Effects of reduction in beef surface water activity on the survival of Salmonella Typhimurium DT104 during heating

M. S. McCann, D. A. McDowell, J. J. Sheridan

    Research output: Contribution to journalArticle

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    Abstract

    Aim: To investigate the influence of reducing beef surface water activity (aw) on the survival of Salmonella Typhimurium DT104 during heating.Methods and Results: Beef discs were surface inoculated with S. Typhimurium DT104 and either untreated or dried to achieve surface aw values of 0·95, 0·85 and 0·70. The samples were vacuum packed, heat-treated at 60°C and removed at predetermined times. The inactivation curves were influenced by aw and treatment time. Biphasic inactivation curves were observed for S. Typhimurium DT104 heat-treated on beef samples with altered aw values, which were characterized by an initial decline in cell numbers at commencement of heating followed by a much slower rate of inactivation during the remaining treatment period. Point estimates of the heating time required to achieve a 1 log reduction on beef surfaces with aw of 0·99, 0·95, 0·85 and 0·70 were 0·5, 1·55, 11·25 and 17·79 min, respectively.Conclusions: A decrease in beef surface aw can substantially enhance the survival of S. Typhimurium DT104 after heating.Significance and Impact of the Study: Caution needs to be taken using dry air as a decontamination method as this may rapidly decrease product surface and pathogen aw values resulting in enhanced survival.
    LanguageEnglish
    Pages1901-1907
    JournalJournal of Applied Microbiology
    Volume106
    Issue number6
    DOIs
    Publication statusPublished - Jun 2009

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    Salmonella typhimurium
    Heating
    Water
    Hot Temperature
    Decontamination
    Vacuum
    Cell Count
    Air
    Red Meat

    Cite this

    McCann, M. S. ; McDowell, D. A. ; Sheridan, J. J. / Effects of reduction in beef surface water activity on the survival of Salmonella Typhimurium DT104 during heating. In: Journal of Applied Microbiology. 2009 ; Vol. 106, No. 6. pp. 1901-1907.
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    abstract = "Aim: To investigate the influence of reducing beef surface water activity (aw) on the survival of Salmonella Typhimurium DT104 during heating.Methods and Results: Beef discs were surface inoculated with S. Typhimurium DT104 and either untreated or dried to achieve surface aw values of 0·95, 0·85 and 0·70. The samples were vacuum packed, heat-treated at 60°C and removed at predetermined times. The inactivation curves were influenced by aw and treatment time. Biphasic inactivation curves were observed for S. Typhimurium DT104 heat-treated on beef samples with altered aw values, which were characterized by an initial decline in cell numbers at commencement of heating followed by a much slower rate of inactivation during the remaining treatment period. Point estimates of the heating time required to achieve a 1 log reduction on beef surfaces with aw of 0·99, 0·95, 0·85 and 0·70 were 0·5, 1·55, 11·25 and 17·79 min, respectively.Conclusions: A decrease in beef surface aw can substantially enhance the survival of S. Typhimurium DT104 after heating.Significance and Impact of the Study: Caution needs to be taken using dry air as a decontamination method as this may rapidly decrease product surface and pathogen aw values resulting in enhanced survival.",
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    Effects of reduction in beef surface water activity on the survival of Salmonella Typhimurium DT104 during heating. / McCann, M. S.; McDowell, D. A.; Sheridan, J. J.

    In: Journal of Applied Microbiology, Vol. 106, No. 6, 06.2009, p. 1901-1907.

    Research output: Contribution to journalArticle

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    AU - McDowell, D. A.

    AU - Sheridan, J. J.

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    N2 - Aim: To investigate the influence of reducing beef surface water activity (aw) on the survival of Salmonella Typhimurium DT104 during heating.Methods and Results: Beef discs were surface inoculated with S. Typhimurium DT104 and either untreated or dried to achieve surface aw values of 0·95, 0·85 and 0·70. The samples were vacuum packed, heat-treated at 60°C and removed at predetermined times. The inactivation curves were influenced by aw and treatment time. Biphasic inactivation curves were observed for S. Typhimurium DT104 heat-treated on beef samples with altered aw values, which were characterized by an initial decline in cell numbers at commencement of heating followed by a much slower rate of inactivation during the remaining treatment period. Point estimates of the heating time required to achieve a 1 log reduction on beef surfaces with aw of 0·99, 0·95, 0·85 and 0·70 were 0·5, 1·55, 11·25 and 17·79 min, respectively.Conclusions: A decrease in beef surface aw can substantially enhance the survival of S. Typhimurium DT104 after heating.Significance and Impact of the Study: Caution needs to be taken using dry air as a decontamination method as this may rapidly decrease product surface and pathogen aw values resulting in enhanced survival.

    AB - Aim: To investigate the influence of reducing beef surface water activity (aw) on the survival of Salmonella Typhimurium DT104 during heating.Methods and Results: Beef discs were surface inoculated with S. Typhimurium DT104 and either untreated or dried to achieve surface aw values of 0·95, 0·85 and 0·70. The samples were vacuum packed, heat-treated at 60°C and removed at predetermined times. The inactivation curves were influenced by aw and treatment time. Biphasic inactivation curves were observed for S. Typhimurium DT104 heat-treated on beef samples with altered aw values, which were characterized by an initial decline in cell numbers at commencement of heating followed by a much slower rate of inactivation during the remaining treatment period. Point estimates of the heating time required to achieve a 1 log reduction on beef surfaces with aw of 0·99, 0·95, 0·85 and 0·70 were 0·5, 1·55, 11·25 and 17·79 min, respectively.Conclusions: A decrease in beef surface aw can substantially enhance the survival of S. Typhimurium DT104 after heating.Significance and Impact of the Study: Caution needs to be taken using dry air as a decontamination method as this may rapidly decrease product surface and pathogen aw values resulting in enhanced survival.

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