Relation of the heat resistance of salmonellae to the water activity of the environment.

Applied Microbiology
J M GoepfertC H Amundson

Abstract

The effect of water activity (a(w)) on the heat resistance of eight strains of Salmonella was studied. Heat resistance of the organisms increased as the a(w) of the heating menstruum was reduced. Sucrose afforded the cells a greater degree of protection than did fructose, glycerol, and sorbitol. A direct correlation between a(w) and heat resistance could not be established over the range of a(w) levels tested in this study. There was variation among the strains of salmonellae in the magnitude of the increase in heat resistance as the a(w) level was reduced. All strains of Salmonella tested showed a greater increase in heat resistance than S. senftenberg 775W as the environment became drier. Washed cells had D values 25 to 75% lower than unwashed cells. Prior growth of the organisms in media with a reduced a(w) increased the heat resistance of the organisms when glycerol, but not when sucrose, was the controlling substance.

References

Jun 1, 1966·Journal of General Microbiology·W G Murrell, W J Scott
Jan 1, 1969·Applied Microbiology·H NgJ A Garibaldi

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Citations

Jun 1, 1979·Applied and Environmental Microbiology·H NgK L Mihara
Oct 31, 2000·Applied and Environmental Microbiology·K L MattickT J Humphrey
Aug 30, 2001·Applied and Environmental Microbiology·K L MattickT J Humphrey
Mar 1, 1971·Applied Microbiology·W A MoatsV M Edwards
Jun 1, 1975·Applied Microbiology·L R Beuchat, E K Heaton
Feb 14, 2017·Journal of Food Science·Nathan M AndersonElizabeth M Grasso-Kelley
Jun 17, 2020·Food Microbiology·Sahar MalekmohammadiTeresa M Bergholz
Mar 30, 2021·Veterinary World·Sumit SharmaMelinda J Wilkins
Aug 23, 2019·Journal of Food Science·Sreenivasula Reddy BoreddyJeyamkondan Subbiah
Nov 26, 2020·Food Research International·Ren YangJuming Tang
Dec 20, 2011·Applied and Environmental Microbiology·Jinkyung KimXiuping Jiang

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