Heat Resistance of Salmonella: the Uniqueness of Salmonella senftenberg 775W

Of approximately 300 cultures of Salmonella, representing 75 different serotypes, none was found to be as heat-resistant as S. senftenberg 775W. However, S. blockley 2004 was 5 times more heat-resistant and S. senftenberg 775W was 30 times more heat-resistant than S. typhimurium Tm-1, the reference strain in this study. All other strains of Salmonella tested, including 19 strains of S. senftenberg and 7 strains of S. blockley, had decimal reduction times at 57 C of about 1 min, equivalent to that of the reference organism, Tm-1. As observed in other bacterial species, strain 775W is more heat-sensitive in the log phase than in the stationary phase of growth. Cells from cultures grown at 44 C were more heat-resistant than those grown at either 35 or 15 C; the medium of growth, whether minimal or complex, made no appreciable difference in heat resistance. Cells from cultures limited by a carbon source were killed at a much slower rate than those limited by a nitrogen source and exhibited a 1-hr lag at 55 C before a significant rate of kill was attained. For any given set of growth conditions, strain 775W was always more heat-resistant than another strain of S. senftenberg, 197B, which has normal heat resistance.     

Destruction of Staphylococcus aureus during frankfurter processing.

We studied the thermal resistance of Staphylococcus aureus during frankfurter processing in respect to whether staphylococci are killed by the heating step of the process and whether heat injury interferes with the quantitative estimation of the survivors. With S. aureus 198E, heat injury could be demonstrated only when large numbers of cells (10(8)/g) were present and at a product temperature of 140 degrees F (60 degrees C). On tryptic soy agar and tryptic soy agar plus 7% NaCl media, at temperatures less than 140 degrees F, the counts were virtually identical; above 140 degrees F, the counts converged, with the organisms dying so rapidly that heat injury was not demonstrable. Heat injury was thus judged not to interfere with the quantitative estimation of staphylococci surviving the normal commercial heating given frankfurters. By using a combination of direct plating on tryptic soy agar and a most-probable-number technique, we detected no viable cells (less than 0.3/g) of several strains of S. aureus in frankfurters heated to 160 degrees F (71.1 degrees C). This temperature is compatible with the normal final temperature to which federally inspected processors heat their frankfurters and with the temperature needed to destroy salmonellae.     

Growth of Staphylococcus and Salmonella on Frankfurters With and Without Sodium Nitrite

Conventional and nitrite-free frankfurters in loosely wrapped packages were compared as to their ability to support growth of Salmonella, Staphylococcus, and their naturally occurring spoilage flora at 7 C (simulating refrigerated storage) and 20 C (simulating possible temperature abuse). At 7 C Salmonella did not grow in either type of frankfurter; Staphylococcus and the natural spoilage flora sometimes grew more rapidly in the absence of nitrite, but the difference was not significant. At 20 C growth of Salmonella, Staphylococcus, and of the spoilage flora was, at most, only slightly faster on nitrite-free frankfurters. Salmonella was not suppressed in broth culture experiments the pH and nitrite content found in frankfurters. Although either type of frankfurter can become hazardous due to growth of Salmonella or Staphylococcus, no unusual or additional hazard resulted from the omission of nitrite from frankfurters.     

The heat resistance of Listeria monocytogenes

Heat resistance data for Listeria monocytogenes are reviewed. The organism is appreciably more resistant than common Salmonella serotypes but less resistant than Salmonella senftenberg 775W. Reports that the organism can survive heating at 80°C have not been substantiated and are incompatible with carefully determined D and z values in milk and a range of foods. Cooking food to an internal temperature of 70°C for 2 min is adequate to ensure destruction of L. monocytogenes. Normal pasteurization procedures will inactivate L. monocytogenes in milk but the margin of safety is greater for vat pasteurization than for high temperature short time treatment.     

