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.

Inactivation of Salmonella Serovars in Liquid Whole Egg by Heat following Irradiation Treatments†

2006 ◽  
Vol 69 (9) ◽  
pp. 2066-2074 ◽  
Author(s):  
IGNACIO ALVAREZ ◽  
BRENDAN A. NIEMIRA ◽  
XUETONG FAN ◽  
CHRISTOPHER H. SOMMERS
Keyword(s):  
Thermal Treatment ◽  
Ionizing Radiation ◽  
Salmonella Enteritidis ◽  
Egg Quality ◽  
Thermal Treatments ◽  
Foodborne Illnesses ◽  
Liquid Whole Egg ◽  
Salmonella Serovars ◽  
Salmonella Senftenberg ◽  
Whole Egg

Salmonella is a frequent contaminant on eggs and is responsible for foodborne illnesses in humans. Ionizing radiation and thermal processing can be used to inactivate Salmonella in liquid whole egg, but when restricted to doses that do not affect egg quality, these technologies are only partially effective in reducing Salmonella populations. In this study, the effect of ionizing radiation in combination with thermal treatment on the survival of Salmonella serovars was investigated. Of the six Salmonella serovars tested, Salmonella Senftenberg was the most resistant to radiation (Dγ = 0.65 kGy) and heat (D55°C = 11.31 min, z = 4.9°C). Irradiation followed by thermal treatment at 55 or 57°C improved the pasteurization process. Radiation doses as low as 0.1 kGy prior to thermal treatments synergistically reduced the D55°C and D57°C of Salmonella Senftenberg 3.6- and 2.5-fold, respectively. The D55°C and D57°C of Salmonella Typhimurium were reduced 2- and 1.4-fold and those of Salmonella Enteritidis were reduced 2- and 1.6-fold, respectively. Irradiation prior to thermal treatment would enable the reduction of heat treatment times by 86 and 30% at 55 and 57°C, respectively, and would inactivate 9 log units of Salmonella serovars.

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 and Salmonella Senftenberg in Liquid Whole Egg Using Generally Recognized as Safe Additives, Ionizing Radiation, and Heat

2007 ◽  
Vol 70 (6) ◽  
pp. 1402-1409 ◽  
Author(s):  
IGNACIO ALVAREZ ◽  
BRENDAN A. NIEMIRA ◽  
XUETONG FAN ◽  
CHRISTOPHER H. SOMMERS
Keyword(s):  
Salmonella Enteritidis ◽  
Sorbic Acid ◽  
The United States ◽  
Radiation Doses ◽  
Thermal Treatments ◽  
Log Reduction ◽  
Viable Cells ◽  
Liquid Whole Egg ◽  
Salmonella Senftenberg ◽  
Whole Egg

The effect of combining irradiation and heat (i.e., irradiation followed by heat [IR-H]) on Salmonella Enteritidis and Salmonella Senftenberg inoculated into liquid whole egg (LWE) with added nisin, EDTA, sorbic acid, carvacrol, or combinations of these GRAS (generally recognized as safe) additives was investigated. Synergistic reductions of Salmonella populations were observed when LWE samples containing GRAS additives were treated by gamma radiation (0.3 and 1.0 kGy), heat (57 and 60°C), or IR-H. The presence of additives reduced the initial radiation Dγ-values (radiation doses required to eliminate 90% of the viable cells) by 1.2- to 1.5-fold, the thermal decimal reduction times (Dt-values) by up to 3.5- and 1.8-fold at 57 and 60°C, respectively, and the thermal Dt-values after irradiation treatments by up to 3.4- and 1.5-fold at 57 and 60°C, respectively, for both Salmonella serovars. Of all the additives investigated, nisin at a concentration of 100 IU/ml was the most effective at reducing the heat treatment times needed to obtain a 5-log reduction of Salmonella. Thus, while treatments of 21.6 min at 57°C or of 5 min at 60°C should be applied to achieve a 5-log reduction for Salmonella in LWE, only 5.5 min at 57°C or 2.3 min at 60°C after a 0.3-kGy radiation pretreatment was required when nisin at a concentration of 100 IU/ml was used. The synergistic reduction of Salmonella viability by IR-H treatments in the presence of GRAS additives could enable LWE producers to reduce the temperature or processing time of thermal treatments (current standards are 60°C for 3.5 min in the United States) or to increase the level of Salmonella inactivation.

Destruction of Salmonella Senftenberg on the Shells of Intact Eggs by Thermoultrasonication

2005 ◽  
Vol 68 (4) ◽  
pp. 841-844 ◽  
Author(s):  
M. C. CABEZA ◽  
M. L. GARCÍA ◽  
L. de la HOZ ◽  
I. CAMBERO ◽  
J. A. ORDÓÑEZ
Keyword(s):  
Heat Treatment ◽  
Ultrasonic Treatment ◽  
Salmonella Enteritidis ◽  
Ultrasonic Waves ◽  
Combined Effect ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Combined Process ◽  
Killing Effect ◽  
D Values ◽  
Salmonella Senftenberg

The combined effect of ultrasonic waves and heat treatment applied simultaneously was evaluated on the survival of strains of Salmonella Senftenberg on shells of intact eggs. This combined process has a higher killing effect than heat treatment alone. The decimal reduction times (D-values) were decreased by 65.2 to 11.1% in the temperature range studied (57.8 to 67°C). In contrast to the effect on Salmonella enterica serovar Enteritidis in a previous study, thermoultrasonication had no important advantage for elimination of Salmonella Senftenberg. However, because 52°C is a nonlethal temperature for Salmonella Senftenberg, the conditions used for the elimination of Salmonella Enteritidis (52°C for 12 min) in the previous study would be equivalent to ultrasonic treatment alone in the present study. This thermoultrasonication treatment may result in a 100-fold greater reduction of Salmonella Senftenberg than that achieved by common in-shell egg pasteurization (60°C for 3.5 min).

