Inactivation of Salmonella serovars in liquid whole egg by heat following irradiation treatments

Journal of Food Protection

Volumn 69, Issue 9, 2006, Pages 2066-2074

  Alvarez, Ignacio ^a   Niemira, Brendan A ^b   Fan, Xuetong ^b   Sommers, Christopher H ^b  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR SENFTENBERG; SALMONELLA ENTERITIDIS; SALMONELLA TYPHIMURIUM;

EID: 33749340698     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.9.2066     Document Type: Article

References (37)

1. Anonymous. 2002. Salmonella annual summary 2002. U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, National Center for Infectious Diseases, Division of Bacterial and Mycotic Diseases, Foodborne and Diarrheal Diseases Branch, Atlanta.
2. Copin, M. P., F. Nau, M. Roignant, V. Audiot, and A. Painvin. 1994. Transformation, décontamination et stabilisation, p. 133-190. In J. L. Thapon and C. M. Bourgeois (ed.), L'oeuf et les ovoproduits. Technique and Documentation Lavoisier, Paris.
3. Doyle, M. E., and A. S. Mazzotta. 2000. Review of studies on the thermal resistance of salmonellae. J. Food Prot. 63:779-795.
4. Farkas, J. 1998. Irradiation as a method for decontaminating food. Int. J. Food Microbiol. 44:189-204.
5. Foster, P. L. 2005. Stress responses and genetic variation in bacteria. Mutat. Res. 569:3-11.
6. Hamid-Samimi, M., K. R. Swartzel, and H. R. Ball. 1984. Flow behaviour of liquid whole egg during thermal treatments. J. Food Sci. 49:132-136.
7. Herald, T. J., and D. M. Smith. 1989. Functional properties and composition of liquid whole egg proteins as influenced by pasteurization and frozen storage. Poult. Sci. 68:1461-1469.
8. Jeantet, R., F. Baron, F. Nau, M. Roignant, and G. Brulé. 1999. High intensity pulsed electric fields applied to egg white: effect on Salmonella Enteritidis inactivation and protein denaturation. J. Food Prot. 62:1381-1386.
9. Jorgensen, F., S. Leach, J. W. Stephen, A. Davies, G. S. A. B. Stewart, and T. Humphrey. 2000. Invasiveness in chicken, stress resistance and RpoS status of wild-type Salmonella enterica subsp. enterica serovar Typhimurium definitive type 104 and serovar Enteritidis phage type 4 strains. Microbiology 146:3227-3235.
10. Kempe, L. L. 1955. Combined effects of heat and ionizing radiation. Appl. Microbiol. 3:346-352.
11. Kim, A. Y., and D. W. Thayer. 1996. Mechanism by which gamma irradiation increases the sensitivity of Salmonella Typhimurium ATCC 14028 to heat. Appl. Environ. Microbiol. 62:1759-1763.
12. Lee, D. U., V. Heinz, and D. Knorr. 2003. Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg. Innov. Food Sci. Emerg. Technol. 4:387-393.
13. Licciardello, J. J. 1964. Effect of temperature on radiosensitivity of Salmonella Typhimurium. J. Food Sci. 29:469-474.
14. Lovett, J., J. G. Bradshaw, and J. T. Peeler. 1982. Thermal inactivation of Yersinia enterocolitica in milk. Appl. Environ. Microbiol. 44:517-519.
15. Ma, C. Y., M. R. Sahasrabudhe, L. M. Poste, V. R. Harwalkar, J. R. Chambers, and K. P. J. O'Hara. 1990. Gamma irradiation of shell eggs. Internal and sensory quality, physicochemical characteristics, and functional properties. Can. Inst. Food Sci. Technol. J. 23:226-232.
16. Mackey, B. M., and C. M. Derrick. 1982. The effect of sub-lethal injury by heating, freezing, drying and gamma-radiation on the duration of the lag phase of Salmonella typhimurium. J. Appl. Bacteriol. 53:243-251.
17. Mañas, P., R. Pagán, I. Álvarez, and S. C. Usón. 2003. Survival of Salmonella senftenberg 775W to current liquid whole egg pasteurization treatments. Food Microbiol. 20:593-600.