Microbial Penicillinase in Soft Types of Cheese

Penicillinase activity was found in commercial samples of Limburger, Liederkranz, and Brick, as well as in Roquefort and Danish Blue cheeses. The numbers of penicillinase-producing bacteria in the cheese flora were estimated by use of the most probable numbers technique coupled with penicillinase determinations on the individual cultures. Although streptococci constituted the predominant flora in most of the samples, significant numbers of penicillinase-producing bacteria were also observed. Six of seven penicillinase-producing isolates that were studied in detail were micrococci; the other was an unidentified gram-positive, catalase-positive rod. The results suggest the widespread occurrence of penicillinase-forming micrococci on the surfaces of soft types of cheese.     

Thermal Resistance of Salmonellae and Staphylococci in Foods

The heat-resistant Salmonella senftenberg 775W and two strains of Staphylococcus aureus were tested at temperatures up to 68.3 C (71.1 C for S. senftenberg) in four different media. From the survival data, decimal reduction times (D values) were calculated for each set of conditions, and decimal reduction time curves were constructed for each bacterial strain in each medium. Slopes of decimal reduction time curves (Z(D)) ranged from 4.52 to 6.38 C with a single exception. There was no statistical heterogeneity among the remaining values. Results were in close agreement with published results of similar studies conducted at somewhat lower temperatures and support the practice of using a slope value (Z(D)) of 5.56 C for establishing time-temperature relationships for food processing. It is recommended that such a decimal reduction time curve not be extrapolated to temperatures more than 5.56 C higher than those actually tested.     

Inactivation of Mycobacterium bovis in meat products.

The time-temperature combinations necessary to destroy Mycobacterium bovis in meat products were determined. In any given time, M. bovis was destroyed at temperatures 6 to 7 degrees C (ca. 12 degrees F) lower than those necessary for destruction of members of the Mycobacterium avium-Mycobacterium intracellulare complex. Hence, any processing heat adequate to kill M. avium-M. intracellulare-complex organisms will provide a very large safety factor with respect to M. bovis. Benzalkonium chloride treatment of wiener specimens for cultural examination effectively destroyed the normal flora of wiener emulsion without reducing the numbers of M. bovis. Treatment with a phenolic disinfectant followed by formaldehyde vapor was effective in disinfecting equipment contaminated with meat emulsion containing M. bovis.     

Microbiology of Lebanon Bologna

Various aspects of the microbiology of the Lebanon bologna process were studied. Manufacture of Lebanon bologna appeared to be similar to that of summer sausage and other fermented sausages and consisted of a lactic acid fermentation by lactobacilli accompanied by the production of cured meat color from the reduction of nitrate by micrococci. The traditional process consists of aging coarse ground beef at 5 C for several days. Aging the beef for about 10 days was necessary to allow development of lactic acid bacteria; for successful fermentation, the concentration of lactic acid producers must be 10(4)/g or more. At least 3% NaCl was necessary to suppress the development of pseudomonads during the aging period; higher concentrations of salt suppress the development of the lactic acid-producing flora. During aging, in the presence of salt, the predominant flora developing on the meat consisted of catalase-positive, gram-positive rods and cocci; during fermentation at 35 C, the predominant flora became catalase-negative, gram-positive rods with characteristics of lactobacilli. Lebanon bologna could be made from frozen beef if the meat was thawed, salted, and aged. However, bolognas could not be made from unaged beef unless a lactic acid starter culture was used. The microflora of several commercial bolognas is reported also.     

Improvements to a lysine medium for detection of salmonellas by elctrical conductance

Improvements in performance of a lysine conductance medium for the detection of salmonellas were achieved from a study of the effects of its various components. When sodium biselenite was included as an inhibitor for non-salmonella organisms conductance signals were depressed. The inclusion of sodium chloride reduced this toxicity and improved conductance responses. Increasing the pH to pH 7.0 prevented the medium becoming too acidic and inhibitory to salmonellas. The new medium detected 70-0% of salmonella-positive animal protein samples.     

