Procedure for isolation of Escherichia, Salmonella, and Pseudomonas mutants capable of growth at the refractory temperature of 54°C

Droffner, Mary L.; Yamamoto, Nobuto

doi:10.1016/0167-7012(91)90024-k

Cited by 11 publications

(8 citation statements)

References 9 publications

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“…Studies have shown that prolonged exposure to thermal stress results in S. typhimurium subpopulations capable (Droffner and Yamamoto 1992). Salmonella survives in refrigerated foods and may even grow at refrigeration temperatures (D'Aoust 199 1).…”

Section: Other Barriersmentioning

confidence: 99%

“…Salmonella survives in refrigerated foods and may even grow at refrigeration temperatures (D'Aoust 199 1). Studies have shown that prolonged exposure to thermal stress results in S. typhimurium subpopulations capable (Droffner and Yamamoto 1992). Species of Salmonella have also demonstrated the ability to grow across a wide range of pH values (4.5 to 9.5 with an optimum of 6.5 to 7.5).…”

Section: Minmentioning

confidence: 99%

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CAMPYLOBACTER JEJUNI: A BACTERIAL PARADOX

Solomon

Hoover

1999

Journal of Food Safety

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Campylobacter jejuni has become recognized worldwide as a leading cause of diarrheal disease and foodborne gastroenteritis. Contaminated water, raw milk, and poultry appear to be the most common vehicles of transmission of C. jejuni in humans. It is estimated that C. jejuni causes between one to seven million cases of enteritis per year in the United States, resulting in 100 to 500 deaths. Although some people believe C. jejuni causes more cases of food poisoning than any other single agent, C. jejuni has been demonstrated to be extremely susceptible to a wide variety of antimicrobial treatments, food processing methods, and environmental stresses, in addition to being difficult to culture and maintain in the laboratory. The focus of this paper is to overview the current status of C. jejuni, its epidemiological aspects, the fundamentals of its virulent capabilities, as well as to address the paradox that presents itself: How can an organism of such limited hardiness and growth capabilities be responsible for an ever‐increasing level of human foodborne disease?

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Section: Other Barriersmentioning

confidence: 99%

Section: Minmentioning

confidence: 99%

CAMPYLOBACTER JEJUNI: A BACTERIAL PARADOX

Solomon

Hoover

1999

Journal of Food Safety

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“…From mesophilic E. coli strains, we have isolated thermotolerant and mesothermophilic mutants which are capable of growth (generation times, 30 to 40 min) at 48 and 54°C, respectively (5-7). Similar thermotolerant and mesothermophilic mutants of S. typhimurium and P. aeruginosa have been isolated (5,6). In these thermal environments, none of these mutants were able to grow on minimal medium with glucose or glycerol (unpublished observation).…”

mentioning

confidence: 62%

“…Catabolism of cellobiose under thermal conditions by the mesophilic Escherichia, Salmonella, and Pseudomonas strains strongly indicated that cellobiose is utilized in the thermal environments. When cellobiose was added as the sole carbon source, the thermolerant and mesothermophilic strains all formed good-sized colonies in about 24 h on minimal medium (7 g of K2HPO4, 1 g of KH2PO4, 1 g of (NH4)2S04, 1 g of MgSO4, 1.5% granular agar; Difco) at 48 and 54°C (5,6). The genetic origin of these thermotolerant and mesothermophilic strains was also confirmed by demonstration of appropriate auxotrophic requirements in the thermal environments on minimal medium containing 1% cellobiose (5,6).…”

mentioning

confidence: 99%

Demonstration of cel operon expression of Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa at elevated temperatures refractory to their growth

Droffner¹,

Yamamoto²

1992

Appl Environ Microbiol

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When Escherichia coli was incubated at the growth-refractory temperatures of 48 and 54°C, expression of the cel operon was demonstrated by phospho-t-glucosidase activity. This enzyme activity was also detected at the growth-refractory temperatures in SalmoneUa typhimurium and Pseudomonas aeruginosa. Thermotolerant and mesothermophilic mutants of E. coli, S. typhimurium, and P. aeruginosa, able to grow with generation times of 30 to 40 min at 48 and 54'C, exhibited phospho-13-glucosidase activity at their growth temperatures of 48 and

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“…However, some foodborne pathogens have been determined to possess extraordinary tolerance to stress environments. Salmonellae can grow at temperatures ranging from 2°C (Baker et al 1986) to 54°C (Droffner and Yamamoto 1992) and proliferate at pH 3AE99 (Asplund and Nurmi 1991) to 9AE5 (Holley and Proulx 1986). Several outbreaks of salmonellosis in the US have been associated with consumption of uncooked tomatoes.…”

Section: Introductionmentioning

confidence: 99%

Metabiosis of proteolytic moulds and Salmonella in raw, ripe tomatoes

Wade

Beuchat

2003

J Appl Microbiol

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Aims: The aim of this study was to determine the survival and growth characteristics of Salmonella enterica in sound and chill‐injured tomatoes as influenced by co‐infection with proteolytic moulds. Methods and Results: Sound (not chill injured) raw, ripe tomatoes (Lycopersicon esculentum Mill. ‘Roma’) were inoculated with a five‐serotype mixture of S. enterica and/or Alternata alternata (two strains), Cladosporium herbarum and C. cladosporioides. Simultaneous and delayed (3 days) inoculation of tomatoes with Salmonella and each mould was studied. Growth of moulds in sound tomatoes stored at 15 and 25°C for up to 10 days was accompanied by increased pH of radial pericarp tissue (pulp), which enhanced the growth of Salmonella. Growth of moulds and Salmonella at 25°C was enhanced in chill‐injured tomatoes compared with sound tomatoes. Conclusions: Growth of proteolytic moulds in tomatoes stored at conditions simulating those commonly used in commercial postharvest storage and handling promotes the growth of Salmonella that may be an incidental contaminant. Significance and Impact of the Study: Discarding tomatoes that are infected by moulds is important in handling and minimal processing practices designed to minimize the risk of human salmonellosis.

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Procedure for isolation of Escherichia, Salmonella, and Pseudomonas mutants capable of growth at the refractory temperature of 54°C

Cited by 11 publications

References 9 publications

CAMPYLOBACTER JEJUNI: A BACTERIAL PARADOX

CAMPYLOBACTER JEJUNI: A BACTERIAL PARADOX

Demonstration of cel operon expression of Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa at elevated temperatures refractory to their growth

Metabiosis of proteolytic moulds and Salmonella in raw, ripe tomatoes

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