Thermal resistance of heat-, cold-, and starvation-injured Salmonella in irradiated comminuted Turkey.
作者： ALISSA M. WESCHE , BRADLEY P. MARKS , ELLIOT T. RYSER
DOI: 10.4315/0362-028X-68.5.942
关键词:
摘要: To investigate the effects of sublethal stress on Salmonella thermal inactivation kinetics, an eight-strain cocktail was subjected to heat shock (30 min at 54 degrees C), cold (2 h 4 and starvation (10 days in phosphate buffer harvested by centrifugation, inoculated into irradiated comminuted turkey. Immediately after stressing, cocktails contained 89.1% heat-injured, 44.7% cold-injured, 67.7% starvation-injured cells, as determined plating selective nonselective media. D60 C-values for heat-shocked (0.64 Trypticase soy agar containing 0.6% yeast extract [TSAYE], 0.35 xylose lysine desoxycholate [XLD] agar) were higher (P < 0.05) than those unshocked control (0.41 TSAYE, 0.17 XLD), whereas -values cold-shocked (0.38 XLD) not significantly different from control. Starved cells had same C-value TSAYE did cocktail, but XLD lower (0.14 min). Although thermally protective, increased resistance, indicating that product history physiological state should be considered when developing validating processes. observed media all treatments Therefore, culture used assess response microorganisms a challenge performance standards lethality.
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