Low molecular weight milk whey components protect Salmonella senftenberg 775W against heat by a mechanism involving divalent cations

AIMS: To investigate which components of milk increase the heat resistance of Salmonella senftenberg 775W, and to explore the mechanisms that could be involved in this protective effect. METHODS AND RESULTS: The heat resistance of Salm. senftenberg was determined in a specially designed resistometer in several heating media. The molecules responsible for the thermal protective effect of milk were in the protein fraction, even in the < 3000 Da ultrafiltrate. The protective effect was lost when whey was demineralized. The former protective effect was restored when calcium or magnesium was added. Milk components protected cell envelopes of Salm. senftenberg from heat damage. CONCLUSIONS: The protein fraction and divalent cations were responsible for the protective effect of milk. The whole protective effect on Salm. senftenberg was not the result of the addition of the protective effect of each component, but the result of a synergistic effect of some of them interacting. SIGNIFICANCE AND IMPACT OF THE STUDY: This work could be useful for improving food preservation and hygiene treatments. It also contributes to our knowledge of microbial physiology.     

Fate of Bacteria in Chicken Meat During Freeze-Dehydration, Rehydration, and Storage

Total plate counts were determined on boneless cooked, cubed chicken meat obtained from a commercial processor. Survival of the natural flora was determined after the meat was freeze-dehydrated and rehydrated at room temperature for 30 min and 50, 85, and 100 C for 10 min. Total counts of bacteria in the rehydrated samples were determined during storage of the meat at 4, 22, and 37 C until spoilage odor was detectable. Meat samples were inoculated with Staphylococcus aureus, then dried, rehydrated, and stored at the same temperatures. Numbers of surviving organisms in the inoculated samples were determined with use of both selective and nonselective media. Representative genera surviving the various rehydration treatments were determined. Approximately 32% of the bacteria in the meat survived during dehydration and rehydration at room temperature. Many numbers and types of vegetative bacteria also survived rehydration at 50 C. When meat was rehydrated at 85 or 100 C, the initial count was less than one per gram. The only organisms isolated from samples rehydrated at 85 or 100 C were of the genus Bacillus. S. aureus in inoculated samples survived dehydration and rehydration at 60 C. Storage of all rehydrated samples at 4 C gave a good shelf life (18 or more days). The study indicates that freeze-dehydrated meat should be produced with adequate microbiological control and that such meat should be rehydrated in very hot water.     

Repeated Examinations, Using the Laparotomy Sampling Technique, of the Gastro-intestinal Microflora of Baboons Fed a Natural or a Synthetic Diet

S ummary . Semi-quantitative studies on serial gastro-intestinal aspirates taken at laparotomy showed an increase in both numbers and types of organisms on passing down the baboon intestine from stomach to colon. In baboons fed a natural diet of fresh fruit and vegetables, the stomach, duodenum, and jejenum were sparsely populated, the flora consisting mainly of yeasts and lactobacilli, together with small numbers of faecal streptococci, micrococci and staphylococci. The mid-ileum was more heavily populated, yeasts, lactobacilli and faecal streptococci being present in most samples, while lactose-fermenting enterobacteria were isolated from half the aspirates, and in some, small numbers of micrococci, staphylococci and Clostridium welchii were present. The caecum and colon aspirates were heavily populated with all the organisms mentioned above. Differences between the intestinal flora of baboons fed the natural diet and baboons fed a synthetic diet were similar to the difference noted previously (Uphill, 1973) for the faecal flora. The suitability of laparotomy technique as a means of examining the flora of the various regions of the baboon gut is discussed.     

Probiotic effect of lactic acid bacteria in the feed on growth and survival of fry of Atlantic cod (Gadus morhua)

A growing concern for the high consumption of antibiotics in aquaculture has initiated a search for alternative methods of disease control. Improved resistance against infectious diseases can be achieved by the use of probiotics. Probiotics are live microorganisms supplemented in food or feed which give beneficial effects on the intestinal microbial balance. In the present study a dry feed containing lactic acid bacteria (Carnobacterium divergens) isolated from Atlantic cod (Gadus morhua)intestines was given to cod fry. After three weeks of feeding the fry was exposed to a virulent strain of Vibrio anguillarum. The death rate was recorded during further three weeks of feeding with lactic acid bacteria supplemented feed. A certain improvement of disease resistance was obtained, and at the end of the experiment lactic acid bacteria dominated the intestinal flora in surviving fish given feed supplemented with lactic acid bacteria. No obvious growth inhibition of V. anguillarum was observed in an in vitro mixed culture of this bacterium and the C. divergens isolated from cod intestines. This revised version was published online in August 2006 with corrections to the Cover Date.     

