The survival of Salmonella enterica serovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures

K. J. Kinsella, D. M. Prendergast, M. S. McCann, I. S. Blair, D. A. McDowell, J. J. Sheridan

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    Abstract

    Aims: The aim of this study was to investigate changes in Salmonella and total viable count (TVC) survival on beef carcass surfaces stored for 72 h under different combinations of relative humidity (i.e. RH 75% or 96%) and temperature (5°C or 10°C).Methods and Results: The influence of low water activity (aw) and temperature on the survival and growth of Salmonella enterica serovar Typhimurium DT104 and the aerobic mesophilic flora on meat pieces from different sites on beef carcasses was investigated, under controlled conditions (75% or 96% RH; 5 or 10°C) in an environmental cabinet. Salmonella counts declined during storage at low aw (75% RH) conditions at 5°C or 10°C. Salmonella counts increased during storage at high aw (96% RH) at 10°C only. At 5°C, TVCs increased during storage at high aw, but not at low aw. TVCs increased on all samples from carcasses stored at high or low aw at 10°C, except those samples taken from areas of surface fat.Conclusions: This suggests that substrate composition dictates growth rates under low aw conditions. The results are discussed in terms of the possible protective effects of substrate osmolyte accumulation in bacterial survival and/or growth.Significance and Impact of the Study: The data obtained in this study provides useful insights on the influence of aw and temperature on pathogen survival on meat surfaces at chill temperature.
    LanguageEnglish
    Pages171-180
    JournalJournal of Applied Microbiology
    Volume106
    Issue number1
    DOIs
    Publication statusPublished - Jan 2009

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    Salmonella Typhimurium
    plate count
    Salmonella
    relative humidity
    beef
    beef carcasses
    meat
    pathogen survival
    temperature
    water activity
    protective effect
    surface area
    water temperature
    flora
    sampling
    lipids
    methodology

    Cite this

    Kinsella, K. J. ; Prendergast, D. M. ; McCann, M. S. ; Blair, I. S. ; McDowell, D. A. ; Sheridan, J. J. / The survival of Salmonella enterica serovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures. In: Journal of Applied Microbiology. 2009 ; Vol. 106, No. 1. pp. 171-180.
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    abstract = "Aims: The aim of this study was to investigate changes in Salmonella and total viable count (TVC) survival on beef carcass surfaces stored for 72 h under different combinations of relative humidity (i.e. RH 75{\%} or 96{\%}) and temperature (5°C or 10°C).Methods and Results: The influence of low water activity (aw) and temperature on the survival and growth of Salmonella enterica serovar Typhimurium DT104 and the aerobic mesophilic flora on meat pieces from different sites on beef carcasses was investigated, under controlled conditions (75{\%} or 96{\%} RH; 5 or 10°C) in an environmental cabinet. Salmonella counts declined during storage at low aw (75{\%} RH) conditions at 5°C or 10°C. Salmonella counts increased during storage at high aw (96{\%} RH) at 10°C only. At 5°C, TVCs increased during storage at high aw, but not at low aw. TVCs increased on all samples from carcasses stored at high or low aw at 10°C, except those samples taken from areas of surface fat.Conclusions: This suggests that substrate composition dictates growth rates under low aw conditions. The results are discussed in terms of the possible protective effects of substrate osmolyte accumulation in bacterial survival and/or growth.Significance and Impact of the Study: The data obtained in this study provides useful insights on the influence of aw and temperature on pathogen survival on meat surfaces at chill temperature.",
    author = "Kinsella, {K. J.} and Prendergast, {D. M.} and McCann, {M. S.} and Blair, {I. S.} and McDowell, {D. A.} and Sheridan, {J. J.}",
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    The survival of Salmonella enterica serovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures. / Kinsella, K. J.; Prendergast, D. M.; McCann, M. S.; Blair, I. S.; McDowell, D. A.; Sheridan, J. J.

    In: Journal of Applied Microbiology, Vol. 106, No. 1, 01.2009, p. 171-180.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - The survival of Salmonella enterica serovar Typhimurium DT104 and total viable counts on beef surfaces at different relative humidities and temperatures

    AU - Kinsella, K. J.

    AU - Prendergast, D. M.

    AU - McCann, M. S.

    AU - Blair, I. S.

    AU - McDowell, D. A.

    AU - Sheridan, J. J.

    PY - 2009/1

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    N2 - Aims: The aim of this study was to investigate changes in Salmonella and total viable count (TVC) survival on beef carcass surfaces stored for 72 h under different combinations of relative humidity (i.e. RH 75% or 96%) and temperature (5°C or 10°C).Methods and Results: The influence of low water activity (aw) and temperature on the survival and growth of Salmonella enterica serovar Typhimurium DT104 and the aerobic mesophilic flora on meat pieces from different sites on beef carcasses was investigated, under controlled conditions (75% or 96% RH; 5 or 10°C) in an environmental cabinet. Salmonella counts declined during storage at low aw (75% RH) conditions at 5°C or 10°C. Salmonella counts increased during storage at high aw (96% RH) at 10°C only. At 5°C, TVCs increased during storage at high aw, but not at low aw. TVCs increased on all samples from carcasses stored at high or low aw at 10°C, except those samples taken from areas of surface fat.Conclusions: This suggests that substrate composition dictates growth rates under low aw conditions. The results are discussed in terms of the possible protective effects of substrate osmolyte accumulation in bacterial survival and/or growth.Significance and Impact of the Study: The data obtained in this study provides useful insights on the influence of aw and temperature on pathogen survival on meat surfaces at chill temperature.

    AB - Aims: The aim of this study was to investigate changes in Salmonella and total viable count (TVC) survival on beef carcass surfaces stored for 72 h under different combinations of relative humidity (i.e. RH 75% or 96%) and temperature (5°C or 10°C).Methods and Results: The influence of low water activity (aw) and temperature on the survival and growth of Salmonella enterica serovar Typhimurium DT104 and the aerobic mesophilic flora on meat pieces from different sites on beef carcasses was investigated, under controlled conditions (75% or 96% RH; 5 or 10°C) in an environmental cabinet. Salmonella counts declined during storage at low aw (75% RH) conditions at 5°C or 10°C. Salmonella counts increased during storage at high aw (96% RH) at 10°C only. At 5°C, TVCs increased during storage at high aw, but not at low aw. TVCs increased on all samples from carcasses stored at high or low aw at 10°C, except those samples taken from areas of surface fat.Conclusions: This suggests that substrate composition dictates growth rates under low aw conditions. The results are discussed in terms of the possible protective effects of substrate osmolyte accumulation in bacterial survival and/or growth.Significance and Impact of the Study: The data obtained in this study provides useful insights on the influence of aw and temperature on pathogen survival on meat surfaces at chill temperature.

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