12
|
Gurtler JB, Marks HM, Jones DR, Bailey RR, Bauer NE. Modeling the thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienburg in 10 percent salted liquid egg yolk. J Food Prot 2011; 74:882-92. [PMID: 21669063 DOI: 10.4315/0362-028x.jfp-10-384] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
There is no suitable model for predicting thermal inactivation kinetics of Salmonella spp. for many types of liquid egg products, including salted liquid egg yolk, for use in updating U.S. Department of Agriculture (USDA) pasteurization guidelines. This is because, in part, of the variations in Salmonella strains and the changes in the processing of liquid egg products over the past 40 years. The objectives of the present study were to determine the thermal inactivation kinetics and to create a general thermal inactivation kinetics model that can be used for estimating log reductions of salmonellae in 10% salted liquid egg yolk for temperatures between 62.2 and 69°C. This model can be used by processors to help ensure adequate pasteurization. This was accomplished by studying the inactivation kinetics of a three-strain composite of heat-resistant Salmonella serovars Enteritidis and Oranienburg, inoculated into commercially processed 10% salted liquid egg yolk. The survival curves were convex, with asymptotic D-values. From these curves, a general model was developed to predict log reductions for given times at specified temperatures. For example, at a temperature of 67.3°C (153.1°F) for 3.5 min, our model predicts a 5-log reduction would be obtained, whereas with the current USDA minimum required pasteurization regimen (63.33°C [146°F] for 3.5 min), our model predicts that a reduction of only 2.7 log would be obtained. The results of this study provide information that can be used by processors to aid in producing safe, pasteurized egg yolk products, and for satisfying USDA pasteurization performance standards and developing industry guidance.
Collapse
Affiliation(s)
- Joshua B Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551, USA.
| | | | | | | | | |
Collapse
|
13
|
Jin T, Gurtler JB. Inactivation of Salmonella in liquid egg albumen by antimicrobial bottle coatings infused with allyl isothiocyanate, nisin and zinc oxide nanoparticles. J Appl Microbiol 2011; 110:704-12. [PMID: 21205106 DOI: 10.1111/j.1365-2672.2011.04938.x] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To develop an antimicrobial bottle coating effective at inhibiting the growth of Salmonella in liquid egg albumen (egg white) and reduce the risk of human Salmonellosis. METHODS AND RESULTS Four-ounce glass jars were coated with a mixture of polylactic acid (PLA) polymer and antimicrobial compounds containing 100-500 μl allyl isothiocyanate (AIT), 250 mg nisin, 250 mg zinc oxide nanoparticles per jar or their combinations. The coated jars contained 100 ml of liquid egg white (LEW) inoculated with a three-strain Salmonella enterica ssp. enterica cocktail at populations of 10(3) or 10(7) CFU ml(-1) and stored at 10°C for 28 days. The PLA coating with 500 μl AIT completely inactivated 3 and 7 log CFU ml(-1) of Salmonella after 7 and 21 days of storage, respectively. The PLA coating with 200 μl AIT in combination with 250 mg nisin reduced Salmonella populations to an undetectable level (<10 CFU ml(-1) ) after 21 days of storage. CONCLUSIONS PLA coatings containing AIT alone or in combination with nisin effectively inactivated salmonellae in LEW. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrated the commercial potential of applying the antimicrobial bottle coating method to liquid eggs and possibly other fluid food products.
Collapse
Affiliation(s)
- T Jin
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038, USA.
| | | |
Collapse
|
14
|
Abstract
After rising in the early 1980s, the number of recorded human cases of Salmonella enterica subsp. enterica in the UK has fallen in the last 5 years, with a particular decline in cases of infection with serovar Enteritidis. This decline has been concomitant with the introduction of vaccination of egg-laying hens against serovar Enteritidis. It is likely that other factors such as improved biosecurity in egg-laying flocks, a build-up of immunity in other animals and the rise in the number of livestock infections with host-adapted serovars of Salmonella have also played a part in this decline. Although human Salmonella cases are currently at their lowest level since 1987, it is important to remember that the reasons for the dominance of Enteritidis in human infection are poorly understood and it is possible that other serovars could share similar properties and the eradication of Enteritidis may leave a niche for them to fill.
