Survivor Curves of Selected Salmonella enteritidis Serotypes in Liquid Whole Egg Homogenates at 60°C.

Dabbah, Roger; Moats, W. A.; Edwards, V. M.

doi:10.3382/ps.0501772

Cited by 14 publications

(6 citation statements)

References 8 publications

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“…Previous reports (75-18,22) indicated the failure of substantial growth of SE phage type 4 as well as other Salmonella species inoculated into eggs when the eggs were refrigerated shortly after inoculation. However, it seems that the various Salmonella species may have variable growth potentials and resistance to cooking heat as reported by Dabbah et al (9). Gast and Beard (12) have demonstrated that the low number of SE organisms enumerated from eggs laid by experimentally infected hens can be amplified to 1,000 CFU/ml of cultured egg when the eggs were incubated at room temperature for up to 7 d. There is a big difference between this number and the 1 x 10 9 CFU/ ml of eggs that were artificially inoculated with 20 CFU and stored for 2 d at room temperature.…”

Section: Discussionmentioning

confidence: 88%

“…Additionally, these data also agree with the results of Baker et al (7) who reported the inadequacy of the recommended procedures of egg cooking to destroy S. typhimurium and Staphylococcus aureus inoculated into the egg yolk before cooking. Moreover, Dabbah et al (9) reported the survival of SE and other Salmonella species from whole eggs that were heavily inoculated with 10 l) CFU per egg and pasteurized by the recommended methods. Also, it has been shown that SE detected in liquid eggs intended for pasteurization did not survive the pasteurization heat.…”

Section: Discussionmentioning

confidence: 99%

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Growth and Heat Resistance of Salmonella enteritidisin Refrigerated and Abused Eggs

Saeed

Koons

1993

Journal of Food Protection

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The effect of storage temperature on the growth and heat resistance of Salmonella enteritidis (SE) in eggs artificially inoculated with 20 CFU per egg has been investigated. SE organisms grew to a stationary phase (1 × 109 CFU/ml of egg) within 2–3 d after storing the eggs at room temperature (23°C), while minimal or no growth occurred in similarly inoculated eggs that were refrigerated at 4°C. None of the common methods of egg cooking was found totally effective in eliminating SE organisms in massively contaminated eggs. SE organisms survived in significantly higher proportions of the eggs that were stored at 23°C than in refrigerated eggs after cooking by different methods (P < 0.05). Higher rates of Salmonella survival after cooking were detected in the eggs that were stored at room temperature for 5 d or longer than in eggs stored for shorter time (P < 0.05). Data from this study indicated: i) storage abuse of eggs can be a major factor in increasing the prevalence of eggborne SE infections by increasing the infectious load and heat resistance of the SE organisms in the contaminated eggs, and ii) that breaking and pooling of eggs immediately before cooking can minimize the substantial multiplication of SE organisms from slightly contaminated eggs. Refrigeration, therefore, can be a significant barrier against SE infections through its growth inhibitory and heat resistance-reducing effects on the SE organisms in contaminated shell eggs as well as in large volumes of liquid eggs intended for pasteurization.

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Section: Discussionmentioning

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Growth and Heat Resistance of Salmonella enteritidisin Refrigerated and Abused Eggs

Saeed

Koons

1993

Journal of Food Protection

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“…The results reported, however, indicate that great variation in heat resistance exists between strains of this species. As to enterococci, non-logarithmic survivor curves were reported in several works [179,33,35,148,113,68,12]. …”

Section: Comments and Further Informationmentioning

confidence: 99%

Heat Resistance in Liquids of Enterococcus spp., Listeria spp., Escherichia coli, Yersinia enterocolitica, Salmonella spp. and Campylobacterspp

Sörqvist

2003

Acta Vet Scand

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“…Different serotypes of salmonellas have been found to vary in their heat tolerance (8,10). It is also possible to increase the heat tolerance of salmonellas by prior exposure to elevated temperatures (15,20), alkaline conditions (14), or low-nutrient environments (16).…”

mentioning

confidence: 99%

Salmonella enteritidis phage type 4 isolates more tolerant of heat, acid, or hydrogen peroxide also survive longer on surfaces

Humphrey

Slater

McAlpine

et al. 1995

Appl Environ Microbiol

111

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In a comparative study of different Salmonella enteritidis phage type 4 isolates we found that those isolates with enhanced heat tolerance also survived better than isolates that were heat sensitive either at pH 2.6, in 10 mM H 2 O 2 , or on surfaces. Culture to the stationary phase increased the heat tolerance of all isolates and the acid and H 2 O 2 tolerance of heat-tolerant isolates. With heat-sensitive isolates, however, extended culture had no impact on survival in H 2 O 2 and only a marginal impact on acid tolerance. The growth phase had no appreciable impact on the surface survival of any of the isolates.

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Survivor Curves of Selected Salmonella enteritidis Serotypes in Liquid Whole Egg Homogenates at 60°C.

Cited by 14 publications

References 8 publications

Growth and Heat Resistance of Salmonella enteritidisin Refrigerated and Abused Eggs

Growth and Heat Resistance of Salmonella enteritidisin Refrigerated and Abused Eggs

Heat Resistance in Liquids of Enterococcus spp., Listeria spp., Escherichia coli, Yersinia enterocolitica, Salmonella spp. and Campylobacterspp

Salmonella enteritidis phage type 4 isolates more tolerant of heat, acid, or hydrogen peroxide also survive longer on surfaces

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