Effects of water activity, ammonia, and Corynebacterium urealyticum on the survival of Salmonella Typhimurium in sterile poultry litter

2021 ◽  
Author(s):  
Alan Gutierrez ◽  
Keith R. Schneider
Keyword(s):  
Salmonella Typhimurium ◽  
Water Activity ◽  
Poultry Litter ◽  
Corynebacterium Urealyticum

Effect of Gamma Irradiation on the Survival of Pathogens in Kwamegi, a Traditional Korean Semidried Seafood

2003 ◽  
Vol 66 (11) ◽  
pp. 2093-2096 ◽  
Author(s):  
S. P. CHAWLA ◽  
D. H. KIM ◽  
C. JO ◽  
J. W. LEE ◽  
H. P. SONG ◽  
...  
Keyword(s):  
Low Temperature ◽  
Salmonella Typhimurium ◽  
Water Activity ◽  
Pathogenic Bacteria ◽  
Radiation Sensitivity ◽  
E Coli ◽  
Public Health Significance ◽  
Irradiation Treatment ◽  
Test Organisms ◽  
Health Significance

Kwamegi (semidried raw Pacific saury) is traditional seafood available in Korea. It has water activity in the range of 0.90 to 0.95. Spoilage and the growth of most pathogenic bacteria is retarded because of low water activity, low temperature, and packaging. However, it is contaminated with bacteria of public health significance and poses a hazard to the consumer because it is consumed raw without any cooking. The effectiveness of these hurdles in preventing the growth of Staphylococcus aureus, Bacillus cereus, Salmonella Typhimurium, and Escherichia coli and the efficacy of irradiation treatment in eliminating these bacteria from kwamegi using inoculated pack studies was examined. Radiation sensitivity of S. aureus, B. cereus, Salmonella Typhimurium, and E. coli in kwamegi was investigated. D10-values of these organisms in kwamegi were 590 ± 13.6, 640 ± 14.9, 560 ± 45.4, and 550 ± 8.6 Gy, respectively. The growth of all four test organisms inoculated into these foods during 4 weeks of storage at an ambient winter temperature (ranging from −5°C to +5°C) was recorded. All four pathogens (inoculated at 106 CFU/g) were eliminated by irradiation at 4 kGy. These studies unequivocally demonstrate that irradiation, with a combination of low water activity and low temperature, results in microbiologically safe kwamegi.

The Roles of Ammonia, Water Activity, and pH in the Salmonellacidal Effect of Long-Used Poultry Litter

1973 ◽  
Vol 17 (1) ◽  
pp. 72 ◽  
Author(s):  
P. C. B. Turnbull ◽  
G. H. Snoeyenbos
Keyword(s):  
Water Activity ◽  
Poultry Litter ◽  
Ammonia Water

Assessment of gaseous ozone treatment on Salmonella Typhimurium and Escherichia coli O157:H7 reductions in poultry litter

2020 ◽  
Vol 117 ◽  
pp. 42-47
Author(s):  
Ruixue Chang ◽  
Pramod Pandey ◽  
Yanming Li ◽  
Chandrasekar Venkitasamy ◽  
Zhao Chen ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Salmonella Typhimurium ◽  
Poultry Litter ◽  
Ozone Treatment ◽  
Escherichia Coli O157 ◽  
Gaseous Ozone

Relative Survival of Four Serotypes of Salmonella enterica in Low–Water Activity Whey Protein Powder Held at 36 and 70°C at Various Water Activity Levels

2014 ◽  
Vol 77 (7) ◽  
pp. 1198-1200 ◽  
Author(s):  
S. M. SANTILLANA FARAKOS ◽  
J. W. HICKS ◽  
J. G. FRYE ◽  
J. F. FRANK
Keyword(s):  
Salmonella Typhimurium ◽  
Whey Protein ◽  
Water Activity ◽  
Salmonella Enterica ◽  
Relative Survival ◽  
Activity Levels ◽  
Pcr Multiplex ◽  
Salmonella Serotypes ◽  
Relative Prevalence ◽  
Increasing Temperature

Salmonella enterica is not able to grow at water activity (aw) levels below 0.94, but it can survive in low-aw foods for long periods of time. Temperature, aw, substrate, and serotype affect its persistence. The aim of this study was to evaluate the influence of temperature and aw on the relative persistence among four serotypes of Salmonella enterica in low-aw whey protein powder. Whey protein powder was equilibrated to aws 0.18 ± 0.02 and 0.54 ± 0.03, inoculated with a cocktail of Salmonella serovars (Agona, Tennessee, Montevideo, and Typhimurium), vacuum sealed, and stored at 36°C for 6 months and at 70°C for 48 h. Presumptive Salmonella colonies (30 to 32) were randomly picked from each plate at the end of each survival study. PCR multiplex serotyping was used to identify the isolates. A multinomial mixed logistic model with Salmonella Tennessee as a reference was used to test for significant differences in frequency distribution of the surviving serotypes. Salmonella Tennessee and Salmonella Agona were the most prevalent surviving serotypes, followed in decreasing order by Salmonella Montevideo and Salmonella Typhimurium. Statistical analysis indicated that temperature (P = 0.003) and aw (P = 0.012) influenced the relative prevalence of the Salmonella serotypes. If other environmental conditions are equal, Salmonella Tennessee is better able to survive than Salmonella Montevideo and Salmonella Typhimurium at higher temperatures and higher aw levels in low-aw whey protein powder held at 36 and 70°C. The relative prevalence of Salmonella Agona to Salmonella Tennessee did not change with increasing temperature (P = 0.211) or aw (P = 0.453). These results should be considered in risk assessment and when developing predictive models for survival of Salmonella in low-aw foods.