Collapse
Affiliation(s)
- T A Cogan
- PHLS Food Microbiology Collaborating Laboratory, University of Bristol, Bristol BS40 5DU, UK
| | | |
Collapse
|
15
|
Mattick KL, Jørgensen F, Wang P, Pound J, Vandeven MH, Ward LR, Legan JD, Lappin-Scott HM, Humphrey TJ. Effect of challenge temperature and solute type on heat tolerance of Salmonella serovars at low water activity. Appl Environ Microbiol 2001; 67:4128-36. [PMID: 11526015 PMCID: PMC93139 DOI: 10.1128/aem.67.9.4128-4136.2001] [Citation(s) in RCA: 124] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2000] [Accepted: 06/11/2001] [Indexed: 11/20/2022] Open
Abstract
Salmonella spp. are reported to have an increased heat tolerance at low water activity (a(w); measured by relative vapor pressure [rvp]), achieved either by drying or by incorporating solutes. Much of the published data, however, cover only a narrow treatment range and have been analyzed by assuming first-order death kinetics. In this study, the death of Salmonella enterica serovar Typhimurium DT104 when exposed to 54 combinations of temperature (55 to 80 degrees C) and a(w) (rvp 0.65 to 0.90, reduced using glucose-fructose) was investigated. The Weibull model (LogS = -bt(n)) was used to describe microbial inactivation, and surface response models were developed to predict death rates for serovar Typhimurium at all points within the design surface. The models were evaluated with data generated by using six different Salmonella strains in place of serovar Typhimurium DT104 strain 30, two different solutes in place of glucose-fructose to reduce a(w), or six low-a(w) foods artificially contaminated with Salmonella in place of the sugar broths. The data demonstrate that, at temperatures of > or =70 degrees C, Salmonella cells at low a(w) were more heat tolerant than those at a higher a(w) but below 65 degrees C the reverse was true. The same patterns were generated when sucrose (rvp 0.80 compared with 0.90) or NaCl (0.75 compared with 0.90) was used to reduce a(w), but the extent of the protection afforded varied with solute type. The predictions of thermal death rates in the low-a(w) foods were usually fail-safe, but the few exceptions highlight the importance of validating models with specific foods that may have additional factors affecting survival.
Collapse
Affiliation(s)
- K L Mattick
- PHLS Food Microbiology Research Unit, Heavitree, Exeter EX2 5AD, United Kingdom.
| | | | | | | | | | | | | | | | | |
Collapse
|
16
|
|
17
|
Mañas P, Pagán R, Raso J, Sala FJ, Condón S. Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by ultrasonic waves under pressure. J Food Prot 2000; 63:451-6. [PMID: 10772209 DOI: 10.4315/0362-028x-63.4.451] [Citation(s) in RCA: 67] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The resistance of Salmonella Enteritidis (ATCC 13076), Salmonella Typhimurium (ATCC 13311), and Salmonella Senftenberg 775W (ATCC 43845) to ultrasonic waves under pressure treatments, at sublethal (manosonication) and lethal temperatures (manothermosonication) in citrate-phosphate buffer and in liquid whole egg was investigated. The influence of treatment parameters on the inactivation rate of manosonication was also studied. Decimal reduction times (Dt) of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg 775W corresponding to a heat treatment at 60 degrees C in pH 7 buffer and in liquid whole egg were 0.068, 0.12, and 1.0 min for buffer, and 0.12, 0.20, and 5.5 min for liquid whole egg. Those corresponding to a manosonication treatment (117 microns, 200 kPa, 40 degrees C) in both media were 0.73, 0.78, and 0.84 min, and 0.76, 0.84, and 1.4 min, respectively. When the amplitude of ultrasonic waves was increased linearly, the inactivation rate of manosonication increased exponentially. The inactivation rate also increased when pressure was raised. However, the magnitude of this increase was progressively smaller at higher pressures. The magnitude of the influence of the amplitude of ultrasonic waves and static pressure on the inactivation rate of manosonication was the same in the three serotypes investigated. Whereas a heat treatment at 60 degrees C only attained a 1/2-log cycle reduction in the number of Salmonella Senftenberg 775W survivors, a manothermosonication treatment (117 microns and 200 kPa) at this temperature attained a 3-log cycle reduction.