Phage cocktail to control the exponential growth of normal flora in processed sputum specimens grown overnight in liquid medium for rapid TB diagnosis

The mechanical pressure exerted during centrifugation and the chemical pressure experienced when sputum specimens are processed, leave the tubercle bacilli in the sputum unsuitable for rapid detection especially in phage based assays. Thus, growing Mycobacterium tuberculosis in broth, at least overnight, is mandatory for allowing the tubercle bacilli to recoup. During this time the surviving colonizing flora grow faster and overgrow tubercle bacilli interfering with TB diagnosis. In the present study normal flora surviving the action of 4% NaOH was isolated and characterized. Phages capable of killing 14 different species representing this normal flora were isolated from soil and sewage samples and characterized. A novel and bio-friendly approach to treat sputum samples with a cocktail of three phages capable of killing most of the 14 representative organisms and not infecting mycobacteria is explored to control the overgrowth of colonizing bacteria in broth culture. While 26 of the 100 sputum samples processed by modified Petroff's procedure showed growth of colonizing flora on blood agar, all of them when grown in broth overnight showed mixed, confluent growth. The addition of phagebiotics controlled them all, showing a significant reduction in colony forming units but resulting in few discrete colonies in 54 samples. Isolation of phages capable of controlling these surviving organisms and including them in the phagebiotics mixture should lead to the control of colonizing bacteria effectively.     

Characterization of micrococcaceae isolated from salt used for Spanish dry-cured ham

The microbial flora of salt used in the production of Spanish dry-cured ham was studied. The results indicated that Micrococcaceae constituted the predominant flora. Identification of the 369 isolates belonging to the family Micrococcaceae revealed that 60% belonged to genus Staphylococcus, 25% to Micrococcus, 6% to Kocuria, 5.4% to Dermacoccus and 0.5% to Stomatococcus. The species most often isolated was Staph. xylosus (28.9%), followed by M. lylae (21.4%), Staph. equorum (18.55%) and D. nishinomiyaensis (5.4%). The results indicate that the salt during salting process of dry-cured hams offers an ecosystem suitable for the survival of the staphylococci and micrococci.     

Aerobic microbial flora of intertrigenous skin.

The incidence and density of intertrigenous microflora were determined in subjects using nonmedicated soap. The axilla, groin, toe web, and finger web were examined. The incidence of gram-negative rods was 17% for the axilla, 13% for the groin, 10% for the toe web, and 9% for the finger web. Klebsiella, Proteus, and Enterobacter were the predominant organisms, in that order. The highest incidence of Staphylococcus aureus was in the groin (12%) and toe web (11%). Lipophilic diphtheroids were the most prevalent bacteria in the groin (1.1 X 10(6)/cm2) and toe web (1.2 X 10(6)/cm2). Nonlipophilic diphtheroids were the predominant flora in the axilla (1.3 X 10(7)/cm. Micrococci had the highest counts in the toe web (7.6 X 10(5)/cm2). The incidence of coagulase-negative staphylococci was highest in the finger web, but the major flora were those of micrococci.     

Temporal study of the staphylococci and micrococci of normal infant skin

Staphylococcus and Micrococcus populations were collected from the healthy skin of 10 infant subjects. Infants were sampled from 1 day to 32 weeks of age. Species were characterized by approximately 30 different morphological, physiological, and biochemical characters. Staphylococci were the predominant inhabitants of normal skin, whereas micrococci were found only occasionally in this environment. Staphylococcus epidermidid, S. haemolyticus, and S. hominis were the predominant and persistent staphylococci. These species constituted a high percentage of the total aerobic bacterial flora of infant skin. Micrococcus luteus and M. kristinae were the prevalent micrococci found on infant skin. Only limited correlation between Staphyloccus and Micrococcus populations and infant age or body area sampled was indicated by this study.     