Combined effect of acetate and reduced water activity in survival of Salmonella typhimurium 7136.

1981 ◽  
Vol 41 (5) ◽  
pp. 1173-1176 ◽  
Author(s):  
L B Meyer ◽  
S E Martin ◽  
L D Witter
Keyword(s):  
Salmonella Typhimurium ◽  
Water Activity ◽  
Combined Effect ◽  
Reduced Water

scholarly journals Transcriptome sequencing reveals genes and adaptation pathways in Salmonella Typhimurium inoculated in four low water activity foods

2019 ◽  
Vol 82 ◽  
pp. 426-435 ◽  
Author(s):  
Aline Crucello ◽  
Marianna M. Furtado ◽  
Monyca D.R. Chaves ◽  
Anderson S. Sant’Ana
Keyword(s):  
Salmonella Typhimurium ◽  
Water Activity ◽  
Transcriptome Sequencing

Effects of NaCl, Sucrose, and Water Content on the Survival of Salmonella typhimurium on Irradiated Pork and Chicken

1995 ◽  
Vol 58 (5) ◽  
pp. 490-496 ◽  
Author(s):  
DONALD W. THAYER ◽  
GLENN BOYD ◽  
JAY B. FOX ◽  
LEON LAKRITZ
Keyword(s):  
Salmonella Typhimurium ◽  
Water Content ◽  
Water Activity ◽  
Foodborne Pathogens ◽  
Sucrose Concentration ◽  
Primary Mechanism ◽  
Freeze Dried ◽  
Ground Pork ◽  
Pork Loin ◽  
Reduced Water

We investigated the effects of water content, activity, sodium chloride (NaCl) and sucrose contents on the survival of Salmonella typhimurium ATCC 14028 in irradiated mechanically deboned chicken meat (MDCM) and ground pork loin. The effects of NaCl and sucrose concentration were investigated by adding various amounts to MDCM or ground pork loin, or by rehydrating freeze-dried ground pork loin with NaCl solutions with various degrees of saturation. The effects of water content were investigated by rehydrating freeze-dried ground pork loin with different quantities of water. Inoculated samples were irradiated at 5°C in vacuo to various doses up to 6.0 kGy. Highly significant effects (p < 0.01) of water content, water activity (aw) and NaCl content, but not of sucrose content, on the survival of S. typhimurium were identified. The failure of sucrose to provide the same protection for S. typhimurium in meat against radiation argues against reduced water activity being a primary mechanism of protection. The results indicate that the survival of foodborne pathogens on irradiated meats with reduced water content or increased NaCl levels may be greater than expected.

Survival of Salmonella Tennessee, Salmonella Typhimurium DT104, and Enterococcus faecium in Peanut Paste Formulations at Two Different Levels of Water Activity and Fat

2014 ◽  
Vol 77 (8) ◽  
pp. 1252-1259 ◽  
Author(s):  
AI KATAOKA ◽  
ELENA ENACHE ◽  
D. GLENN BLACK ◽  
PHILIP H. ELLIOTT ◽  
CARLA D. NAPIER ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Water Activity ◽  
Enterococcus Faecium ◽  
Peanut Butter ◽  
Agar Plate ◽  
Term Survival ◽  
Log Reduction ◽  
Heat Treated ◽  
Plate Counts ◽  
Fat Level

Long-term survival of heat-stressed Salmonella Tennessee, Salmonella Typhimurium DT104, and Enterococcus faecium was evaluated in four model peanut paste formulations with a combination of two water activity (aw) levels (0.3 and 0.6) and two fat levels (47 and 56%) over 12 months at 20 ± 1°C. Prior to storage, the inoculated peanut paste formulations were heat treated at 75°C for up to 50 min to obtain an approximately 1.0-log reduction of each organism. The cell population of each organism in each formulation was monitored with tryptic soy agar plate counts, immediately after heat treatment, at 2 weeks for the first month, and then monthly for up to 1 year. The log reductions (log CFU per gram) following 12 months of storage were between 1.3 and 2.4 for Salmonella Tennessee, 1.8 and 2.8 for Salmonella Typhimurium, and 1.1 and 2.1 for E. faecium in four types of model peanut paste formulations. Enhanced survivability was observed in pastes with lower aw for all organisms, compared with those with higher aw (P < 0.05). In contrast, the effect of fat level (47 and 56%) on survival of all organisms was not statistically significant (P > 0.05). Whereas survivability of Salmonella Tennessee and Typhimurium DT104 did not differ significantly (P > 0.05), E. faecium demonstrated higher survivability than Salmonella (P < 0.05). Salmonella survived in the model peanut pastes well over 12 months, which is longer than the expected shelf life for peanut butter products. The information from this study can be used to design safer food processing and food safety plans for peanut butter processing.

Sign in / Sign up

Export Citation Format

Share Document