Thermal injury and recovery of Salmonella Enteritidis in ground chicken with temperature, pH and sodium chloride as controlling factors
Chambliss, LaShawnda Sherre
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Cells of Salmonella Enteritidis were grown at 25 and 35ºC. The survival and recovery of heat injured (55, 60, and 62.5°C) cells in ground chicken inoculated into tryptic soy broth (TSB) adjusted to various pHs (5.5 and 6.5) and NaCl concentrations (2.0 and 3.5%) was studied. The D values of cells of S. Enteritidis grown at 25ºC were 12.99, 1.287 and 0.665 min at 55, 60 and 62.5ºC, respectively. For cells grown at 35ºC the D values were 13.42, 1.555, and 1.255 min at 55, 60 and 62.5ºC. The z-values of 6.48-8.53ºC were obtained depending on heating temperature and plating conditions. The influence of tryptic soy agar (TSA) and double modified lysine agar (DMLIA) on the recovery of injured cells was determined. Recovery was significantly reduced on DMLIA at increased pHs and NaCl concentrations. Higher numbers of cells were recovered in TSB at pH 5.5 and 2.0% NaCl.