Decrease of Salmonella typhimurium in Skim Milk and Egg by Heat and Ultrasonic Wave Treatment

1992 ◽  
Vol 55 (9) ◽  
pp. 678-680 ◽  
Author(s):  
DOROTHY M. WRIGLEY ◽  
NATALIE G. LLORCA
Keyword(s):  
Salmonella Typhimurium ◽  
Ultrasonic Wave ◽  
Skim Milk ◽  
Brain Heart Infusion ◽  
Ultrasonic Waves ◽  
Dependent Manner ◽  
Wave Treatment ◽  
Liquid Whole Egg ◽  
Whole Egg ◽  
Number Of Bacteria

Ultrasonic waves induce cavitation which is lethal for many bacteria. When Salmonella typhimurium was suspended in skim milk or brain heart infusion broth and placed in an ultrasonicating water bath, the number of bacteria decreased by 2 to 3 log CFU in a time dependent manner. The killing by ultrasonic waves was enhanced if the menstruum was simultaneously maintained at 50°C. Ultrasonic reduction in S. typhimurium numbers in liquid whole egg ranged from 1–3 log CFU at 50°C. The results indicate that indirect ultrasonic wave treatment is effective in killing Salmonella in some foods.

Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by Ultrasonic Waves under Pressure

2000 ◽  
Vol 63 (4) ◽  
pp. 451-456 ◽  
Author(s):  
PILAR MAÑAS ◽  
RAFAEL PAGÁN ◽  
JAVIER RASO ◽  
FRANCISCO J. SALA ◽  
SANTIAGO CONDÓN
Keyword(s):  
Heat Treatment ◽  
Salmonella Typhimurium ◽  
Salmonella Enteritidis ◽  
Ultrasonic Waves ◽  
Inactivation Rate ◽  
Lethal Temperatures ◽  
Liquid Whole Egg ◽  
Salmonella Senftenberg ◽  
Citrate Phosphate ◽  
Whole Egg

The resistance of Salmonella Enteritidis (ATCC 13076), Salmonella Typhimurium (ATCC 13311), and Salmonella Senftenberg 775W (ATCC 43845) to ultrasonic waves under pressure treatments, at sublethal (manosonication) and lethal temperatures (manothermosonication) in citrate–phosphate buffer and in liquid whole egg was investigated. The influence of treatment parameters on the inactivation rate of manosonication was also studied. Decimal reduction times (Dt) of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg 775W corresponding to a heat treatment at 60°C in pH 7 buffer and in liquid whole egg were 0.068, 0.12, and 1.0 min for buffer, and 0.12, 0.20, and 5.5 min for liquid whole egg. Those corresponding to a manosonication treatment (117 microns, 200 kPa, 40°C) in both media were 0.73, 0.78, and 0.84 min, and 0.76, 0.84, and 1.4 min, respectively. When the amplitude of ultrasonic waves was increased linearly, the inactivation rate of manosonication increased exponentially. The inactivation rate also increased when pressure was raised. However, the magnitude of this increase was progressively smaller at higher pressures. The magnitude of the influence of the amplitude of ultrasonic waves and static pressure on the inactivation rate of manosonication was the same in the three serotypes investigated. Whereas a heat treatment at 60°C only attained a ½-log cycle reduction in the number of Salmonella Senftenberg 775W survivors, a manothermosonication treatment (117 microns and 200 kPa) at this temperature attained a 3-log cycle reduction.

Development of an Effective Two-Step Enrichment Process to Enhance Bax System Detection of Healthy and Injured Salmonella Enteritidis in Liquid Whole Egg and Egg Yolk

2020 ◽  
Vol 83 (3) ◽  
pp. 397-404
Author(s):  
SHISHI HUANG ◽  
TAY BOON HUI ◽  
HYUN-GYUN YUK ◽  
QIANWANG ZHENG
Keyword(s):  
False Negative ◽  
Brain Heart Infusion ◽  
Egg Yolk ◽  
Target Cells ◽  
Detection Accuracy ◽  
Egg Products ◽  
Liquid Whole Egg ◽  
Inhibitory Components ◽  
Enrichment Process ◽  
Whole Egg

ABSTRACT The BAX system for pathogen detection has been highly accurate in a variety of food products. However, false-negative results have been reported for the detection of pathogens in liquid egg products because of failed pathogen resuscitation and the existence of inhibitory components. In this study, a short-time enrichment step was used to simultaneously resuscitate the target cells to the detection level and to dilute the inhibitory components to reduce detection interference. The MP medium (BAX system) enabled faster multiplication of healthy Salmonella cells than did buffered peptone water (BPW) in tested liquid whole egg and egg yolk. However, MP failed to resuscitate heat-injured cells even after 24 h of incubation. Therefore, MP was replaced with BPW as the enrichment broth for the BAX system. However, the use of BPW for a one-step enrichment was not effective for removal of PCR inhibitors in egg yolk, and unstable detection results were obtained. To improve detection accuracy, a second step of enrichment with brain heart infusion was added. This two-step enrichment process shortened the enrichment time to 14 h and greatly increased the number of samples in which the pathogen was detected during the same enrichment time, especially in the liquid egg yolk samples. The validation study revealed 100% diagnostic accuracy of the two-step enrichment process plus the BAX system. These results indicate that a two-step enrichment process added to the BAX system can improve the detection of pathogenic Salmonella in liquid egg products. HIGHLIGHTS

Recovery of Salmonella from Shell Eggs

1991 ◽  
Vol 74 (5) ◽  
pp. 821-826
Author(s):  
Patricia Stephenson ◽  
Felicia B Satchell ◽  
Geraldine Allen ◽  
Wallace H Andrews
Keyword(s):  
Brain Heart Infusion ◽  
Egg Yolk ◽  
Most Probable Number ◽  
Probable Number ◽  
Selective Enrichment ◽  
Shell Eggs ◽  
Peptone Water ◽  
Egg Albumen ◽  
Liquid Whole Egg ◽  
Whole Egg

