Modeling the effect of protein and fat on the thermal resistance of Salmonella enterica Enteritidis PT 30 in egg powders

Zhang, Yalan; Pérez-Reyes, Marco E.; Qin, Wen; Hu, Bin; Wu, Qingping; Liu, Shuxiang

doi:10.1016/j.foodres.2022.111098

Cited by 10 publications

(1 citation statement)

References 48 publications

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“…The extent of Salmonella survival in comparison to other Gram-negative bacteria depends on several factors, including temperature, a w level, food substrate, and serotype. The ability of Salmonella to survive in low a w also increases its heat resistance, and the presence of fat in the food matrix provides additional protective effects to the bacteria [ 150 ]. However, in the presence of sodium chloride (NaCl) concentrations between 3% and 4%, the development of Salmonella is usually inhibited [ 151 ].…”

Section: Water Activity ( a W ) And ...mentioning

confidence: 99%

Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety

Mkangara

2023

International Journal of Food Science

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Salmonella is a foodborne zoonotic pathogen causing diarrhoeal disease to humans after consuming contaminated water, animal, and plant products. The bacterium is the third leading cause of human death among diarrhoeal diseases worldwide. Therefore, human salmonellosis is of public health concern demanding integrated interventions against the causative agent, Salmonella enterica. The prevention of salmonellosis in humans is intricate due to several factors, including an immune-stable individual infected with S. enterica continuing to shed live bacteria without showing any clinical signs. Similarly, the asymptomatic Salmonella animals are the source of salmonellosis in humans after consuming contaminated food products. Furthermore, the contaminated products of plant and animal origin are a menace in food industries due to Salmonella biofilms, which enhance colonization, persistence, and survival of bacteria on equipment. The contaminated food products resulting from bacteria on equipment offset the economic competition of food industries and partner institutions in international business. The most worldwide prevalent broad-range Salmonella serovars affecting humans are Salmonella Typhimurium and Salmonella Enteritidis, and poultry products, among others, are the primary source of infection. The broader range of Salmonella serovars creates concern over multiple strategies for preventing and controlling Salmonella contamination in foods to enhance food safety for humans. Among the strategies for preventing and controlling Salmonella spread in animal and plant products include biosecurity measures, isolation and quarantine, epidemiological surveillance, farming systems, herbs and spices, and vaccination. Other measures are the application of phages, probiotics, prebiotics, and nanoparticles reduced and capped with antimicrobial agents. Therefore, Salmonella-free products, such as beef, pork, poultry meat, eggs, milk, and plant foods, such as vegetables and fruits, will prevent humans from Salmonella infection. This review explains Salmonella infection in humans caused by consuming contaminated foods and the interventions against Salmonella contamination in foods to enhance food safety and quality for humans.

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Section: Water Activity ( a W ) And ...mentioning

confidence: 99%

Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety

Mkangara

2023

International Journal of Food Science

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Effects of Cross-Resistance of Salmonella Enterica Serovar Enteritidis Induced by Sodium Hypochlorite to Environmental Stress

Zhang,

Yin,

et al. 2024

Indian J Microbiol

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Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour

Liu

Qiu

et al. 2023

Food Microbiology

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Modeling the effect of protein and fat on the thermal resistance of Salmonella enterica Enteritidis PT 30 in egg powders

Cited by 10 publications

References 48 publications

Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety

Prevention and Control of Human Salmonella enterica Infections: An Implication in Food Safety

Effects of Cross-Resistance of Salmonella Enterica Serovar Enteritidis Induced by Sodium Hypochlorite to Environmental Stress

Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour

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