Survival of <i>E. coli</i> and Salmonella after Chilling and Freezing in Liquid Media

Smith, M. G.

doi:10.1111/j.1365-2621.1995.tb09814.x

Cited by 22 publications

(10 citation statements)

References 14 publications

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“…Several authors have reported that cold shock decreases cell viability (Kaul et al, 1992;Meynell, 1958;Smith, 1995;Traci and Duncan, 1974). The effect of cold shock on cell mortality in the supercooled state could be Significance levels of difference between viability/membrane damage data for 4% versus 52% glycerol: P 0.01.…”

Section: Abrupt Loss Of Cell Viability: Involvement Of Cold Shock Andmentioning

confidence: 96%

Cell inactivation and membrane damage after long‐term treatments at sub‐zero temperature in the supercooled and frozen states

Moussa¹,

Dumont²,

Perrier-Cornet³

et al. 2008

Biotech & Bioengineering

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The survival of cells subjected to cooling at sub-zero temperature is of paramount concern in cryobiology. The susceptibility of cells to cryopreservation processes, especially freeze-thawing, stimulated considerable interest in better understanding the mechanisms leading to cell injury and inactivation. In this study, we assessed the viability of cells subjected to cold stress, through long-term supercooling experiments, versus freeze-thawing stress. The viability of Escherichia coli, Saccharomyces cerevisiae, and leukemia cells were assessed over time. Supercooled conditions were maintained for 71 days at -10 degrees C, and for 4 h at -15 degrees C, and -20 degrees C, without additives or emulsification. Results showed that cells could be inactivated by the only action of sub-zero temperature, that is, without any water crystallization. The loss of cell viability upon exposure to sub-zero temperatures is suggested to be caused by exposure to cold shock which induced membrane damage. During holding time in the supercooled state, elevated membrane permeability results in uncontrolled mass transfer to and from the cell maintained at cold conditions and thus leads to a loss of viability. With water crystallization, cells shrink suddenly and thus are exposed to cold osmotic shock, which is suggested to induce abrupt loss of cell viability. During holding time in the frozen state, cells remain suspended in the residual unfrozen fraction of the liquid and are exposed to cold stress that would cause membrane damage and loss of viability over time. However, the severity of such a stress seems to be moderated by the cell type and the increased solute concentration in the unfrozen fraction of the cell suspension.

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Section: Abrupt Loss Of Cell Viability: Involvement Of Cold Shock Andmentioning

confidence: 96%

Cell inactivation and membrane damage after long‐term treatments at sub‐zero temperature in the supercooled and frozen states

Moussa¹,

Dumont²,

Perrier-Cornet³

et al. 2008

Biotech & Bioengineering

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“…Thermal resistance of the Salmonella cocktail in both log and stationary phases decreased after inoculation and frozen storage of ground beef at 55, 58, and 61°C. Formation of ice crystals during freezing which disrupt the cell membrane is likely responsible for the observed decrease in viability (Doyle and Cliver 1990;Smith 1995). Given these findings, greater total lethality may be achieved when cooking previously frozen raw products as compared to products that have not been frozen.…”

Section: Heat Resistance Of the 8-strain Salmonella Cocktailmentioning

confidence: 99%

Thermal Inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli 0157:H7 in Ground Beef

Smith

Maurer

Orta-Ramirez

et al. 2001

Journal of Food Science

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In 19.1% fat ground beef, Escherichia coli O157:H7 was less heat-resistant at Ն58°C than the Salmonella typhimurium DT104 and Salmonella senftenberg, but at 55°C the D value was similar to DT104 strains and higher than an eight-strain Salmonella cocktail. Inactivation of E. coli O157:H7 was more temperature-dependent than the cocktail and DT104 strains. E. coli and DT104 strains were more heat-resistant in beef containing 19% fat than 4.8% fat. The cocktail was more thermally stable in stationary as compared to log phase. Freezing of inoculated raw meat decreased heat resistance of the cocktail. The pathogenic strain, growth phase of the organism, state of the meat (fresh or frozen) and meat composition must be considered when designing protocols to verify thermal processes.

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“…However, much published information on the inactivation kinetics of Salmonella and Listeria is based on limited experimental studies conducted with nutrient medium broth (Smith 1995), meat slurries (Abdul-Raouf and others 1993), or via external inoculation (on the surface) of meat (Manu-Tawiah and others 1993;Nychas and Tassou 1996;others 1995a, 1995b;Kim and others 1994). Most thermal inactivation kinetic data for Salmonella and Listeria were developed with liquid media (Cole and others 1993;Stephens and others 1994;Pruitt and Kamau 1993;Membré and others 1997).…”

Section: Introductionmentioning

confidence: 99%

Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium

Murphy

Marks

Johnson

et al. 2000

Journal of Food Science

103

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Thermal inactivation of Listeria innocua and 6 Salmonella serotypes in ground chicken breast meat was compared to that in peptone (0.1%) ‐ agar (0.1%) solution. Inoculated samples were packed in a thin‐wall metal tube and submerged in a water bath at temperatures ranging from 55.0 to 70.0 °C. For Salmonella and Listeria, the D values in ground chicken breast meat at 55 to 70 °C were higher (p < 0.0001) than those in peptone‐agar solution; however, the z values were not significantly different. Complete first‐order inactivation models, with Arrhenius temperature dependency, were developed for each inoculum and medium.

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Survival of E. coli and Salmonella after Chilling and Freezing in Liquid Media

Cited by 22 publications

References 14 publications

Cell inactivation and membrane damage after long‐term treatments at sub‐zero temperature in the supercooled and frozen states

Cell inactivation and membrane damage after long‐term treatments at sub‐zero temperature in the supercooled and frozen states

Thermal Inactivation of Salmonella spp., Salmonella typhimurium DT104, and Escherichia coli 0157:H7 in Ground Beef

Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium

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