Thermal resistance of Streptococcus faecium as influenced by pH and salt

Simpson, M.V.; Smith, James P.; Ramaswamy, Hosahalli S.; Simpson, Benjamin K.; Ghazala, S.

doi:10.1016/0963-9969(94)90190-2

Cited by 17 publications

(16 citation statements)

References 10 publications

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“…In CCC packs, the counts increased from 2 to 5 log cfu g −1 within fifth week, while in SVCC packs, the counts showed a small increase initially and thereafter remained more or less constant at 3 log cfu g −1 up to sixteenth week and thus differ significantly from other packs ( P > 0.05) on the third week of storage. Similar results were noticed in sous‐vide spaghetti and meat sauce stored at 5 °C by Simpson et al. (1994).…”

Section: Resultssupporting

confidence: 84%

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Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Shakila¹,

Jeyasekaran

Vijayakumar

et al. 2009

Int J of Food Sci Tech

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Fish cakes prepared from emperorbream (Lethrinus lethrinus) were vacuum packed (VP), conventionally cook-chilled (CCC) and sous-vide cook-chilled (SVCC) and examined for their microbiological quality and safety during chilled storage (3°C) for a period of 3, 5 and 16 weeks, respectively, in comparison with conventional pack(CP). The shelf life of CP, VP, CCC and SVCC packs of fish cakes were 2, 2, 4 and 16 weeks, respectively, based on the acceptable break point of the overall sensory scores. The total bacterial counts were 5 log cfu g )1 , in CP, VP and CCC packs; and 3 log cfug )1 in SVCC pack on sixteenth week. Total lactic acid bacteria were 2 log cfu g )1 on 2 and 3 weeks in CP and VP, respectively. Staphylococci were detected in all packs on sixteenth week at 2 log cfu g )1 . Total bacilli were detected in CP and VP at 3 log cfu g )1 level after 2 weeks. Aeromonads were detected after 1, 2 and 4 weeks in CP, VP and CCC packs at 3 log cfu g )1 . Total anaerobic sulphite-reducing clostridia were detected only in CP and CCC packs at 3 MPN counts g )1 level on the final day.

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Section: Resultssupporting

confidence: 84%

“…Thereafter, there was a gradual reduction in the average sensory scores and on the sixteenth week, they were judged unacceptable. Earlier, Simpson et al. (1994) reported that sous‐vide spaghetti and meat sauce were fresh at day 35 as in 0 day.…”

Section: Resultsmentioning

confidence: 92%

Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Shakila¹,

Jeyasekaran

Vijayakumar

et al. 2009

Int J of Food Sci Tech

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“…Enterococci are the most thermotolerant of non-sporulating bacteria and some can survive pasteurization temperatures. Tolerance to environmental extremes explains their survival during processing of cooked and uncooked cured meats and their ability to multiply during fermentations (Hugas et al, 2003;Simpson et al, 1994). This high survival capacity in changing environments such as food might be explained in part by their capacity to form biofilms (Creti et al, 2004;Jahan and Holley, 2014;Tendolkar et al, 2006).…”

Section: Introductionmentioning

confidence: 97%

Horizontal transfer of antibiotic resistance from Enterococcus faecium of fermented meat origin to clinical isolates of E. faecium and Enterococcus faecalis

Jahan

Zhanel

Sparling

et al. 2015

International Journal of Food Microbiology

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“…Simpson et al . (1994) reported that slightly alkaline conditions increased the D ‐values of Streptococcus faecium .…”

Section: Discussionmentioning

confidence: 99%

Effect of process temperature, pH and suspended solids content upon pasteurization of a model agricultural waste during thermophilic aerobic digestion

1999

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J .O . U G WU AN Y I, L. M . H AR V EY AN D B.Mc N EI L. 1999. Thermophilic aerobic digestion (TAD), or liquid composting, is a versatile new process for the treatment and stabilization of high strength wastes of liquid or, perhaps more importantly, slurry consistency.The pattern of inactivation of various pathogenic and indicator organisms was studied using batch digestions under conditions that may be expected to be found in fullscale TAD processes. Rapid inactivation of test populations occurred within the first 10 min from the start of digestion. The inactivation rate was slightly lower when digestions were conducted below 60°C. In some instances, a 'tail' was apparent, possibly indicating the survival of relatively resistant sub-populations particularly in the case of Serratia marcescens and Enterococcus faecalis, or of clumping or attachment of cells to particulate materials. The effect of pH on the inactivation of the test populations depended on the temperature of digestion, but varied with the test population. At 55°C Escherichia coli was more sensitive to temperature effects at pH 7 than at pH 8, but was more sensitive at pH 8, 60°C. The reverse was the case at 60°C for Ent. faecalis. An increase in the solid content of the digesting waste caused a progressive increase in the protection of test organisms from thermal inactivation. Challenging a TAD process with test strains allows (via estimation of D-values) a quantification of the cidal effects of such processes, with a view to manipulating process variables to enhance such effects.

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Thermal resistance of Streptococcus faecium as influenced by pH and salt

Cited by 17 publications

References 10 publications

Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Microbiological quality of sous‐vide cook chill fish cakes during chilled storage (3 °C)

Horizontal transfer of antibiotic resistance from Enterococcus faecium of fermented meat origin to clinical isolates of E. faecium and Enterococcus faecalis

Effect of process temperature, pH and suspended solids content upon pasteurization of a model agricultural waste during thermophilic aerobic digestion

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