Thermal Resistance of Salmonellae Isolated from Dry Milk

Salmonella anatum, S. binza, S. cubana, S. meleagridis, S. newbrunswick, and S. tennessee isolated from dry milk, and S. senftenberg 775W were studied for heat resistance to determine whether these organisms would survive pasteurization as recommended by the 1965 Pasteurized Milk Ordinance of the U.S. Public Health Service. Thermal inactivation determinations were made on washed cells of the test microorganisms suspended in sterile whole milk. Excluding S. senftenberg, D values ranged from 3.6 to 5.7 sec at 62.8 C, from 1.1 to 1.8 sec at 65.6 C, and from 0.28 to 0.52 sec at 68.3 C. Corresponding values for S. senftenberg were 34.0, 10.0, 1.2, and 0.55 sec for respective exposure temperatures of 65.5, 68.3, 71.7, and 73.9 C. The present milk pasteurization processes as recommended by the Public Health Service will inactivate all seven strains of salmonellae studied, provided that the initial concentration does not exceed a calculated 3 × 10¹² salmonellae per ml of milk.     

The Effect of Sugars and Polyols on the Heat Resistance of Salmonellae

S ummary . The heat resistance at 65° of 3 strains of salmonellae in solutions of sugars or polyols was enhanced as the concentration of the solutes increased. There was no linear relationship between heat resistance and water activity ( a_w ), but for all solutes except glycerol there was a linear relationship between log D ₆₅ and concentration (% w/w) of solute. Comparison of D ₆₅ at a particular a_w or percentage (w/w) solute concentration showed that the value decreased in the order: sucrose > glucose > sorbitol > fructose > glycerol. In glycerol, D ₆₅ values were always very much lower than in any other solute. With sucrose–glycerol or sucrose–glucose mixtures, heat resistance depended both on the total concentration (% w/w) of solutes present and also on the a_w of the solution.     

New Method of Isolating Salmonellae from Milk

The use of a cotton gauze swab and subsequent culture of the swab was found to be a more sensitive method for isolating Salmonella from liquid milk than the revised procedure of North. The swab method was found to be as sensitive as the North procedure for recovering Salmonella when incubated at 37 C but more sensitive when incubated at 43 C. Incubation of the swab cultures at the elevated temperature of 43 C gave good results when Salmonella was present at levels as low as one per liter. Swabs exposed to milk contaminated with 100 Salmonella per liter remained positive even when subsequently washed for 2 hr in noncontaminated milk. Bismuth sulfite agar and Brilliant Green sulfadiazine agar were equally effective for isolating Salmonella from broth cultures; use of both media resulted in maximal isolations.     

Relation of the Heat Resistance of Salmonellae to the Water Activity of the Environment

The effect of water activity (a_w) on the heat resistance of eight strains of Salmonella was studied. Heat resistance of the organisms increased as the a_w of the heating menstruum was reduced. Sucrose afforded the cells a greater degree of protection than did fructose, glycerol, and sorbitol. A direct correlation between a_w and heat resistance could not be established over the range of a_w levels tested in this study. There was variation among the strains of salmonellae in the magnitude of the increase in heat resistance as the a_w level was reduced. All strains of Salmonella tested showed a greater increase in heat resistance than S. senftenberg 775W as the environment became drier. Washed cells had D values 25 to 75% lower than unwashed cells. Prior growth of the organisms in media with a reduced a_w increased the heat resistance of the organisms when glycerol, but not when sucrose, was the controlling substance.     

Resistance of Salmonellae Isolated in 1962 to Chlortetracycline

Among 652 salmonellae examined, Salmonella typhimurium displayed a much higher incidence of resistance to chlortetracycline than did other serotypes. Among S. typhimurium cultures from man, the incidence of resistance (38%) increased markedly over that of cultures isolated 3 years previously (13.9%), whereas a similar increase was not noted among cultures from fowls. Resistance among cultures from animals other than fowls (72.5%) was due largely to the high incidence of resistance among cultures from bovine sources (93.7%).     

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.     

Effect of Added Moisture on the Heat Resistance of Salmonella anatum in Milk Chocolate

The heat resistance of Salmonella anatum in milk chocolate at a processing temperature (71 C) was greatly decreased by adding 1 to 4% moisture.     

