Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or Salt

Cotterill, O. J.; Glauert, J.

doi:10.3382/ps.0481156

Cited by 36 publications

(24 citation statements)

References 3 publications

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“…Egg samples were inoculated with ca 10 6 organisms from a 24 hour Trypticase Soy Broth culture of S. oranienburg. Two types of experiments were used to arrive at D, F, and Z values (Stumbo, 1965;Cotterill and Glauert, 1969). All D values, and F above 50°C., were determined in thermal death tubes (T.D.T) unless otherwise indicated.…”

Section: Methodsmentioning

confidence: 99%

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Thermal Destruction Curves for Salmonella oranienburg in Egg Products ,

1973

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This paper offers an improved method of constructing thermal destruction curves (T.D.C). It summarizes data on the times and temperatures required to kill salmonellae in various egg products. Also, additional data are presented and T.D.C. are constructed for a wide range of conditions. Further evidence is obtained that Z for salmonellae varies in different products. Water activity influences Z. This concept provides a better method of predicting thermal process conditions. The data indicate that T.D.C. for different products intersect near a common point. A point of intersection was determined by minimizing the sum of the squares of the differences between the observed and hypothetical slopes of the T.D.C. This point for several egg products was at 29,240 minutes and 42.3°C.

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Section: Methodsmentioning

confidence: 99%

“…Total counts on Trypticase Soy Agar and the Salmonellae Survival Test (S.S.T.) described by Cotterill and Glauert (1969), were used to determine if salmonellae survived the heat treatment.…”

Section: Methodsmentioning

confidence: 99%

Thermal Destruction Curves for Salmonella oranienburg in Egg Products ,

1973

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“…Even at these growth-permitting a w s (reduced using various solutes), there was usually some effect on heat tolerance (7,9,17), and when an increase was not observed, this could be explained in terms of the experimental protocol.…”

Section: Discussionmentioning

confidence: 99%

Habituation of Salmonella spp. at Reduced Water Activity and Its Effect on Heat Tolerance

Mattick

Jørgensen

Legan³

et al. 2000

Appl Environ Microbiol

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The effect of habituation at reduced water activity (a w ) on heat tolerance of Salmonella spp. was investigated. Stationary-phase cells were exposed to a w 0.95 in broths containing glucose-fructose, sodium chloride, or glycerol at 21°C for up to a week prior to heat challenge at 54°C. In addition, the effects of different a w s and heat challenge temperatures were investigated. Habituation at a w 0.95 resulted in increased heat tolerance at 54°C with all solutes tested. The extent of the increase and the optimal habituation time depended on the solute used. Exposure to broths containing glucose-fructose (a w 0.95) for 12 h resulted in maximal heat tolerance, with more than a fourfold increase in D 54 values. Cells held for more than 72 h in these conditions, however, became as heat sensitive as nonhabituated populations. Habituation in the presence of sodium chloride or glycerol gave rise to less pronounced but still significant increases in heat tolerance at 54°C, and a shorter incubation time was required to maximize tolerance. The increase in heat tolerance following habituation in broths containing glucose-fructose (a w 0.95) was RpoS independent. The presence of chloramphenicol or rifampin during habituation and inactivation did not affect the extent of heat tolerance achieved, suggesting that de novo protein synthesis was probably not necessary. These data highlight the importance of cell prehistory prior to heat inactivation and may have implications for food manufacturers using low-a w ingredients.

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“…Our third isolate (Salmonella serotype Oranienburg DD2229) was originally provided by Dupont from their Salmonella library ( Jensen and Hubner, 1996). Salmonella serotype Oranienburg is, historically, a common strain of Salmonella used for LE pasteurization studies (Gibbons and Moore, 1944;Schneider, 1946;Solowey et al, 1946;Winter et al, 1946;Cantor and McFarlane, 1949;Solowey et al, 1949;Anellis et al, 1954;Cotterill, 1968;Cotterill and Glauert, 1969;McBee and Cotterill, 1971;Cotterill and Glauert, 1972;Cotterill et al, 1973). The estimated asymptotic z-value of Salmonella in 10% SLWE is 11.5°C (standard error = 2.1°C), which is approximately 85% higher than the 6.2°C reported by Jung and Beuchat (2000), while our estimated asymptotic D-values are also larger ( Table 2) than these authors reported.…”

Section: Discussionmentioning

confidence: 35%

Kinetics Model Comparison for the Inactivation ofSalmonellaSerotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg

Gurtler

Marks²,

Bailey³

et al. 2013

Foodborne Pathogens and Disease

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The goal of this study was to determine the inactivation kinetics of Salmonella in commercial 10% salted liquid whole egg (LWE) to assist the U.S. Department of Agriculture in writing new liquid egg pasteurization guidelines. Current data are not sufficient for predicting thermal inactivation kinetics of Salmonella spp. for use in updating pasteurization guidelines for many types of liquid egg products, including salted LWE (SLWE). This is, in part, due to variations in Salmonella strains and changes in the processing of liquid egg products that have arisen in the past 40 years. Pasteurization guidelines are currently being reevaluated in light of recent risk assessments. Heat-resistant Salmonella serovars Enteritidis and Oranienburg were composited and mixed into 10% SLWE, resulting in final populations of approximately 5.7-7.8 log colony-forming units (CFU)/mL. Inoculated egg was injected into glass capillary tubes, flame-sealed, and heated in a water bath at 60, 62.2, 63.3, 64.3, or 66°C. Contents were surface-plated and incubated at 37°C for 24 h. Survival curves were not log-linear (log levels versus time), but decreased rapidly, and after initial periods became linear. Asymptotic decimal reduction values at each temperature were calculated from survivor curves with a minimum inactivation of 5.0 log CFU/mL. The asymptotic thermal D-values for SLWE were 3.47, 2.23, 1.79, 1.46, and 1.04 min at 60, 62.2, 63.3, 64.3, or 66°C, respectively. The calculated thermal z-value was 11.5°C. A model that predicts lethality for given times and temperatures that was developed predicted that the current pasteurization requirements for 10% SLWE (i.e., 63.3°C for 3.5 min, or 62.2°C for 6.2 min) are not sufficient to inactivate 7 log CFU/mL of Salmonella and only achieve approximately 4 log CFU/mL inactivation. This model will assist egg-products manufacturers and regulatory agencies in designing pasteurization processes to ensure product safety.

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Thermal Resistance of Salmonellae in Egg Yolk Products Containing Sugar or Salt

Cited by 36 publications

References 3 publications

Thermal Destruction Curves for Salmonella oranienburg in Egg Products ,

Thermal Destruction Curves for Salmonella oranienburg in Egg Products ,

Habituation of Salmonella spp. at Reduced Water Activity and Its Effect on Heat Tolerance

Kinetics Model Comparison for the Inactivation ofSalmonellaSerotypes Enteritidis and Oranienburg in 10% Salted Liquid Whole Egg

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