| Thermal death time measurement using thin flexible sleeves: a new experimental approach for determining microbial destruction kinetics in fluids of arbitrary viscosity. | |
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MedLine Citation:
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PMID: 21219753 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The thermal death time kinetics of Salmonella Enteritidis (SE) was measured in buffer, egg yolk, and albumen using thin layer plastic sleeves. The sleeves allowed for the loading and sampling of liquids of high or unusual viscosity, as in the case of yolk and albumen, and accepted relatively large volumes (2 to 3 ml) of fluid. The sleeves maintained the volume of the fluid in a thin layer and could be easily handled for heat exposure. The thin layer maintained one-dimensional heat transfer and minimized temperature gradients, thus preventing parts of the fluid from experiencing different heating rates. A representative strain of SE associated with an egg-based salmonellosis outbreak was used in this study. The D- and z-values of the chosen strain, H7037, were measured in buffer, yolk, and albumen. In buffer, SE had the following mean (±standard deviation) D-values: D(55°C) = 3.51 ± 0.30 min, D(57°C) = 1.75 ± 0.13 min, and D(60°C) = 0.25 ± 0.06 min. In yolk, D(58°C) = 0.90 ± 0.05, D(60°C) = 0.26 ± 0.03, and D(62°C) = 0.20 ± 0.02. In albumen, D(55°C) = 1.26 ± 0.31, D(56°C) = 0.68 ± 0.10, and D(57°C) = 0.44 ± 0.04. The z-values for SE calculated from these D-values were 4.29 ± 0.39°C in buffer, 6.12 ± 0.26°C in yolk, and 4.63 ± 1.14°C in albumen. The sleeves allowed one consistent approach to determining thermal death time kinetics regardless of viscosity. |
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Authors:
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Gregory J Fleischman; Mani K Badvela; Andre Rehkopf; Cynthia M Stewart |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. |
Journal Detail:
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Title: Journal of food protection Volume: 73 ISSN: 1944-9097 ISO Abbreviation: J. Food Prot. Publication Date: 2010 Dec |
Date Detail:
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Created Date: 2011-01-11 Completed Date: 2011-01-31 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 7703944 Medline TA: J Food Prot Country: United States |
Other Details:
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Languages: eng Pagination: 2301-5 Citation Subset: IM |
Affiliation:
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U.S. Food and Drug Administration, National Center for Food Safety and Technology, 6502 South Archer Road, Summit-Argo, Illinois 60501, USA. gregory.fleischman@fda.hhs.gov |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Consumer Product Safety Egg Yolk / microbiology Eggs / analysis, microbiology* Food Preservation / methods* Hot Temperature Humans Microbial Viability* Ovalbumin / analysis Salmonella Food Poisoning / prevention & control Salmonella enteritidis / growth & development* Viscosity* |
| Chemical | |
Reg. No./Substance:
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9006-59-1/Ovalbumin |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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