Collapse
Affiliation(s)
- P Mañas
- Departamento de Producción Animal y Ciencia de los Alimentos, Tecnología de los Alimentos, Facultad de Veterinaria, Zaragoza, Spain
| | | | | | | | | |
Collapse
|
18
|
SHRIMPTON DH, MONSEY JB, HOBBS BC, SMITH ME. A laboratory determination of the destruction of alpha-amylase and salmonellae in whole egg by heat pasteurization. J Hyg (Lond) 1998; 60:153-62. [PMID: 13912308 PMCID: PMC2134410 DOI: 10.1017/s0022172400039425] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The conditions of heating necessary to destroy salmonellae in liquid whole egg have been compared with those necessary to destroy the activity of the α-amylase of whole egg. All conditions of pasteurizing from the mildest at 61·1° C. (142° F.) for 1 min. to the most severe at 65·5° C. (150° F.) for 5 min. eliminated Salm. typhimurium. The heat-resistant strain of Salm. senftenberg N.C.T.C. 9959 (775 W) was not recovered after heating at 64·4° C. (148° F.) for 2½ min. and at the lower temperatures when the heating period was 3 min. or more. The activity of α-amylase was also destroyed by heating at 64·4° C. (148° F.) for 2½ min. but not at lower temperatures.Because the baking properties of egg are not impaired by heating at 64·4° C. (148° F.) for 2½ min. it is proposed that the inactivation of the α-amylase of whole egg can be used as a test for controlling the pasteurization process, and a routine test has been developed which can be completed within 1 hr.
Collapse
|
19
|
Palumbo SA, Huhtanen CN, Smith JL. Microbiology of the frankfurter process: salmonella and natural aerobic flora. Appl Microbiol 1974; 27:724-32. [PMID: 4596752 PMCID: PMC380124 DOI: 10.1128/am.27.4.724-732.1974] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Salmonella senftenberg 775W added to frankfurter emulsion was killed during normal processing in the smoke house when internal product temperature was 71.1 C (160 F) or above. The thermal destruction point of S. senftenberg 775W in frankfurters (temperature at which no viable cells were detected) was a function of the length of time of the process rather than of the starting number of cells. Heating of frankfurters to 73.9 C (165 F) substantially reduced the total non-salmonella count. For total non-salmonella bacterial flora and salmonella, relatively little thermal destruction occurred below 43.3 C (110 F). The heating step can bring about a 7-log cycle decrease (10(8) to 10(1)/g) of bacteria present in the raw emulsion. The flora of this high-bacteriological-count raw emulsion was predominantly gram-negative rods. Variation in the number of bacteria (both total and salmonella) surviving at various temperatures during processing was attributed to slight variations in the temperature pattern of the smoke house during its operation. An integration process was devised which allowed calculation of exposure to temperatures above 110 F (43.3 C) on the basis of degree-minutes. Plots of degree-minutes versus log of surviving bacteria were linear. The salmonella plot had a greater slope than that of the total non-salmonella flora, indicating that salmonellae are more heat sensitive than the bacterial population as a whole. The predominant bacteria surviving the heating step were micrococci. These micrococci were able to increase in number in or on the frankfurters during storage at 5 C.