Twenty-Four-Hour Immunofluorescence Technique for the Detection of Salmonellae in Nonfat Dry Milk

A detection procedure was developed in which a newly devised lysine-iron medium was used as a one-step selective and enrichment medium for detection of salmonellae by the fluorescent-antibody technique. Incubation was conducted in two steps: initially at 30 C for 5 hr to resuscitate sublethally stressed cells, followed by incubation at 39 C for 17 hr. Twenty-seven strains of salmonellae from groups A-I were utilized in the development of this procedure which was sensitive enough to detect one Salmonella bacterium in 100 g of nonfat dry milk.     

Resistance of Salmonellae Isolated in 1959 and 1960 to Tetracyclines and Chloramphenicol

The resistance of cultures of Salmonella typhimurium to tetracyclines and chloramphenicol has been examined periodically. Although none of 200 cultures isolated prior to 1948 was resistant to the antibiotics, 5% of 100 cultures from man and 9% of 100 cultures from fowls which were isolated in 1956 and 1957 were resistant to tetracyclines. Among 158 cultures isolated from man and 100 cultures isolated from fowls in 1959 and 1960, 13.9 and 29%, respectively, were resistant to tetracyclines. In the last series, cultures resistant to chloramphenicol were found for the first time. Among 150 cultures of other Salmonella serotypes from man and 137 similar cultures isolated from fowls in 1959 and 1960, 5.3 and 8%, respectively, were found resistant to tetracyclines. There is no obvious explanation for the higher percentage of resistant strains occurring in S. typhimurium than in other serotypes.     

Heat Stable Nuclease in Mastitic Milk

The production of a heat stable nuclease (deoxyribonuclease) by Staphylococcus aureus was first reported by Cunningham et al. (1956). The detection of the enzyme was simplified by Lachica et al. (1971), who developed an agar diffusion test based on the metachromatic properties of toluidine blue.     

Changes of the Casein Complex in Sterilized Concentrated Skim Milk during Storage

Visible and chemical changes of sterilized concentrated skim milk prepared laboratorially were studied over a long period of storage, and on the basis of the results the changes of the calcium-caseinate-phosphate complex were discussed.

The results obtained are summarized as follows. (1) The formation of visible sediment and “whey off” were observed on the 50th day of storage. The increment of the viscosity was not so large during storage. (2) The remarkable increase of the soluble casein was observed, and its proportion to total casein amounted to about 2/3 on the 120th day of storage. Only small amount of calcium bound to the soluble casein. (3) Each amount of calcium and inorganic phosphorus in the ultracentrifugal whey decreased gradually, and that of magnesium increased during storage. (4) The ratios of Ca/N and P/N in the casein complex increased extremely after storage.     

Thermal Resistance of Certain Oncogenic Viruses Suspended in Milk and Milk Products

Thermal destruction rate curves were determined for adenovirus 12, reovirus 1, and herpes simplex virus in sterile milk, raw milk, raw chocolate milk, and raw ice cream mix. At 40 to 60 C, the curves were asymptotic to the base line. At 65 C, which is near the pasteurization standard, the curves approached a first-order reaction. Thermal resistance studies, by means of in vivo assays, of Moloney and Rauscher leukemia viruses and Moloney and Rous sarcoma viruses indicated that Rous sarcoma was the most resistant. A comparison of the 12D processes of Rous sarcoma virus, reovirus 1, adenovirus 12, and herpes simplex virus in ice cream mix (the most protective of the suspending menstrua studied) with the U.S. Public Health Service pasteurization standard indicated an adequate safety factor in current pasteurization practices.     

