Biphasic thermal inactivation kinetics in Salmonella enteritidis PT4

Article Abstract:

A study was conducted on the thermal inactivation kinetics of Salmonella enteritidis PT4 between 49 and 60 degrees C. Data revealed that the survivor curves at 60 degrees C were biphasic when high-density stationary-phase populations and sensitive enumeration were used. The reduction time of the tail subpopulation at 60 degrees C was more than four times that of the majority population. Heating of the cells at 59 degrees C in the presence of chloramphenicol resulted in reductions in the levels of tailing. The reductions were greatest in the higher chloramphenicol concentration.

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Habituation of Salmonella spp. at reduced water activity and its effect on heat tolerance

Article Abstract:

Salmonella can become heat-resistant depending on what type of medium it is stored in prior to heat inactivation. When habituated at reduced water activity, it became heat tolerant at 54 deg. C. in all solutes that were tested.

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Survival and filamentation of Salmonella enterica serovar enteritidis PT4 and Salmonella enterica serovar typhimurium DT104 at low water activity

Article Abstract:

Both Salmonella enterica serovar enteritidis and Salmonella enterica serovar tyhpimurium can survive at low water activity. This means they could survive in food products that have water activity values between 0.92 and 0.98.

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