Effects of egg yolk and salt on Micrococcaceae heat resistance

Verrips, Th.; Rhee, Renée van

doi:10.1128/aem.45.1.1-5.1983

Cited by 9 publications

(4 citation statements)

References 8 publications

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“…Other workers have reported a protective effect of low a w on heat sensitivity which is more pronounced at a higher temperature in Staphylococcus epidermidis (Verrips and Vanrhee 1983) and Listeria monocytogenes (Sumner et al 1991). Although a reduced heat resistance in Clostridium botulinum was observed at increasing salt concentration (Juneja and Eblen 1995).…”

Section: Discussionmentioning

confidence: 87%

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Mechanisms of heat inactivation in Salmonella serotype Typhimurium as affected by low water activity at different temperatures

Aljarallah

Adams

2007

J Appl Microbiol

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Aims: To determine the effect of reduced water activity (aw) on thermal inactivation of Salmonella serotype Typhimurium at different temperatures and its mechanism. Methods and Results: D‐value determinations at a range of different temperatures showed that heating at reduced aw (0·94, produced by addition of glucose or sodium chloride to nutrient broth) was protective at temperatures above 53–55°C but sensitizing below this temperature. Using selective enumeration media to determine injury, it was shown that at lower heating temperatures cells survived at high aw with cytoplasmic injury whereas at low aw these cells were killed. At higher temperatures ribosome degradation was a more important cause of death and was inhibited by low aw heating media thereby providing greater heat resistance. Conclusions: The observed change in behaviour reflects the different reactions responsible for thermal death at different temperatures and their different response to reduced aw. Significance and Impact of the Study: This work qualifies the previous assumption that reduced aw is protective and suggests that the efficacy of low temperature pasteurization regimes may be increased by reduced aw.

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Section: Discussionmentioning

confidence: 87%

Section: Discussionmentioning

confidence: 96%

Mechanisms of heat inactivation in Salmonella serotype Typhimurium as affected by low water activity at different temperatures

Aljarallah

Adams

2007

J Appl Microbiol

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“…Recent results by Verrips and van Rhee (1983) also related heat resistance to salt concentration and found that NaCl increased resistance of Staphylococcus epidermidis and other organisms. The authors found the organism to be extremely heat resistant in salted egg yolk of 0.95 aw with a D68"C value of almost 5 min.…”

Section: Heat Treatmentmentioning

confidence: 97%

“…Combinations of NaCl (3%) and potassium sorbate (0.3% were most effective in inhibiting Salmonella typhimurium in TSB (LaRocco and Martin 1981). Recently, Verrips and van Rhee (1983) showed that a combination of 7% NaCl and 1% potassium sorbate inhibited growth of staphylococci and micrococci in egg yolk (pH, ca 6.5), while concentrations of 211% NaCl were necessary for the same inhibition in the absence of potassium sorbate. Synergistic and additive effects of NaCl and sodium phosphates have been reported against Morarxella-Acinetobacter organisms (Firstenberg-Eden et al 1981).…”

Section: Nitrite and Other Food Additivesmentioning

confidence: 99%

ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW¹

Sofos

1984

Journal of Food Safety

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Salt or sodium chloride (NaCl) is a common ingredient in many processed foods, and especially in cured meats. In addition to flavoring and functional contributions, NaCl is believed to play an important antimicrobial role in these products. The antimicrobial activity of NaCl is reviewed in light of currrent calls for a reduction of Na+ in the human diet due to health reasons, and the possible replacement of NaCl in processed foods with chloride salts of other ions (i.e. KCl, MgCl2, CaCl2). Factors interacting with NaCl and complicating the nature of the preservative system in processed foods are examined; recent work with alternative chloride salts is summarized; complex solute‐water activity interactions are highlighted; and, several important factors are considered in relation to the antimicrobial effects of NaCl and the possibility of its replacement with other chloride salts.

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