Predicting the growth of Salmonella typhimurium on beef by using the temperature function integration technique

Dickson, James S.; Siragusa, Gregory R.; Wray, James E.

doi:10.1128/aem.58.11.3482-3487.1992

Cited by 40 publications

(11 citation statements)

References 29 publications

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“…This is in agreement with previous studies using stationary phase cells of Salm. Typhimurium that examined growth on beef lean and fat samples in conditions of high humidity at 10 and 15°C (Mackey et al 1980;Dickson et al 1992). A number of studies have suggested that Salmonella grows faster on beef fat because fat has a higher pH than lean beef (Gill and Newton 1980;Grau 1983;Vanderzant et al 1986).…”

Section: Discussionmentioning

confidence: 99%

“…Concerns in relation to the public health implications of the presence of this pathogen on carcasses have led to investigations of the survival of this organism on meat. Considerable, and at times contradictory, data are available on the lag and generation times of Salmonella under different temperatures (Mackey et al 1980;Grau 1983;Dickson et al 1992) and it has been suggested that combinations of adverse conditions, e.g. low water activity (a w ) and low temperature may lead to reductions in pathogen numbers (Beales 2004).…”

Section: Introductionmentioning

confidence: 99%

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The survival ofSalmonella entericaserovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures

Kinsella

Prendergast

McCann

et al. 2009

Journal of Applied Microbiology

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Aims: The aim of this study was to investigate changes in Salmonella and total viable count (TVC) survival on beef carcass surfaces stored for 72 h under different combinations of relative humidity (i.e. RH 75% or 96%) and temperature (5°C or 10°C). Methods and Results: The influence of low water activity (aw) and temperature on the survival and growth of Salmonella enterica serovar Typhimurium DT104 and the aerobic mesophilic flora on meat pieces from different sites on beef carcasses was investigated, under controlled conditions (75% or 96% RH; 5 or 10°C) in an environmental cabinet. Salmonella counts declined during storage at low aw (75% RH) conditions at 5°C or 10°C. Salmonella counts increased during storage at high aw (96% RH) at 10°C only. At 5°C, TVCs increased during storage at high aw, but not at low aw. TVCs increased on all samples from carcasses stored at high or low aw at 10°C, except those samples taken from areas of surface fat. Conclusions: This suggests that substrate composition dictates growth rates under low aw conditions. The results are discussed in terms of the possible protective effects of substrate osmolyte accumulation in bacterial survival and/or growth. Significance and Impact of the Study: The data obtained in this study provides useful insights on the influence of aw and temperature on pathogen survival on meat surfaces at chill temperature.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The survival ofSalmonella entericaserovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures

Kinsella

Prendergast

McCann

et al. 2009

Journal of Applied Microbiology

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“…This approach is widely used and has been applied in previous EFSA opinions (EFSA BIOHAZ Panel, 2014a,b). Other examples illustrating the use of time-temperature integration in the area of meat refrigeration include Gill and Jones (1997), Dickson et al (1993), Jericho et al (1998) and Lovatt et al (2006), all of which have used records of the temperatures at the surface and/or core of beef, pork and/or lamb carcasses. These temperature records, coupled with growth models made it possible to estimate microbial growth during chilling.…”

Section: Data and Methodologiesmentioning

confidence: 99%

Growth of spoilage bacteria during storage and transport of meat

2016

EFS2

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Pseudomonads and lactic acid bacteria (LAB) are the most relevant organisms for assessing the effect of specific chilling time–temperature scenarios on the growth of spoilage bacteria under aerobic and anaerobic (vacuum packs) conditions, respectively. Pseudomonad growth was modelled on beef, pork and lamb carcasses, chilled to specific target surface temperatures and compared with the growth that would be achieved if the carcasses were chilled to a core temperature of 7°C (Regulation (EC) No 853/2004). Pseudomonad growth with the combination of chilling the carcass surface to a target temperature (1–10°C for beef and lamb, and 5–10°C for pork) and transportation at that temperature plus ± 1°C was also modelled for 1–48 h (assuming an initial count of 1 CFU/cm2). Finally, the growth of pseudomonads and LAB was modelled on meat intended for use in minced meat/meat preparations, stored at temperatures of 1–7°C (inclusive) for 1–12 days. The effect of storage temperature and initial count on the time to reach 107 CFU/cm2 was also investigated. The outputs suggest that chilling bovine or ovine carcasses to between 4 and 10°C surface temperature, inclusive, results in similar or lower predicted pseudomonad growth as compared to chilling to a core temperature of 7°C. The results for porcine carcasses depended on the target surface temperature and chilling curve applied. It was also predicted that pseudomonads and LAB grow steadily on meat stored at 1–7°C and LAB counts exceeded 107 CFU/cm2 when stored for 11 days at 7°C. It was concluded that the time–temperature chilling profiles that may be used to obtain similar or less growth to that obtained when chilling to a core temperature of 7°C is dependent on the initial contamination level.

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“…V. cholerae change their surface properties from smooth to rough and causing the increase of hydrophobicity. Therefore, these changes will lead initial bacterial adhesion, colony establishment and biofilm formation (Dickson et al, 1992). Sodium chloride also can increase the resistance of pathogen towards heat and acid due to changes of gene expression of pathogens.…”

Section: Discussionmentioning

confidence: 99%

Effects of Sarawak local salts and commercial sodium chloride on biofilm formation of Vibrio cholerae

Elexson¹,

Valarie²,

Lihan³

et al. 2019

MJM

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Aims: Bacterial biofilms can be defined as a community of microorganisms in which cells adhere to one another on a surface and are embedded in a protective matrix of lipids, nucleic acids, proteins and polysaccharides. Biofilm produced by Vibrio cholerae represents a significant threat to food safety, as they can lead to the transmission of diseases. Hence, the purpose of this study is to review the effect of different types of sodium chloride on minimum biofilm eradication concentration (MBEC) and morphology of biofilm formation of Vibrio cholerae. Methodology and results: In this study, V. cholerae biofilm was treated with four different types of sodium chloride; 'Bario' salt, 'Bakelalan' salt, commercial sodium chloride and laboratory sodium chloride. By using MBEC test, the concentration of sodium chloride needed to eradicate the biofilm of V. cholerae was determined. Based on the result obtained, commercial sodium chloride and laboratory sodium chloride showed the highest anti-biofilm activity against the biofilm of V. cholerae at 500 mg/mL concentration while no complete eradication of V. cholerae biofilm was achieved when treated with Sarawak local salts ('Bario' salt and 'Bakelalan' salt). However, noticeable inhibitions of bacterial growth were seen at the highest concentration of local salts. Conclusion, significance and impact of study: Commercial sodium chloride and laboratory sodium chloride showed a better anti-biofilm activity towards the V. cholerae biofilm formation as compared to the local salts. Thus, commercial sodium chloride and laboratory sodium chloride can be an effective anti-biofilm agent to mitigate the biofilm formation of V. cholerae. Further studies can be done to determine the MBEC values of other pathogenic bacteria against commercial and laboratory sodium chloride.

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Predicting the growth of Salmonella typhimurium on beef by using the temperature function integration technique

Cited by 40 publications

References 29 publications

The survival ofSalmonella entericaserovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures

The survival ofSalmonella entericaserovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures

Growth of spoilage bacteria during storage and transport of meat

Effects of Sarawak local salts and commercial sodium chloride on biofilm formation of Vibrio cholerae

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