Thermal Injury and Recovery of Salmonella typhimurium and Its Effect on Enumeration Procedures

Clark, Carol W.; Ordal, Z. John

doi:10.1128/aem.18.3.332-336.1969

Cited by 59 publications

(41 citation statements)

References 5 publications

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“…The importance of a suitable pre-enrichment medium for the recovery of heat-injured Salmonella prior to selective enrichment has been demonstrated previously (Clark and Ordal 1969;Edel and Kampelmacher 1973). Despite similarities in their composition, commercial preparations of BPW may still contain certain types of component, particularly peptones, or a concentration of a component that affects the recovery performance of that brand.…”

Section: Discussionmentioning

confidence: 86%

Comparison of two commercial preparations of buffered peptone water for the recovery and growth ofSalmonellabacteria from foods

Baylis

MacPhee

Betts

2000

Journal of Applied Microbiology

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E T T S . 2000. This study compared the performance of two commercial preparations of buffered peptone water. Performance was assessed in terms of ability to resuscitate and recover low numbers of stressed cells, buffering capacity, growth of Salmonella bacteria in pure culture and growth of Salmonella in food pre-enrichments. Although both the preparations of BPW had similar chemical compositions, differences in their recovery performance were found. Brand A recovered signi®cantly higher numbers of heat-injured Salmonella (mean 0Á57 log 10 cfu ml À1 difference) in pure culture compared with brand B when dealing with very low inoculum levels. Although brand B had higher buffering capacity, the pH at the end of the pre-enrichment was found to be similar in both media, even in foods such as milk powder which showed the greatest decline in pH. Both brands were comparable in their ability to grow unstressed Salmonella from different food types. In unstressed cell studies, similar cell numbers were recovered at the end of a 24 h incubation period from both media, although brand B yielded a higher biomass. In the food study with unstressed cells, performance was related more to the food type and the likely association between this and the level and type of competitor organisms present, rather than to the brand of medium used.

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Section: Discussionmentioning

confidence: 86%

Comparison of two commercial preparations of buffered peptone water for the recovery and growth ofSalmonellabacteria from foods

Baylis

MacPhee

Betts

2000

Journal of Applied Microbiology

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“…Comparative counts of indicator bacteria in dilute aqueous suspension using both rich nutrient media and minimal or selective media apparently have not been documented, although Postgate & Hunter (1962) have reported greater recoveries of Aerobacter aerogenes NCTC 418,suspended in saline buffer a t 40", when plated on a rich medium than on a minimal rnediuni. It is well established that better recoveries of frozen and thawed, heated, and otherwise stressed bacteria may be obtained on rich than on minimal or selective media (Straka & Stokes, 1959;Milbauer & Grossouicz, 1959;Nakamura & Dawson, 1962;Postgate & Hunter, 19633;Clark & Ordal, 1969;Maxcy, 1070). Furthermore, the discrepancy between counts on rich and minimal or sclectivc inedia appears to increase with length of exposure to freezing (Nakamura & Dawson, 1962), heating (Clark & Ordal, 1969; Inc., Thomasville, Goorgia, U.S.A. * Present address: Davco Manufacturing Co., Dlvlsion of Davis Water and Waste IndurtrleH, [451 Maxcy, 1970)) or chlorine (Milbauer & Grossowicz, 1959;Maxcy, 1970), or suspension in aqueous media (Hoadley, 1966).…”

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confidence: 99%

The Recovery of Indicator Bacteria on Selective Media

Hoadley

Cheng

1974

Journal of Applied Bacteriology

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Summary. The recovery of Pseudomonas aeruginosa, Escherichia coli, and Streptococcus faecalis from aqueous suspending media has been studied with a rich plating medium (trypticase‐soy agar) and selective media. Tap water was highly toxic to all strains investigated. Recovery of Ps. aeruginosa was most successful when phosphate buffer was the diluent. Phosphate buffer did not improve the recovery of E. coli. Streptococcus faecalis remained viable when suspended in double distilled water, deionized distilled water or phosphate buffer. Following a lag period all strains grew in 0.1% peptone water or stream water. Injury preventing recovery of viable cells on selective media occurred during suspension in all aqueous media tested, including those which supported growth. These observations suggest difficulties inherent in the interpretation of bacteriological results obtained during surveys of water sources and a need to reduce the selectivity of recovery media against injured cells.

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“…Further studies are needed to confirm that the reduction in Salmonella spp. populations recovered from the sanitized eggs was due to biocidal activity of the sanitizer and not growth inhibition of injured cells by the brilliant green based selective medium as was reported for other types of microbial stresses incurred during food processing (Clark and Ordal, 1969). The presence of organic matter in the egg wash water could reduce the effectiveness of the PCC.…”

Section: Resultsmentioning

confidence: 69%

Reduction of Salmonella Contamination on Chicken Egg Shells by a Peroxidase‐Catalyzed Sanitizer

Kuo

Kwon

Carey

et al. 1997

Journal of Food Science

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A peroxidase-catalyzed compound (PCC) sanitizer was tested to determine its bactericidal activity on Salmonella typhimurium and Salmonella enteritidis inoculated on egg shell surfaces. Eggs with no treatment were compared to those immersed in either deionized distilled water, PCC or 200 ppm chlorine-treated water for 1, 3 or 5 min. Eggs immersed in PCC or chlorinated water solutions had lower (P Ͻ 0.05) S. typhimurium and S. enteritidis populations than those not exposed to treatments. No differences were detected among PCC and chlorine treatments except the S. typhimurium populations from PCC dipped eggs were significantly higher than those from eggs dipped in the chlorinated water for 1 min. Results indicate that PCC has potential as an effective shell egg sanitizer.

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Thermal Injury and Recovery of Salmonella typhimurium and Its Effect on Enumeration Procedures

Cited by 59 publications

References 5 publications

Comparison of two commercial preparations of buffered peptone water for the recovery and growth ofSalmonellabacteria from foods

Comparison of two commercial preparations of buffered peptone water for the recovery and growth ofSalmonellabacteria from foods

The Recovery of Indicator Bacteria on Selective Media

Reduction of Salmonella Contamination on Chicken Egg Shells by a Peroxidase‐Catalyzed Sanitizer

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