Thermal Injury and Recovery of Salmonella enterica Serovar Enteritidis in Ground Chicken with Temperature, pH, and Sodium Chloride as Controlling Factors
Cells of Salmonella enterica serovar Enteritidis were grown at 25 and 35 C, heat injured (55, 60, and 62.5°C), and recovered in tryptic soy broth (TSB) at various NaCl concentrations (2.0 and 3.5%) and pH levels (5.5 and 6.5). To assess the interactions of growth temperature,
heating temperature, NaCl concentration and pH on the thermal injury and recovery of Salmonella Enteritidis in ground chicken, a randomized design with each experimental combination was used. When a logistic equation for nonlinear survival curves was used, D-values of cells of
Salmonella Enteritidis grown at 25°C were 7.60, 5.73, and 4.81 min at 55, 60, and 62.5°C, respectively. For cells grown at 35°C, the D-values were 12.38, 7.45, and 5.70 min at 55, 60, and 62.5°C. The influence of tryptic soy agar and double modified lysine agar
(DMLIA) on the recovery of heat-injured cells was determined. Recovery was significantly reduced on DMLIA at increased pH levels and NaCl concentrations. Higher numbers of cells were recovered in TSB with 2.0% NaCl than in TSB with 3.5% NaCl. It was observed that the rate of recovery of heat-injured
cells was similar at each pH. Therefore, a pH range of 5.5 to 6.5 does not have a major inhibitory effect on the recovery of Salmonella Enteritidis.
Document Type: Research Article
Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602, USA
Publication date: September 1, 2006
More about this publication?
IAFP members must first sign in on the right to access full text articles of JFP
First published in 1937, the Journal of Food Protection®
, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal
is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection®
is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: email@example.com
or Web site: www.foodprotection.org
- Information for Authors
- Submit a Paper
- Subscribe to this Title
- Membership Information
- Information for Advertisers
- ingentaconnect is not responsible for the content or availability of external websites