18. Mañas, P., R. Pagan, J. Raso, F. J. Sala, and S. Condón. 2003. Inactivation of Salmonella Enteritidis, Salmonella Typhimurium, and Salmonella Senftenberg by ultrasonic waves under pressure. J. Food Prot. 63:451-456.
19. Monk, J. D., L. R. Beuchat, and M. P. Doyle. 1994. Irradiation inactivation of food-borne microorganisms. J. Food Prot. 58:197-208.
20. Nakauma, M., K. Saito, T. Katayama, M. Tada, and S. Todoriki. 2004. Radiation-heat synergism for inactivation of Alicyclobacillus acidoterrestris spores in citrus juice. J. Food Prot. 67:2538-2543.
21. Pagán, R., P. Mañas, I. Álvarez, and F. J. Sala. 1998. Heat resistance in different heating media of Listeria monocytogenes ATCC 15313 grown at different temperatures. J. Food Saf. 18:205-219.
22. Petter, J. G. 1993. Detection of two smooth colony phenotypes in a Salmonella enteritidis isolate which vary in their ability to contaminate eggs. Appl. Environ. Microbiol. 59:2884-2890.
23. Proctor, B. E., R. P. Joslin, J. T. R. Nickerson, and E. E. Lockhart. 1953. Elimination of Salmonella in whole egg powder by cathode ray irradiation of egg magma prior to drying. Food Technol. 7:291-296.
24. Radomyski, T., E. A. Murano, D. G. Olson, and P. S. Murano. 1994. Elimination of pathogens of significance in food by low-dose irradiation: a review. J. Food Prot. 57:73-86.
25. Raso, J., and G. V. Barbosa-Cánovas. 2003. Nonthermal preservation of foods using combined processing techniques. Crit. Rev. Food Sci. 43:265-285.
26. Rowe, M. T., and R. Kirk. 1999. An investigation into the phenomenon of cross-protection in Escherichia coli O157:H7. Food Microbiol. 16:157-164.
27. Schaffner, D. E, M. K. Hamdy, R. T. Toledo, and M. L. Tift. 1989. Salmonella inactivation in liquid whole egg by thermoradiation. J. Food Sci. 54:902-905.
28. Schuman, J. D., and B. W. Sheldon. 1997. Thermal resistance of Salmonella spp. and Listeria monocytogenes in liquid egg yolk and egg white. J. Food Prot. 60:634-638.
29. Serrano, L. E., E. A. Murano, K. Shenoy, and D. G. Olson. 1997. D values of Salmonella enteritidis isolates and quality attributes of shell eggs and liquid whole eggs treated with irradiation. Poult. Sci. 76:202-206.
30. Sherry, A. E., M. F. Patterson, and R. H. Madden. 2004. Comparison of 40 Salmonella enterica serovars injured by thermal, high-pressure and irradiation stress. J. Appl. Microbiol. 96:887-893.
31. Szczawinska, M. 1981. Effect of the irradiation of bacteria upon their survival rate during conventional methods of meat preservation, p. 401-411. In Combination processes in food irradiation. Proceedings of the IAEA/FAO Symposium, Columbia, Sri Lanka, 24 to 28 November 1980. International Atomic Energy Agency, Vienna.
32. Tenaillon, O., E. Denamur, and I. Matic. 2004. Evolutionary significance of stress-induced mutagenesis in bacteria. Trends Microbiol. 12:264-270.
33. Thayer, D. W., S. Songprasertchai, and G. Boyd. 1991. Effects of heat and ionizing radiation on Salmonella typhimurium in mechanically deboned chicken meat. J. Food Prot. 54:718-724.
34. Tomlins, R. I., and Z. J. Ordal. 1976. Thermal injury and inactivation in vegetative bacteria, p. 153-191. In F. A. Skinner and W. B. Hugo (ed.), Inhibition and inactivation of vegetative microbes. Academic Press, London.
35. Tood, E. C. D. 1996. Worldwide surveillance of foodborne disease: the need to improve. J. Food Prot. 59:82-92.
36. Welt, B. A., A. A. Teixeira, M. O. Balaban, G. H. Smerage, D. E. Hintenlang, and B. J. Smittle. 2001. Irradiation as a pretreatment to thermal processing. J. Food Sci. 66:844-849.
37. Wong, P. Y. Y., and D. D. Kitts. 2003. Physicochemical and functional properties of shell eggs following electron beam irradiation. J. Sci. Food Agric. 83:44-52.