Thermal Resistance of Salmonella senftenberg

Davidson, Charles; Boothroyd, Margery; Georgala, D. L.

doi:10.1038/2121060a0

Cited by 19 publications

(11 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The discovery of two TLPQCs in S . Senftenberg ATCC 43845 underscores its uniqueness and suggests a likely mechanism for the unusually thermotolerant phenotype repeatedly observed for this strain (9–13). As this strain of S .…”

Section: Resultsmentioning

confidence: 74%

“…This isolate, S . Senftenberg ATCC 43845 (originally referred to as strain 775W), has been used extensively in thermal resistance studies over the last several decades (9–12); it was first reported to be extremely thermotolerant in 1946 by Winter et al (13), having been isolated previously by E. Beckler in 1941 from Chinese egg powder at the Massachusetts Department of Public Health (14). While dried egg products are not commonly sold in modern times, dried egg powder was used in rations in many Western countries, especially England, during the onset of World War II.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Genome Sequence of the Thermotolerant Foodborne Pathogen Salmonella enterica Serovar Senftenberg ATCC 43845 and Phylogenetic Analysis of Loci Encoding Increased Protein Quality Control Mechanisms

et al. 2017

View full text Add to dashboard Cite

Thermal interventions are commonly used in the food industry as a means of mitigating pathogen contamination in food products. Concern over heat-resistant food contaminants has recently increased, with the identification of a conserved locus shown to confer heat resistance in disparate lineages of Gram-negative bacteria. Complete sequence analysis of a historical isolate of Salmonella enterica serovar Senftenberg, used in numerous studies because of its novel heat resistance, revealed that this important strain possesses two distinct copies of this conserved thermotolerance locus, residing on a multireplicon IncHI2/IncHI2A plasmid. Phylogenetic analysis of these loci in comparison with homologs identified in various bacterial genera provides an opportunity to examine the evolution and distribution of loci conferring resistance to environmental stressors, such as heat and desiccation.

show abstract

Section: Resultsmentioning

confidence: 74%

Section: Introductionmentioning

confidence: 99%

Genome Sequence of the Thermotolerant Foodborne Pathogen Salmonella enterica Serovar Senftenberg ATCC 43845 and Phylogenetic Analysis of Loci Encoding Increased Protein Quality Control Mechanisms

et al. 2017

View full text Add to dashboard Cite

show abstract

“…For example, Salmonella Enteritidis phage type 4 has been selected as a heat resistant strain by Humphrey (1990). Salmonella senftenberg 775W proved to be another strain that is notorious for its heat resistance (Bayne et al, 1965;Davidson et al, 1966;Ng, Bayne, & Garibaldi, 1969). However, as Fig.…”

Section: Thermal Inactivationmentioning

confidence: 97%

“…The first published predictive models of Salmonella also focused on bacterial inactivation in egg products, chicken meat and other food products (Anellis, Lubas, & Raymond, 1954;Bayne, Garibaldi, & Lineweaver, 1965;Davidson, Boothroyd, & Georgala, 1966;Osborne, Straka, & Lineweaver, 1954). Along with Escherichia coli, Salmonella is commonly used as a model organism in microbiological investigations (Neidhart et al, 1987) and was the subject of early quantitative studies.…”

Section: Introductionmentioning

confidence: 98%

Predictive modelling of Salmonella: From cell cycle measurements to e-models

Muñoz-Cuevas

Métris

Baranyi

2012

Food Research International

View full text Add to dashboard Cite

“…However, traditional pasteurization does not provide a sufficient log cycle reduction in S. Senftenberg [5,7] due to its high heat resistance, so this serovar has a relevant technological interest. Another method used to reduce microbial contamination in food is chemical preservation.…”

Section: Introductionmentioning

confidence: 99%

Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

et al. 2017

View full text Add to dashboard Cite

Salmonella Senftenberg is a pathogen agent causative of foodborne disease and it is considered the most heat-resistant serovar within this genus. Food industries use heat treatment and chemical antimicrobials in order to eliminate this microorganism in food, but consumers prefer natural antimicrobials as essential oils and their components. This study evaluates the combined effect of thermal treatments and different concentrations of D-limonene nanoemulsion on the inactivation of Salmonella (S.) Senftenberg. The results showed an important effect of the nanoemulsified D-limonene on the heat resistance of S. Senftenberg. The δ50 °C value was reduced by 85%, 96% and 98% when 0.1, 0.5 and 1 mM of nanoemulsified D-limonene was added to the heating medium. The effect was kept along all the heating temperatures researched and the shape of the survival curves did not change with the addition of the antimicrobial. The results obtained in this research could be very useful for food industries for optimizing or improving heat treatments applied to food.

show abstract

Thermal Resistance of Salmonella senftenberg

Cited by 19 publications

References 7 publications

Genome Sequence of the Thermotolerant Foodborne Pathogen Salmonella enterica Serovar Senftenberg ATCC 43845 and Phylogenetic Analysis of Loci Encoding Increased Protein Quality Control Mechanisms

Genome Sequence of the Thermotolerant Foodborne Pathogen Salmonella enterica Serovar Senftenberg ATCC 43845 and Phylogenetic Analysis of Loci Encoding Increased Protein Quality Control Mechanisms

Predictive modelling of Salmonella: From cell cycle measurements to e-models

Nanoemulsified D-Limonene Reduces the Heat Resistance of Salmonella Senftenberg over 50 Times

Contact Info

Product

Resources

About