Repair of injury in Salmonella anatum cells after freezing and thawing in milk

Janssen, D. W.; Busta, F. F.

doi:10.1016/0011-2240(73)90063-1

Cited by 14 publications

(6 citation statements)

References 15 publications

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“…Similar repair of freeze-injured Salmonella, Shigella, V. parahaemolyticus, and S. aureus in TSB has been studied (10,11,14,Ray,unpublished data).…”

Section: Repair In Liquid Mediamentioning

confidence: 70%

“…It has been shown that the uninjured salmonellae could be equally pathogenic (21). Yet injured pathogens are also sensitive to the selective conditions used in their isolation and enumeration (10,11,14). Therefore, frozen foods contaminated with pathogenic bacteria can be an unsuspected health hazard to consumers.…”

Section: Importance Of Dead Injured and Uninjured Bacteria In Frozementioning

confidence: 99%

“…Productivity of VRBA medium varies with the method used in plating; pour plating is more inhibitory than the surface and surface-overlay plating methods (15,16,22,23,24). Increased sensitivity has been shown for freeze-injured Salmonella to xylose lysine deoxycholate agar, Shigella to Hektoen Enteric agar, Vibrio parahaemolyticus to thiosulfate citrate bile salts sucrose agar, and Staphylococcus aureus to Vogel-Johnson agar (10,11,14,17).…”

Section: Effect Of Selective Solid Mediamentioning

confidence: 99%

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Effects of Freezing and Storage on Microorganisms in Frozen Foods: A Review

Speck

Ray

1977

Journal of Food Protection

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The fate of bacteria contained in food during freezing, storage, and thawing is usually one that is detrimental. However, many microorganisms considered to have been killed by such treatments actually are only injured. Their viability can be determined by allowing the injury to repair in a non-selective medium before testing for their presence on selective media. Injured cells of pathogens have been found to be as pathogenic as uninjured ones; injured spoilage microorganisms can cause spoilage if permitted to repair and grow. Injured microorganisms and their potential importance in food safety and shelf-life constitute and important problem for the frozed food industry as well as the food sanitarian.

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“…Similar repair of freeze-injured Salmonella, Shigella, V. parahaemolyticus, and S. aureus in TSB has been studied (10,11,14,Ray,unpublished data).…”

Section: Repair In Liquid Mediamentioning

confidence: 70%

Section: Importance Of Dead Injured and Uninjured Bacteria In Frozementioning

confidence: 99%

Section: Effect Of Selective Solid Mediamentioning

confidence: 99%

See 1 more Smart Citation

Effects of Freezing and Storage on Microorganisms in Frozen Foods: A Review

Speck

Ray

1977

Journal of Food Protection

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“…This is consistent with literature showing that stressed Salmonella cells are often difficult to recover by direct plating on selective medium (Gurtler, 2009), even for frozen and thawed cells (Janssen and Busta, 1973). As stressed Salmonella cells have the same, or potentially an enhanced virulence compared to non-stressed cells (Wesche et al, 2009), MPN results were used to model initial contamination.…”

Section: Discussionmentioning

confidence: 74%

Use of quantitative microbial risk assessment when investigating foodborne illness outbreaks: The example of a monophasic Salmonella Typhimurium 4,5,12:i:− outbreak implicating beef burgers

Guillier

Danan

Bergis

et al. 2013

International Journal of Food Microbiology

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“…It is not clear whether the decreased rate of germination of conidia subjected to harsh freezing treatments represents time needed for cellular repair or the decreased efficiency of an injured population. A number of studies in bacteria show that at least a portion of freezing injury is reversible (and therefore perhaps repairable) if proper metabolites are firnished (14,29,30).…”

Section: Resultsmentioning

confidence: 99%

Physiological Response of Neurospora Conidia to Freezing in the Dehydrated, Hydrated, or Germinated State

Leef

Mazur

1978

Appl Environ Microbiol

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This study concerned the response to freezing of Neurospora crassa conidia in four different states: air-dry, hydrated in water, hydrated in Vogel medium lacking only sucrose, or hydrated in complete Vogel medium. All hydrated conidia were incubated in one of the above media for various times before freezing and were then washed and frozen in distilled water. Viability was estimated by three techniques, and the agreement among them was good. Hydration of air-dry conidia was found to be very rapid and, once hydrated, the conidia were much more sensitive to rapid freezing than they were before hydration. Rapidly cooled conidia survived freezing to a much higher extent when the warming rate was rapid than when it was slow; slowly cooled conidia showed little or no dependence on the warming rate. This sensitivity to rapid cooling and slow warming was attributed to the effects of intracellular ice. The sensitivity to freezing could be reversed by dehydrating the conidia in vacuo before freezing; thus, it was concluded that the presence or absence of water is the determining factor in the initial sensitivity due to freezing. In water, the sensitivity remained constant from 2 min to 15 days after hydration. Although conidia hydrated in growth medium lacking sucrose remained metabolically inactive, their sensitivity to rapid freezing decreased as a function of time in the medium before freezing. The reason for this decreased sensitivity is not understood. Conidia hydrated in complete growth medium (i.e., containing sucrose) became metabolically active and, after the initial sensitivity associated with hydration, became increasingly more sensitive to freezing as a function of their time in the medium. Drying itself was deleterious to metabolically active conidia, and those that survived dehydration did not exhibit a large absolute increase in resistance to subsequent freezing. The increase in sensitivity to freezing and to drying seems associated with the presence of metabolic activity; however, the precise cause of the sensitization remains obscure.

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Repair of injury in Salmonella anatum cells after freezing and thawing in milk

Cited by 14 publications

References 15 publications

Effects of Freezing and Storage on Microorganisms in Frozen Foods: A Review

Effects of Freezing and Storage on Microorganisms in Frozen Foods: A Review

Use of quantitative microbial risk assessment when investigating foodborne illness outbreaks: The example of a monophasic Salmonella Typhimurium 4,5,12:i:− outbreak implicating beef burgers

Physiological Response of Neurospora Conidia to Freezing in the Dehydrated, Hydrated, or Germinated State

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