Salmonella enteritidis phage type 4 isolates more tolerant of heat, acid, or hydrogen peroxide also survive longer on surfaces

Humphery, T.J.; Slater, E.; McAlpine, K.; Rowbury, R.J.; Gilbert, R.J.

Salmonella enteritidis phage type 4 isolates more tolerant of heat, acid, or hydrogen peroxide also survive longer on surfaces

1995

Humphery, T.J. | Slater, E. | McAlpine, K. | Rowbury, R.J. | Gilbert, R.J.

In a comparative study of different Salmonella ententidis phage type 4 isolates we found that those isolates with enhanced heat tolerance also survived better than isolates that were heat sensitive either at pH 2.6, in 10 mM H2O2, or on surfaces. Culture to the stationary phase increased the heat tolerance of all isolates and the acid and H2O2 tolerance of heat-tolerant isolates. With heat-sensitive isolates, however, extended culture had no impact on survival in H2O2 and only a marginal impact on acid tolerance. The growth phase had no appreciable impact on the surface survival of any of the isolates.

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AGROVOC Keywords

acidity animals chickens chickens classification eggs food contamination heat tolerance humans humans hydrogen peroxide hydrogen peroxide microbial contamination mortality pharmacology salmonella enteritidis salmonella enteritidis salmonellosis strain differences tolerance virology

Bibliographic information

Published in

Applied and environmental microbiology

Volume 61 Issue 8 Pagination 3161 - 3164 ISSN 0099-2240

Other Subjects

Drug effects; Relationships; Clinical isolates; Hydrogen-ion concentration; Salmonella food poisoning; Isolation & purification; Food contamination isolates; Serotyping; Salmonella phages; Surfaces; Hot temperature; Food microbiology

Language

English

Note

2019-12-05

Type

Journal Article; Text

In AGRIS since: 2024-02-27

Format: MODS

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