Collapse
|
20
|
|
21
|
Mulder WA, van der Hulst MC. The microflora of liquid whole egg made from incubator reject eggs. THE JOURNAL OF APPLIED BACTERIOLOGY 1973; 36:157-63. [PMID: 4717951 DOI: 10.1111/j.1365-2672.1973.tb04083.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
22
|
Liu TS, Carlson VL, Snoeyenbos GH. Thermal resistance of smooth and rough derivatives of Salmonella senftenberg 775 W. Poult Sci 1968; 47:1155-62. [PMID: 5725357 DOI: 10.3382/ps.0471155] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
|
23
|
|
24
|
Brant AW, Patterson GW, Walters RE. Batch pasteurization of liquid whole egg. 1. Bacteriological and functional property evaluation. Poult Sci 1968; 47:878-85. [PMID: 5678564 DOI: 10.3382/ps.0470878] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
|
25
|
DAVIDSON CM, BOOTHROYD MARGERY, GEORGALA DL. Thermal Resistance of Salmonella senftenberg. Nature 1966; 212:1060-1. [DOI: 10.1038/2121060a0] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
26
|
Reinke WC, Baker RC. The effect of pasteurizing liquid whole egg on viscosity, alpha-amylase and Salmonella senftenburg. Poult Sci 1966; 45:1321-7. [PMID: 5972255 DOI: 10.3382/ps.0451321] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
|
27
|
Banwart G. Effect of Sodium Chloride and Storage Temperature on the Growth of Salmonella oranienburg in Egg Yolk. Poult Sci 1964. [DOI: 10.3382/ps.0430973] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
28
|
PHILBROOK FR, MACCREADY RA, VAN ROEKEL H, ANDERSON ES, SMYSER CF, SANEN FJ, GROTON WM. Salmonellosis spread by a dietary supplement of avian source. N Engl J Med 1960; 263:713-8. [PMID: 13735247 DOI: 10.1056/nejm196010132631501] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
29
|
|
30
|
BROGLE RC, NICKERSON JTR, PROCTOR BE, PYNE A, CAMPBELL C, CHARM S, LINEWEAVER HANS. USE OF HIGH-VOLTAGE CATHODE RAYS TO DESTROY BACTERIA OF THE SALMONELLA GROUP IN WHOLE EGG SOLIDS, EGG YOLK SOLIDS, AND FROZEN EGG YOLKb,c,. J Food Sci 1957. [DOI: 10.1111/j.1365-2621.1957.tb17518.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
31
|
Microbiological Problems of Frozen Food Products. ACTA ACUST UNITED AC 1955. [DOI: 10.1016/s0065-2628(08)60123-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
|
32
|
INGRAM M, HOBBS BC. The bacteriology of pasteurized canned hams. JOURNAL. ROYAL SANITARY INSTITUTE (GREAT BRITAIN) 1954; 74:1151-63. [PMID: 13216097 DOI: 10.1177/146642405407401216] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
33
|
HUSSEMANN DOROTHYL, BUYSKE JOKESSEL. THERMAL DEATH TIME-TEMPERATURE RELATIONSHIPS OF SALMONELLA TYPHIMURIUM IN CHICKEN MUSCLEb. J Food Sci 1954. [DOI: 10.1111/j.1365-2621.1954.tb17463.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
34
|
ANELLIS A, LUBAS J, RAYMAN MORTONM. HEAT RESISTANCE IN LIQUID EGGS OF SOME STRAINS OF THE GENUS SALMONELLAb. J Food Sci 1954. [DOI: 10.1111/j.1365-2621.1954.tb17467.x] [Citation(s) in RCA: 74] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
35
|
OSBORNE WW, Straka RP, LINEWEAVER HANS. HEAT RESISTANCE OP STRAINS OP SALMONELLA IN LIQUID WHOLE EGG, EGG YOLK, AND EGG WHITE. J Food Sci 1954. [DOI: 10.1111/j.1365-2621.1954.tb17476.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
36
|
INGRAM M, BROOKS J. Bacteriological standards for perishable foods; eggs and egg products. JOURNAL. ROYAL SANITARY INSTITUTE (GREAT BRITAIN) 1952; 72:411-23. [PMID: 12981678 DOI: 10.1177/146642405207200423] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Consideration is given to the bacteria found in naturally-clean, dirty, and washed hens' eggs, both fresh and stored ; and to the bacteriology of the most important egg products-liquid whole egg, frozen whole egg, spray-dried whole egg, and dried egg albumen. The bacteriological tests hitherto proposed for these products are discussed. The occurrence of salmonellas, which may cause a health hazard, is described together with the results of pasteurization treatments which offer a prospect of eliminating these bacteria.
Collapse
|
37
|
Salmonella Infection as a Food Industry Problem. ACTA ACUST UNITED AC 1951. [DOI: 10.1016/s0065-2628(08)60262-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
|
38
|
Miller C, Winter A. The Functional Properties and Bacterial Content of Pasteurized and Frozen Whole Eggs. Poult Sci 1950. [DOI: 10.3382/ps.0290088] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
39
|
BLOUNT WP. The public health aspects of poultry disease. JOURNAL. ROYAL SANITARY INSTITUTE (GREAT BRITAIN) 1949; 69:359-371. [PMID: 18137976 DOI: 10.1177/146642404906900415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
|
40
|
|