Sensitivity of multidrug-resistant Salmonella typhimurium DT104 to organic acids and thermal inactivation in liquid egg products |
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| Affiliation: | 1. State Key Laboratory for Quality and Safety of Agro-products, Faculty of Electrical Engineering and Computer Science, Ningbo University, Ningbo 315211, PR China;2. State Key Laboratory for Quality and Safety of Agro-products, School of Material Science and Chemical Engineering, Ningbo University, Ningbo 315211, PR China;3. College of Pharmacy, Hebei Medical University, Shijiazhuang 050017, PR China;1. Institute of Plant Biotechnology, Campus de Excelencia Internacional Regional ‘Campus Mare Nostrum’, Universidad Politécnica de Cartagena, Campus Muralla del Mar s/n, 30202, Cartagena, Murcia, Spain;2. Department of Food Engineering, Campus de Excelencia Internacional Regional ‘Campus Mare Nostrum’, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203, Cartagena, Murcia, Spain;1. Oregon State University Seafood Research and Education Center, 2001 Marine Dr Rm 253, Astoria, OR 97103, USA;2. Korea University, Dept of Food Bioscience and Technology, Seoul, South Korea;1. Department of Food and Animal Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea;2. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul 151-921, Republic of Korea;3. Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 232-916, Republic of Korea;1. Department of Food Science and Technology, Faculty of Technology and Community Development, Thaksin University, Phatthalung Campus, Phatthalung, 93210, Thailand;2. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand;3. Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido, 041-8611, Japan;4. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4, Minato, Tokyo, 108-8477, Japan;5. Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, 21111 Lakeshore Road, Ste. Anne de Bellevue, Quebec, H9X 3V9, Canada |
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| Abstract: | A mixture of four Salmonella typhimurium DT104 strains and a mixture of four S. typhimurium non-DT104 strains were examined for their ability to grow in tryptic soy broth (TSB) acidified with acetic, lactic, citric, or malic acids at pH 5·4, 4·4, and 3·7. Significantly (P<0·05) higher numbers of S. typhimurium DT104 cells were detected at pH 4·4 and 4·0 in TSB acidified with acetic acid and at pH 4·4 and 3·7 in TSB acidified with lactic acid compared to non-DT104 cells. Acid-shocked and non-shocked (control) cells were plated on TSA (pH 7·3) acidified with lactic acid at pH 5·4, 4·4, and 4·0 and on TSA (pH 7·0±0·2) containing 0·5, 2·5, and 5% sodium chloride. Populations of acid-shockedS. typhimurium DT104 and non DT104 cells recovered on acidified or salt-supplemented TSA were significantly (P<0·05) lower than those of non-shocked cells. A significantly lower number of acid-shocked non-DT104 cells recovered on TSA at pH 5·4, compared to acid-shocked DT104 cells, suggests that DT104 cells may be more resistant to acid shock and subsequent exposure to acid pH. D values and z values of acid-shocked or non-shocked cells of DT104 and non-DT104 strains in liquid whole egg (WE), egg yolk (EY), egg white (EW), whole egg+10% salt (WES), and egg yolk+10% salt (EYS) were determined. Differences in thermal sensitivity of the two types of cells were few. Rates of thermal inactivation of S. typhimurium DT104 cells indicate that the USDA pasteurization process would eliminate >8 log10cfu ml−1of EW heated at 57°C and >11 log10cfu ml−1of WE, EY, WES, or EYS heated at 61°C. D values of acid-shocked DT104 and non-DT104 cells heated in liquid egg products were significantly (P<0·05) lower than those of respective non-shocked cells. |
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