Membrane damage and viability loss of Escherichia coli K-12 and Salmonella enteritidis in liquid egg by thermal death time disk treatment

Journal of Food Protection

Volumn 71, Issue 10, 2008, Pages 1988-1995

  Ukuku, Dike O ^a   Jin, Tony ^a   Zhang, Howard ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; ESCHERICHIA COLI K12; SALMONELLA; SALMONELLA ENTERITIDIS;

EID: 53749100198     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-71.10.1988     Document Type: Article

References (39)

1. Alex, Y.-L. T., S. Ravishankar, and C. E. Sizer. 2001. Effect of low-temperature, high-pressure treatment on the survival of Escherichia coli O157:H7 and Salmonella in unpasteurized fruit juices. J. Food Prot. 64:1122-1127.
2. Ånséhn, S., and L. Nilsson. 1984. Direct membrane-damaging effect of ketoconazole and tioconazole on Candida albicans demonstrated by bioluminescent assay of ATP. Antimicrob. Agents Chemother. 26:22-25.
3. Bayndrl, A., H. Alpas, F. Bozoglu, and M. Hizal. 2004. Efficiency of high-pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. Food Control 17:52-58.
4. Benkerroum, N., and W. E. Sandine. 1988. Inhibitory action of nisin against Listeria monocytogenes. J. Dairy Sci. 71:3237-3244.
5. Braden, C. R. 2006. Salmonella enterica serotype Enteritidis and eggs: a national epidemic in the United States. Clin. Infect. Dis. 43:512-517.
6. Bruce, J., and E. M. Drysdal. 1994. Trans-shell transmission, p. 63-92. In R. G. Board and R. Fuller (ed.), Microbiology of the avian egg. Chapman & Hall, London.
7. Burrin, D. H. 1986. Spectroscopic techniques, p. 124-135. In K. Wilson and K. H. Goulding (ed.), Principles and techniques of practical biochemistry. Edward Arnold Publishers, Ltd., London.
8. Centers for Disease Control and Prevention. 2003. Outbreaks of Salmonella serotype Enteritidis infection associated with eating shell eggs - United States, 1999-2001. Morb. Mortal. Wkly. Rep. 51:1149-1152.
9. Centers for Disease Control and Prevention. 2004. Salmonella serotype Typhimurium outbreak associated with commercially processed egg salad - Oregon, 2003. Morb. Mortal. Wkly. Rep. 53:1132-1134.
10. Chapman, A. G., and D. E. Atkinson. 1977. Adenine nucleotide concentrations and turnover rate. Their correlation with biological activity in bacteria and yeast, p. 253-306. In A. H. Rose and D. W. Tempest (ed.), Advances in microbial physiology. Academic Press, New York.
11. Cheftel, J. C. 1995. Review: high-pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1:75-90.
12. Eblen, D. R., B. A. Annous, and G. M. Sapers. 2005. Studies to select appropriate nonpathogenic surrogate Escherichia coli strains for potential use in place of Escherichia coli O157:H7 and Salmonella in pilot plant studies. J. Food Prot. 68:282-291.
13. Hamid-Samimi, M. H., and K. R. Swartzel. 1984. Pasteurization design criteria for production of extended shelf-life refrigerated liquid whole egg. J. Food Proc. Preserv. 8:219-224.
14. Hitchener, B. J., and A. F. Egan. 1976. Outer-membrane damage in sublethally heated Escherichia coli K-12. Can. J. Microbiol. 23:311-318.
15. International Commission on Microbiological Specification for Foods. 1998. Microorganisms in foods, p. 615. In Microbial ecology of food commodities, vol. 6. Blackie Academic & Professional, New York.
16. Jin, T., H. Zhang, G. Boyd, and J. Tang. 2008. Thermal resistance of Salmonella Enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks. J. Food Eng. 84:608-614.
17. Karl, D. M. 1980. Cellular nucleotide measurements and applications in microbial ecology. Microbiol. Rev. 44:739-796.
18. Linton, M., J. M. J. McClements, and M. F. Patterson. 1999. Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat. J. Food Prot. 62:277-279.