Survival of Salmonella senftenberg 775W to current liquid whole egg pasteurization treatments

2003 ◽  
Vol 20 (5) ◽  
pp. 593-600 ◽  
Author(s):  
Pilar Mañas ◽  
Rafael Pagán ◽  
Ignacio Alvarez ◽  
Santiago Condón Usón
Keyword(s):  
Liquid Whole Egg ◽  
Salmonella Senftenberg ◽  
Whole Egg

Bacterial Resistance to Ultrasonic Waves under Pressure at Nonlethal (Manosonication) and Lethal (Manothermosonication) Temperatures

1999 ◽  
Vol 65 (1) ◽  
pp. 297-300 ◽  
Author(s):  
R. Pagán ◽  
P. Mañas ◽  
J. Raso ◽  
S. Condón
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Synergistic Effect ◽  
Aeromonas Hydrophila ◽  
Salmonella Enteritidis ◽  
Bacterial Resistance ◽  
Lethal Effect ◽  
Ultrasonic Waves ◽  
Relative Pressure ◽  
Lethal Effects

ABSTRACT The decimal reduction times of Streptococcus faecium,Listeria monocytogenes, Salmonella enteritidis, and Aeromonas hydrophila corresponding to heat treatment at 62°C were 7.1, 0.34, 0.024, and 0.0096 min, and those corresponding to manosonication treatment (40°C, 200 kPa, 117 μm) were 4.0, 1.5, 0.86, and 0.90 min, respectively. The manosonication decimal reduction times of the four species investigated decreased sixfold when the amplitude was increased from 62 to 150 μm and fivefold when the relative pressure was raised from 0 to 400 kPa. In L. monocytogenes, S. enteritidis, and A. hydrophila, the lethal effect of manothermosonication was the result of the addition of the lethal effects of heat and manosonication, whereas in S. faecium it was a synergistic effect.

Inactivation of Escherichia Coli 0157:H7 and Salmonella Enteritidis in Liquid Egg Using Continuous Pulsed Electric Field System

2006 ◽  
Vol 1 (5) ◽  
Author(s):  
Malek Amiali ◽  
Michael Ngadi ◽  
James P. Smith ◽  
Vijaya Raghavan
Keyword(s):  
Escherichia Coli ◽  
Electric Field ◽  
Field Intensity ◽  
Electric Field Intensity ◽  
Salmonella Enteritidis ◽  
Processing Temperature ◽  
Bacterial Inactivation ◽  
E Coli ◽  
Liquid Whole Egg ◽  
Whole Egg

This study sought to evaluate the effect of PEF parameters such as electric field intensity and number of pulses on the inactivation of Escherichia coli O157:H7 and Salmonella Enteritidis suspended in liquid whole egg. The medium was inoculated with 108 CFU ml-1 of E. coli O157:H7 or S. Enteritidis and was treated continuously at 10, 20 or 30°C using electric field intensity of either 20 or 30 kV cm-1. A biphasic instant reversal PEF waveform with up to 105 pulses of 2 µs in width was applied. Bacterial inactivation increased with increasing applied electric field intensity, number of pulses and processing temperature. Maximum reductions of 3.9 and 3.6 log cycles were obtained for E. coli O157:H7 and S. Enteritidis, respectively. The maximum input energies required to inactivate E. coli O157:H7 and S. Enteritidis were 538 and 914 J, respectively. The higher kinetic value was obtained for S. Enteritidis (0.043 µs-1) representing the more heat–PEF sensitive bacteria compared to E. coli O157:H7.

Nisin Reduces the Thermal Resistance of Listeria monocytogenes Scott A in Liquid Whole Egg

1999 ◽  
Vol 62 (9) ◽  
pp. 999-1003 ◽  
Author(s):  
KELLEY P. KNIGHT ◽  
FRANCIS M. BARTLETT ◽  
ROBIN C. McKELLAR ◽  
LINDA J. HARRIS
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Logistic Equation ◽  
Glass Ampoule ◽  
Log Reduction ◽  
Egg Products ◽  
Current Minimum ◽  
Liquid Whole Egg ◽  
D Values ◽  
Whole Egg

D-values (decimal reduction times) and z-values (increase in temperature required for a 1-log change in D-value) for Listeria monocytogenes Scott A were determined in liquid whole egg with nisin (0 or 10 μg ml−1) and NaCl (0 or 10%) by a submerged glass ampoule procedure. Samples were plated onto nonselective agar at appropriate intervals, and D-values were determined using a modified biphasic logistic equation. Addition of NaCl increased D-values at all temperatures tested. The addition of nisin to unsalted liquid whole egg resulted in a rapid 4-log reduction in viable counts within the first hour. Nisin significantly (P ≤ 0.05) decreased D-values at lower (<58°C) temperatures in both unsalted and salted liquid whole egg but had little effect on the D-values at current minimum U.S. and Canadian pasteurization temperatures (60°C without NaCl; 63°C with NaCl). However, when nisin was added 2 h prior to heat treatment, D-values were significantly (P ≤ 0.05) reduced at these temperatures. Inhibitory levels of nisin were detected in the liquid whole egg postpasteurization. Nisin could have a favorable impact on the control of L. monocytogenes in pasteurized liquid egg products.

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