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

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

J Food Prot

Food Safety Intervention Technologies Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA.

Published: October 2008

AI Article Synopsis

  • A study investigated the thermal injury and viability loss of Escherichia coli K-12 and Salmonella Enteritidis in liquid egg products by exposing them to various temperatures (23°C, 54°C, 56°C, 58°C, and 60°C) for up to 240 seconds.
  • At temperatures of 54°C or higher for 120 seconds, sublethal injury was observed in both bacteria, resulting in a significant average viability loss of about 5 log at 54°C or above for 180 seconds.
  • The thermal treatment caused membrane damage and leakage of intracellular substances, indicating that both E. coli and Salmonella experienced similar levels of thermal injury and damage.

Article Abstract

Bacterial injury, including leakage of intracellular substance and viability loss, of Escherichia coli K-12 (ATCC 23716) and Salmonella Enteritidis (ATCC 13076) inoculated in liquid egg white and liquid whole egg was determined by thermal death time disk. E. coli K-12 and Salmonella Enteritidis were inoculated in liquid egg white and liquid whole egg to a final count of 7.8 log CFU/ml and were thermally treated with thermal death time disks at room temperature (23"C), 54, 56, 58, and 60 degrees C from 0 to 240 s. Sublethal injury, leakage of intracellular substances, and viability loss of E. coli K-12 and Salmonella Enteritidis was investigated by plating 0.1 ml on selective trypticase soy agar containing 3% NaCl, 5% NaCl, sorbitol MacConky agar, and xylose lysine sodium tetradecylsulfate and nonselective trypticase soy agar. No significant (P > 0.05) differences on percent injury or viability loss for E. coli K-12 and Salmonella populations were determined in all samples treated at 23 degrees C. Sublethal injury occurred in E. coli and Salmonella populations at 54 degrees C or above for 120 s. Viability losses for both bacteria averaged 5 log at 54 degrees C or above for 180 s, and the surviving populations were below detection (<10 CFU/ml). Thermal treatment at 40 degrees C and above led to membrane damage, leakage, and accumulation of intracellular ATP from 2 to 2.5 log fg/ml and UV-absorbing substances of 0.1 to 0.39 in the treated samples. These results indicate similar thermal injury/damage on both E. coli and Salmonella membranes as determined by the amount of inactivation, viability loss, and leakage of intracellular substances of bacteria.

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Source
http://dx.doi.org/10.4315/0362-028x-71.10.1988DOI Listing

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