19. Mason, J. 1994. Salmonella Enteritidis control programs in the United States. Int. J. Food Microbiol. 21:155-169.
20. Muriana, P. M. 1997. Effect of pH and hydrogen peroxide on heat inactivation of Salmonella and Listeria in egg white. Food Microbiol. 14:11-19.
21. Muriana, P. M., H. Hou, and R. K. Singh. 1996. A flow-injection system for studying heat inactivation of Listeria monocytogenes and Salmonella Enteritidis in liquid whole egg. J. Food Prot. 59:121-126.
22. Orta-Ramirez, A., J. F. Price, Y. Hsu, G. J. Veeramuthu, J. S. Cherry-Merrit, and D. M. Smith. 1997. Thermal inactivation of E. coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground beef. J. Food Prot. 60:471-475.
23. Osborne, W. W., R. P. Straka, and H. Lineweaver. 1954. Heat resistance of strain of Salmonella in liquid whole egg, egg yolk, and egg white. Food Res. 19:451-463.
24. Palumbo, M. S., S. M. Beers, S. Bhaduri, and S. A. Palumbo. 1996. Thermal resistance of Listeria monocytogenes and Salmonella spp. in liquid egg white. J. Food Prot. 59:1182-1186.
25. Pflug, I. J. 2003. Measuring the thermal resistance of microorganisms: selecting an appropriate test system, correcting for heat transfer lags, and determining minimum heating times. PDA J. Pharm. Sci. Technol. 57:160-185.
26. Schroeder, C. M., A. L. Naugle, W. D. Schlosser, A. T. Hogue, F. J. Angulo, J. S. Rose, E. D. Ebel, W. T. Disney, K. G. Holt, and D. P. Goldman. 2005. Estimate of illnesses from Salmonella Enteritidis in eggs, United States, 2000. Emerg. Infect. Dis. 11:113-115.
27. Schuman, J. D., and B. W. Sheldon. 1997. Thermal resistance of Salmonella spp. and Listeria monocytogenes in liquid egg yolk and white. J. Food Prot. 60:634-638.
28. Shaw, P. E. 1986. The flavour of non-alcoholic fruit beverages, p. 337-368. In E. D. Morton and A. J. Macleod (ed.), Food flavours. Part B. The flavour of beverages. Elsevier, Amsterdam.
29. Sizer, C. E., and V. M. Balasubramaniam. 1999. New intervention processes for minimally processed juices. Food Technol. 53(10):64-67.
30. Tauxe, R. V. 1991. Salmonella: a postmodern pathogen. J. Food Prot. 54:563-568.
31. Tewari, G., D. S. Jayas, and R. A. Holley. 1999. High pressure processing of foods: an overview. Sci. Aliments. 19:619-661.
32. Todd, E. C. D. 2001. Epidemiology and globalization of foodborne disease, p. 1-22. In R. G. Labbi and S. Garcia (ed.), Guide to food-borne pathogens. Wiley-Interscience, New York.
33. Ukuku, D. O., D. J. Geveke, P. Cooke, and H. Q. Zhang. 2008. Membrane damage and viability loss of Escherichia coli K-12 in apple juice treated with radio frequency electric field. J. Food Prot. 71:684-690.
34. Ukuku, D. O., and L. A. Shelef. 1996. Bioluminescence measurements of the antilisterial activity of nisin: compared to ampicillin and streptomycin. J. Biolum. Chemilum. 11:169-173.
35. U.S. Department of Agriculture. 1969. Egg pasteurization manual. ARS 74-48. WRRC, Albany, Calif.
36. Virto, P., P. Manas, I. Alvarez, S. Condon, and J. Raso. 2005. Membrane damage and microbial inactivation by chlorine in the absence and presence of a chlorine-demanding substrate. Appl. Environ. Microbiol. 71:5022-5028.
37. Witter, L. D. 1981. Thermal injury and recovery of selected microorganisms. J. Dairy Sci. 64:174-177.
38. Wong, P. Y., and D. Kitts. 2003. Physicochemical and functional properties of shell eggs following electron beam irradiation. J. Sci. Food Agric. 83:44-52.
39. Woo, I.-S., I.-K. Rhee, and H.-D. Park. 2000. Differential damage in bacterial cells by microwave radiation on the basis of cell wall structure. Appl. Environ. Microbiol. 66:2243-2247.