Isolation of Salmonella resistant to hypochlorous acid from a poultry abattoir

Letters in Applied Microbiology

Volumn 27, Issue 6, 1998, Pages 379-382

  Mokgatla, R M ^a   Brozel V S ^b   Gouws, P A ^a  

^a UNIVERSITY OF THE WESTERN CAPE   (South Africa)

^b UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

[No Author keywords available]

Indexed keywords

CHLORINE COMPOUNDS;

ABSORBANCES; BLEEDINGS; DIFFERENT STAGES; EFFECTIVE CONCENTRATION; GRAM-NEGATIVE BACTERIA; HYPOCHLOROUS ACIDS; POULTRY PRODUCTS; TRYPTONE;

SALMONELLA;

HYPOCHLOROUS ACID;

ABSORPTION SPECTROSCOPY; ARTICLE; BACTERIUM ISOLATION; BLEEDING; CONCENTRATION (PARAMETERS); CULTURE MEDIUM; FOOD CONTAMINATION; NONHUMAN; POULTRY; SALMONELLA; SCALD; SLAUGHTERHOUSE;

BACTERIA (MICROORGANISMS); NEGIBACTERIA; SALMONELLA;

EID: 0031733005     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.1998.00432.x     Document Type: Article

References (19)

1. Beckers, H.J., Roberts, D., Pietzsch, O., van Schothorst, M., Vassiliadis P. and Kampelmacher, E.H. (1987) Replacement of Muller-Kauffmann's tetrathionate brilliant green bile broth by Rappaport-Vassiliadis magnesium chloride malachite green broth in the standard method for the detection of Salmonellae. International Journal of Food Microbiology 4, 59-64.
2. Brözel, V.S., Pietersen, B. and Cloete, T.E. (1993) Adaptation of bacterial cultures to non-oxidising water treatment bactericides. Water SA 19, 259-262.
3. Droffner, M.L. and Yamamoto, N. (1992) Role of naudixic acid in isolation of Salmonella typhimurium strains capable of growth at 48°C. Current Microbiology 25, 257-260.
4. Flores, A. (1991) Professional ethics and food safety. Food Technology 45, 124-129.
5. Foster, J.W. and Hall, H.K. (1990) Adaptive acidification tolerance response of Salmonella typhimurium. Journal of Bacteriology 172, 771-778.
6. Foster, J.W. and Spector, M.P. (1995) How Salmonella survives against the odds. Annual Review of Microbiology 49, 145-174.
7. Jaquette, C.B., Beuchat, L.R. and Mahon, B.E. (1996) Efficacy of chlorine and heat treatment in killing Salmonella stanley inoculated onto Alfalfa seeds and growth and survival of the pathogen during sprouting and storage. Applied and Environmental Microbiology 62, 2212-2215.
8. Kafel, S. and Pogorzelska, E. (1987) Improvement of Salmonella recovery from frozen ground meat by transfer of small volumes of pre-enriched samples. International Journal of Food Microbiology 5, 81-85.
9. Korber, D.R., Choi, A., Wolfaardt, G.M., Ingham, S.C. and Caldwell, D.E. (1997) Substratum topography influences susceptibility of Salmonella enteritidis biofilms to trisodium phosphate. Applied and Environmental Microbiology 63, 3352-3358.
10. Kotula, K.L., Kotula, A.W., Rose, B.E., Pierson, C.J. and Camp, M. (1997) Reduction of aqueous chlorine by organic material. Journal of Food Protection 60, 276-282.
11. Leyer, G.L. and Johnson, E.A. (1997) Acid adaptation sensitizes Salmonella typhimurium to hypochlorous acid. Applied and Environmental Microbiology 63, 461-467.
12. Marriott, N.G. (1994) Principles of Food Sanitation. New York: Chapman and Hall.
13. Mendonca, A.F., Amoroso, T.L. and Knabel, S.J. (1994) Destruction of Gram-negative food-borne pathogens by high pH involves disruption of the cytoplasmic membrane. Applied and Environmental Microbiology 60, 4009-4014.
14. Mir, J., Morató, J. and Ribas, F. (1997) Resistance to chlorine of freshwater bacterial strains. Journal of Applied Microbiology 82, 7-18.
15. Notermans, S., Gallhoff, G., Zwietering, M.H. and Mead, G.C. (1995) The HACCP concept: specification of criteria using quantitative risk assessment. Food Microbiology 12, 81-90.
16. Pietersen, B., Brözel, V.S. and Cloete, T.E. (1995) The reaction of bacterial cultures to oxidising water treatment biocides. Water SA 21, 173-176.
17. Radford, S. and Board, R.G. (1995) The influence of sodium chloride and pH on the growth of Salmonella enteritidis PT4. Letters in Applied Microbiology 20, 11-13.
18. Russell, A.D., Furr, J.R. and Maillard, J. (1997) Microbial susceptibility and resistance to biocides. ASM News 63, 481-487.
19. Tietjen, M. and Fung, D.Y.C. (1995) Salmonellae and food safety. Critical Reviews in Microbiology 21, 53-83.