Increase of Soluble Casein during Storage of Sterilized Concentrated Skim Milk

We previously demonstrated that a methionine-threonine-supplemented low (8.5%) casein diet (8.5CMT) reduced symptoms such as proteinuria in nephritic rats without severe protein malnutrition. In this study, we examined whether or not L-arginine supplementation to 8.5CMT would exacerbate proteinuria and other symptoms in nephritic rats. Male Wistar rats with glomerulonephritis induced by a single intravenous injection of nephrotoxic serum were fed either a 20% casein diet (control), 8.5% casein diet, 8.5CMT, or L-arginine-supplemented 8.5CMT (8.5CMTA) for 16 days. The 8.5CMTA, as compared with the 8.5CMT, aggravated proteinuria and glomerulonephritis. Administration of L-N^G-nitroarginine methyl ester, an inhibitor of nitric oxide synthase, to 8.5CMTA-fed nephritic rats by drinking water for 14 days canceled the adverse effect of L-arginine on proteinuria and histopathological damage in glomeruli. These results suggest that the supplementation of L-arginine makes exacerbation via nitric oxide production in glomerulonephritis.     

Heat Resistance and Mechanism of Heat Inactivation in Thermophilic Campylobacters

The heat resistance of Campylobacter jejuni strains AR6 and L51 and the heat resistance of Campylobacter coli strains DR4 and L6 were measured over the temperature range from 50 to 60°C by two methods. Isothermal measurements yielded D₅₅ values in the range from 4.6 to 6.6 min and z values in the range from 5.5 to 6.3°C. Dynamic measurements using differential scanning calorimetry (DSC) during heating at a rate of 10°C/min yielded D₅₅ values of 2.5 min and 3.4 min and z values of 6.3°C and 6.5°C for AR6 and DR4, respectively. Both dynamic and isothermal methods yielded mean D₅₅ values that were substantially greater than those reported previously (0.75 to 0.95 min). DSC analysis of each strain during heating at a rate of 10°C/min yielded a complex series of overlapping endothermic peaks, which were assigned to cell wall lipids, ribosomes, and DNA. Measurement of the decline in the numbers of CFU in calorimetric samples as they were heated showed that the maximum rate of cell death occurred at 56 to 57°C, which is close to the value predicted mathematically from the isothermal measurements of D and z (61°C). Both estimates were very close to the peak m₁ values, 60 to 62°C, which were tentatively identified with unfolding of the 30S ribosome subunit, showing that cell death in C. jejuni and C. coli coincided with unfolding of the most thermally labile regions of the ribosome. Other measurements indicated that several essential proteins, including the α and β subunits of RNA polymerase, might also unfold at the same time and contribute to cell death.     

Germination of Spores of Bacillus cereus in Milk and Milk Dialysates: Effect of Heat Treatment

S ummary . The germination of spores of Bacillus cereus was studied in milk and in media consisting of the low M.W. fraction of milk. Dialysates, centrifugates, filtrates and acid whey supported germination to an extent similar to that in the milk from which they were derived. HTST (72° for 15 sec) pasteurized milk or derived media supported appreciable germination whereas raw milk or media derived from it supported little or none. Whey produced by the action of rennet was an exception in that it was equally stimulatory for germination whether derived from raw or pasteurized milk. Heat treatments for 15 see using temperatures between 65–75° rendered the milk most suitable as a germination medium but temperatures > 80° were necessary for spore activation. Of the 2 effects, activation was the more important; at treatment temperatures > 80° germination was increased despite the less favourable medium which resulted. The extent of germination in pasteurized milk varied with different isolates and could be related to their source, those from pasteurized milk germinating the most readily. The practical implications of these findings are discussed together with the preliminary work to examine the nature of the germination factor(s) produced during HTST pasteurization.     

Purification of Concentrated Hemoglobin Using Organic Solvent and Heat Treatment

A simple method for obtaining a purified and concentrated hemoglobin (Hb) solution (25 g/100 ml) from human red blood cells has been established. To prevent MetHb formation during the purification procedure, Hb in red blood cells was carbonylated in advance, and then washed red blood cells were mixed with organic solvents such as diethyl ether or dichloromethane for hemolysis and removal of stroma. The Hb solution was isolated by centrifugation (1 900g) with the high removal efficiency of phospholipid (>99.8%). After the solution was heated (60°C, 1 h), the precipitates were removed by centrifugation. The purity of Hb was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Isoelectric focusing and oxygen-binding properties of the obtained Hb solution demonstrated its purity and showed no denaturation of globin. This purification procedure is applicable to large-scale production of the purified Hb.