Temporal study of the staphylococci and micrococci of normal infant skin.

Staphylococcus and Micrococcus populations were collected from the healthy skin of 10 infant subjects. Infants were sampled from 1 day to 32 weeks of age. Species were characterized by approximately 30 different morphological, physiological, and biochemical characters. Staphylococci were the predominant inhabitants of normal skin, whereas micrococci were found only occasionally in this environment. Staphylococcus epidermidid, S. haemolyticus, and S. hominis were the predominant and persistent staphylococci. These species constituted a high percentage of the total aerobic bacterial flora of infant skin. Micrococcus luteus and M. kristinae were the prevalent micrococci found on infant skin. Only limited correlation between Staphyloccus and Micrococcus populations and infant age or body area sampled was indicated by this study.     

Qualitative and quantitative differences in normal vaginal flora of conventionally reared mice, rats, hamsters, rabbits, and dogs

We examined quantitatively the vaginal flora of conventionally reared mice, rats, hamsters, rabbits and dogs, species that are widely used as laboratory animals. Vaginal specimens were examined according to the method of analyzing intestinal flora (Mitsuoka's procedure). The total number of bacteria (aerobes and anaerobes) and the prevalence of specific bacteria were determined. The total number of bacteria was highest during estrus and lowest during diestrus or anestrus in mice, rats, hamsters, and dogs. The most predominant bacteria during estrus were streptococci in mice; gram-negative rods (GNR), streptococci, and members of the family Bacteroidaceae in rats; GNR, Bacteroidaceae and gram-positive anaerobic cocci in hamsters, and Bacteroidaceae in dogs. The increase in the total number of bacteria during estrus was caused by an increase of predominant bacteria in the vagina. Aerobes were more predominant than anaerobes in mice, and number of aerobes was comparable to that of anaerobes in rats and dogs. On the other hand, in hamsters, anaerobes were more predominant than aerobes and the total number of bacteria was highest among the laboratory animals (mice, rats, hamsters, rabbits, and dogs). However, in rabbits, bacteria were not isolated from about 90% of the vaginal specimens. Rabbits do not have cyclic reproductive stages and are usually in precoital status in the laboratory. In precoital rabbits, vaginal epithelium manifests few signs of secretion. Therefore, we suspect that the vaginal environment in precoital rabbits is comparable to that during diestrus or anestrus in mice, rats, hamsters, and dogs. These results suggest that the vaginal flora of laboratory animals is influenced by the estrous cycle, and probably by mucous secretion. Our data imply that vaginal flora differ among laboratory animals species, and researchers need to take into consideration the estrous cycle of laboratory animals when studying their vaginal flora.     

Characterization of radiation-resistant vegetative bacteria in beef.

Ground beef contains numerous microorganisms of various types. The commonly recognized bacteria are associated with current problems of spoilage. Irradiation, however, contributes a new factor through selective destruction of the microflora. The residual microorganisms surviving a nonsterilizing dose are predominantly gram-negative coccobacilli. Various classifications have been given, e.g., Moraxella, Acinetobacter, Achromobacter, etc. For a more detailed study of these radiation-resistant bacteria occurring in ground beef, an enrichment procedure was used for isolation. By means of morphological and biochemical tests, most of the isolates were found to be Moraxella, based on current classifications. The range of growth temperatures was from 2 to 50 C. These bacteria were relatively heat sensitive, e.g., D10 of 5.4 min at 70 C or less. The radiation resistance ranged from D10 values of 273 to 2,039 krad. Thus, some were more resistant than any presently recognized spores. A reference culture of Moraxella osloensis was irradiated under conditions comparable to the enrichment procedure used with the ground beef. The only apparent changes were in morphology and penicillin sensitivity. However, after a few subcultures these bacteria reverted to the characteristics of the parent strain. Thus, it is apparent that these isolates are a part of the normal flora of ground beef and not aberrant forms arising from the irradiation procedure. The significance, if any, of these bacteria is not presently recognized.