Survival of multidrug-resistant Salmonella typhimurium DT104 in egg powders as affected by water activity and temperature

Jung, Yangjin; Beuchat, Larry R.

doi:10.1016/s0168-1605(99)00013-6

Cited by 50 publications

(21 citation statements)

References 22 publications

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“…[1,2] Although Salmonella do not multiply in an environment with an a w below 0.92, they may survive in that environment for very long periods of time. [3] Many dried food products such as corn flour [4] and egg powder [5] have also been found to be contaminated with Salmonella.…”

Section: Introductionmentioning

confidence: 99%

“…[7,8] A more drastic heat treatment is required to destroy bacteria including Salmonella during drying. [9] The production of many products such as egg powder, [5] dried milk, [10] milk chocolate, [11] and dog chew made from cow rawhide [8] requires higher drying temperature or much longer time to eliminate Salmonella. Because Salmonella can survive in the low a w environment, the elimination of Salmonella during drying is a critical step for the safety of food products.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Acetic Acid Pretreatment and Hot Air Drying on Resistance ofSalmonellaon Cabbage Slices

Chiewchan

Morakotjinda

2009

Drying Technology

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The heat resistance of Salmonella anatum inoculated onto the surface of cabbage slices as affected by acetic acid pretreatment (0.5-1.5% v/v) and hot air drying at 50-60 C was investigated. Approximately 1.5 log 10 of Salmonella numbers was reduced after soaking the vegetables in acetic acid solution. The inhibitory effect of acetic acid on the bacteria was more pronounced during drying. The heat resistance of Salmonella on the cabbage surface treated with acetic acid decreased considerably compared with untreated cabbage. Moreover, the vegetable treated with higher acetic acid concentration resulted in a higher degree of acid injury and hence increased the susceptibility to heat during drying. The results revealed that acetic acid pretreatment may be used as an additional processing step to increase the safety margin of dried vegetable products.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Acetic Acid Pretreatment and Hot Air Drying on Resistance ofSalmonellaon Cabbage Slices

Chiewchan

Morakotjinda

2009

Drying Technology

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“…On the other hand, some researchers studied from the food safety perspective. For example, determining the difference between multi-drug-resistant S. Typhimurium DT104 cells and non-DT104 cells according to two factors, water activity and temperature (Jung and Beuchat 1999); linking Salmonella with many factors besides meat and poultry (Sumner et al 2004); identifying the different risk factors for S. Typhimurium DT104 and non-DT104 diarrhea illness (Dore et al 2004). …”

Section: Statistical Modelsmentioning

confidence: 99%

Genetic algorithm based neural classifiers for factor subset extraction

et al. 2007

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A clear understanding of risk factors is important to develop appropriate prevention and control strategies for infection caused by such pathogens as Salmonella Typhimurium. In this study, there are 91 risk factors that nonlinearly contribute to the Salmonella Typhimurium infection and many of them are not of significance. It is very important to automatically extract a factor subset with those important risk factors. This paper proposes a genetic algorithm for factor subset extraction in conjunction with neural and statistical classifiers to classify case and control status in Salmonella Typhimurium infection. The results show that the proposed approach is able to find an appropriate factor subset and the proposed neural classifiers outperform the traditional statistical classifiers. A statistical analysis is conducted by varying the parameters in the genetic algorithm based neural classifier to minimise the prediction error and determine the optimal system configuration.

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“…In the late 1980s, the frequency of isolation of Salmonella enterica serotype Enteritidis from eggs and egg products has increased steadily (25, 34). The influence of different environmental factors on the survival of other Salmonella serotypes has been investigated repeatedly (12,13,15,37), but little is known about their effect on Salmonella serovar Enteritidis.It is well-known that the heat resistance of microorganisms is influenced by many environmental factors. The water activity (a w ) of the heating medium is one of the most important factors (5,7,10,16,36).…”

mentioning

confidence: 99%

mentioning

confidence: 99%

Inactivation of Salmonella enterica Serovar Enteritidis by Ultrasonic Waves under Pressure at Different Water Activities

Álvarez

Mañas

Sala

et al. 2003

Appl Environ Microbiol

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The inactivation of Salmonella enterica serovar Enteritidis by ultrasonic waves (20 kHz; 117-m wavelength) under pressure (175 kPa) at nonlethal temperatures (manosonication [MS]) and lethal temperatures (manothermosonication [MTS]) in media of different water activities has been investigated. Heat decimal reduction time values increased 30 times when the water activity was decreased from nearly 1 to 0.96, but the MS resistance was increased only twofold. The inactivation of Salmonella serovar Enteritidis by ultrasound under pressure at low water activities was a phenomenon of the "all-or-nothing" type. A synergistic lethal effect was observed between heat and ultrasound in media with reduced water activity; the lower the water activity, the greater the synergistic effect. This work could be useful for improving sanitation and preservation treatments of foods, especially those which are sensitive to temperature and those in which components protect microorganisms to heat. It also contributes to our knowledge of microbial inactivation mechanisms by MS and MTS treatments.During the last 3 decades, the number of food poisoning outbreaks in which different Salmonella enterica serotypes were involved has increased in industrialized countries (34,35). In the late 1980s, the frequency of isolation of Salmonella enterica serotype Enteritidis from eggs and egg products has increased steadily (25, 34). The influence of different environmental factors on the survival of other Salmonella serotypes has been investigated repeatedly (12,13,15,37), but little is known about their effect on Salmonella serovar Enteritidis.It is well-known that the heat resistance of microorganisms is influenced by many environmental factors. The water activity (a w ) of the heating medium is one of the most important factors (5,7,10,16,36). The thermal protective effect of media with reduced a w is very high (100-fold) (14,33). The use of high-intensity heat treatments to obtain the required microbial inactivation would impair food quality. Therefore, perhaps the new nonthermal methods of bacterial inactivation would be good alternative methods for the preservation and sanitation of products with reduced a w .Microbial inactivation by high-power ultrasound under pressure at nonlethal temperatures (manosonication [MS]) and lethal temperatures (manothermosonication [MTS]) was first reported by Sala et al. in 1995 (29). Recently, Raso et al. (27) reported the influence of temperature, pressure, and amplitude of ultrasonic waves on the lethal effect of ultrasound. (20), it could be deduced that the eventual advantages of MS or MTS for sanitation and/or food preservation purposes will be higher in temperature-sensitive foods (e.g., when raw materials are contaminated with very heat-resistant bacterial species or when food components protect microorganisms against heat).The purpose of this work was to investigate the inactivation of Salmonella serovar Enteritidis by ultrasonic waves under pressure at different temperatures in media of different wate...

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Survival of multidrug-resistant Salmonella typhimurium DT104 in egg powders as affected by water activity and temperature

Cited by 50 publications

References 22 publications

Effects of Acetic Acid Pretreatment and Hot Air Drying on Resistance ofSalmonellaon Cabbage Slices

Effects of Acetic Acid Pretreatment and Hot Air Drying on Resistance ofSalmonellaon Cabbage Slices

Genetic algorithm based neural classifiers for factor subset extraction

Inactivation of Salmonella enterica Serovar Enteritidis by Ultrasonic Waves under Pressure at Different Water Activities

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