Literature DB >> 11246904

Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium.

P Mañas1, R Pagan, I Leguérinel, S Condon, P Mafart, F Sala.   

Abstract

The survival of Salmonella typhimurium (ATCC 13311) heated and recovered in media with 0, 1, 2, 3, 4 or 5% (w/w) added sodium chloride was investigated. A protective effect in the heating medium and an inhibitory effect in the recovery medium were observed. The results showed an interaction between the effect on, D(58 degrees C) values, of sodium chloride concentration in both media. Lower concentration in the heating media led to a greater effect of the sodium chloride concentration in the recovery media. When the sodium chloride concentration was the same in both media, the protective effect exerted in the heating media dominated over its inhibitory effect in the recovery media.

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Year:  2001        PMID： 11246904     DOI： 10.1016/s0168-1605(00)00423-2

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN： 0168-1605            Impact factor:   5.277


  8 in total

1.  Quantification of the effect of culturing temperature on salt-induced heat resistance of bacillus species.

Authors:  Heidy M W den Besten; Eric-Jan van der Mark; Lonneke Hensen; Tjakko Abee; Marcel H Zwietering
Journal:  Appl Environ Microbiol       Date:  2010-05-07       Impact factor: 4.792

2.  Predictive thermal inactivation model for effects of temperature, sodium lactate, NaCl, and sodium pyrophosphate on Salmonella serotypes in ground beef.

Authors:  Vijay K Juneja; Harry M Marks; Tim Mohr
Journal:  Appl Environ Microbiol       Date:  2003-09       Impact factor: 4.792

3.  Unexpected thermal destruction of dried, glass bead-immobilized microorganisms as a function of water activity.

Authors:  C Laroche; P Gervais
Journal:  Appl Environ Microbiol       Date:  2003-05       Impact factor: 4.792

Review 4.  Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food Preservation.

Authors:  Guillermo Cebrián; Pilar Mañas; Santiago Condón
Journal:  Front Microbiol       Date:  2016-05-20       Impact factor: 5.640

Review 5.  A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products.

Authors:  Thilini Piushani Keerthirathne; Kirstin Ross; Howard Fallowfield; Harriet Whiley
Journal:  Pathogens       Date:  2016-11-18

Review 6.  Physiology of the Inactivation of Vegetative Bacteria by Thermal Treatments: Mode of Action, Influence of Environmental Factors and Inactivation Kinetics.

Authors:  Guillermo Cebrián; Santiago Condón; Pilar Mañas
Journal:  Foods       Date:  2017-11-30

7.  Isolation Procedure for CP E. coli from Caeca Samples under Review towards an Increased Sensitivity.

Authors:  Natalie Pauly; Yvonne Klaar; Tanja Skladnikiewicz-Ziemer; Katharina Juraschek; Mirjam Grobbel; Jens André Hammerl; Lukas Hemmers; Annemarie Käsbohrer; Stefan Schwarz; Diana Meemken; Bernd-Alois Tenhagen; Alexandra Irrgang
Journal:  Microorganisms       Date:  2021-05-20

8.  Gastric Fluid and Heat Stress Response of Listeria monocytogenes Inoculated on Frankfurters Formulated with 10%, 20%, and 30% Fat Content.

Authors:  Hack-Youn Kim; Cheon-Jei Kim; Sung Gu Han; Sunah Lee; Kyoung-Hee Choi; Yohan Yoon
Journal:  Korean J Food Sci Anim Resour       Date:  2014-02-28       Impact factor: 2.622
  8 in total

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