Effect of Native Microflora on the Growth Kinetics of Salmonella Enteritidis Strain 04-137 in Raw Ground Chicken
Abstract:Effects of native microflora (NM) on growth kinetics of Salmonella Enteritidis strain 04-137 were studied in raw ground chicken. First, samples of ground chicken with high and low levels of NM (107.1 and 104.9 CFU/g, respectively) were spiked with Salmonella at doses ranging from 101 to 104 CFU/g. The growth kinetics, including the rate constant of growth, r, and the lag period, were similar, but the maximum cell level, N max, was higher at higher initial Salmonella doses for both NM levels. Second, samples of ground chicken with high and low NM levels (106.8 and 104.7 CFU/g, respectively) were spiked with Salmonella and then stored at various constant temperatures ranging from 8 to 32°C. Both N max and r for Salmonella were higher at higher temperatures for both NM levels. Although r for total bacteria, which consisted of NM and Salmonella, was also higher at higher temperatures, N max was constant at all temperatures for both NM levels. Further, Salmonella growth was compared among samples of ground chicken with high and low NM levels and samples of sterilized chicken. Salmonella growth, characterized by both N max and r, was highest in sterilized chicken, followed by chicken with the low NM level. Our growth model successfully described and analyzed the growth of Salmonella and total bacteria in chicken at constant temperatures; using the data obtained, the model also successfully predicted the growth of Salmonella and total bacteria in chicken stored at dynamic temperatures. Our study clarified the effects that different doses of NM in ground chicken had on the growth kinetics of the Salmonella strain and demonstrated the usability of the growth model for foods with NM.
Document Type: Research Article
Affiliations: Laboratory of Veterinary Public Health, Faculty of Agriculture, Tokyo University of Agriculture and Technology, 3-5-8 Saiwai-cho, Fuchu, Tokyo, 183-8509 Japan
Publication date: May 1, 2011
More about this publication?
- IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website). The Journal of Food Protection (JFP) 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 IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at 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