Abstract A preenrlchment procedure and a direct selective enrichment procedure were compared for recovery of Salmonella artificially inoculated into liquid whole egg, egg yolk, and egg albumen. For liquid whole egg and egg yolk, the 2 procedures were comparable. With egg albumen, however, preenrlchment In lactose broth gave significantly higher recoveries than did direct selective enrichment in either selenite cystine or tetrathionate broths. The lactose preenrlchment procedure was used to determine the survival of S. enterltldla in egg yolk and egg albumen over a period of 7 days. As shown by most probable number determinations, counts of S. enterltldla Inoculated Into egg albumen decreased by 3 log units, whereas those in egg yolk did not change significantly. It is recommended, therefore, that only the egg yolk be examined for this pathogen. In a comparison of 5 different preenrlchment media (lactose broth, brain heart Infusion broth, trypticase soy broth, buffered peptone water, and nutrient broth), lactose broth was somewhat less productive than the other 4 media for the recovery of Salmonella from egg yolks. Trypticase soy broth gave the highest recovery.

Listeria monocytogenes F5069 Thermal Death Times in Liquid Whole Egg1,2

1990 ◽  
Vol 53 (1) ◽  
pp. 6-8 ◽  
Author(s):  
P. M. FOEGEDING ◽  
N. W. STANLEY
Keyword(s):  
Listeria Monocytogenes ◽  
Safety Factor ◽  
Capillary Tube ◽  
Brain Heart Infusion ◽  
Heating Time ◽  
Brain Heart Infusion Broth ◽  
Initial Population ◽  
Thermal Death ◽  
Liquid Whole Egg ◽  
Whole Egg

Thermal death times (F-values) for L. monocytogenes F5069 inoculated into sterile liquid whole egg were determined between 62 and 73°C by a submerged capillary tube procedure. The initial population was 5 × 106 to 2 × 107 CFU/tube (0.05 ml). High populations intentionally were selected to build in a safety factor. At each temperature, F-values were determined to be the shortest heating time which did not permit recovery of L. monocytogenes from six or more replicate tubes. L. monocytogenes were recovered by incubating the entire contents of the capillary tube in brain heart infusion broth at 25°C for 2 weeks. At 62°C, F = 16 min and at 69°C, F = 1.6 min. The zF-value was 7.1°C. Minimal pasteurization of egg would not result in product free from L. monocytogenes if initial populations were large. Ultrapasteurization processes may be designed to produce product free from L. monocytogenes and appropriate for prolonged refrigeration.

Ultrasonic-Assisted Removal of Undesirable Submicron-Sized Particulates To Realize Sustainable and Eco-Friendly Circulation of Drilling Fluid

SPE Journal ◽  
2021 ◽  
pp. 1-11
Author(s):  
Chengwen Wang ◽  
Zehua Chen ◽  
Erding Chen ◽  
Junyi Liu ◽  
Fengfeng Xiao ◽  
...  
Keyword(s):  
Ultrasonic Wave ◽  
Drilling Fluid ◽  
Ultrasonic Waves ◽  
Solid Particles ◽  
Suspension Stability ◽  
Drilling Fluids ◽  
Wave Treatment ◽  
Heat Effects ◽  
Ultrasonic Assisted ◽  
Low Efficiency

Summary Removal of useless and submicrometer-sized solids from drilling fluid, which exert significant effects on drilling performance, is a crucial part of sustainable and eco-friendly circulation in drilling operations. However, current solid-control methods for drilling-fluid reuse and recirculation, such as electronic-adsorption and chemical-flocculation methods, are associated with high cost and low efficiency and/or pollution of drilling fluid. In this study, a novel method using ultrasonic waves has been proposed to remove unwanted submicrometer-sized solids from polysulfonate drilling fluids. The results show that the suspension stability, viscosity, and particle size can all be significantly reduced, while the solid-separation ratio of the drilling fluid can be greatly enhanced by ultrasonic-wave treatment. The parameters of ultrasonic waves are optimized to be power of 3 kW, treating time of 30 minutes, treating frequency of 20 kHz, and ventilation (i.e., air) for 5 minutes in a laboratory scale. The scanning electron microscope (SEM) analysis shows that solid particles exhibit more obvious crystal morphology after ultrasonic-wave treatment, indicating that the breaking of gel-structure of drilling fluid due to the cavitation, mechanical, and heat effects of ultrasonic waves is the main mechanism for decreasing the suspension stability. Thus, the proposed ultrasonic-assisted technique has a high potential for removing undesirable solids from drilling fluid and fulfilling its recirculation in a cost-effective and environmentally friendly manner. This new technology has been successively applied to 12 wells, and good results were obtained.

Synergistic Effect of High Hydrostatic Pressure and Natural Antimicrobials on Inactivation Kinetics ofBacillus cereusin a Liquid Whole Egg and Skim Milk Mixed Beverage

2009 ◽  
Vol 6 (6) ◽  
pp. 649-656 ◽  
Author(s):  
Maria Consuelo Pina-Pérez ◽  
Angela B. Silva-Angulo ◽  
Begoña Muguerza-Marquínez ◽  
D. Rodrigo Aliaga ◽  
Antonio Martínez López
Keyword(s):  
Hydrostatic Pressure ◽  
Synergistic Effect ◽  
High Hydrostatic Pressure ◽  
Skim Milk ◽  
Inactivation Kinetics ◽  
Natural Antimicrobials ◽  
Liquid Whole Egg ◽  
Whole Egg
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