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.

[1]  M. Vaara,et al.  Agents that increase the permeability of the outer membrane. , 1992, Microbiological reviews.

[2]  G. Bender,et al.  Spore heat resistance and specific mineralization , 1985, Applied and environmental microbiology.

[3]  S. Molin,et al.  Role of ribosome degradation in the death of heat-stressed Salmonella typhimurium. , 1996, FEMS microbiology letters.

[4]  J. Goepfert,et al.  Influence of Selected Solutes on Thermally Induced Death and Injury of Salmonella Typhimurium , 1975 .

[5]  W. A. Moats,et al.  Survival of Salmonella anatum heated in various media. , 1971, Applied microbiology.

[6]  W. H. Elliott,et al.  Data for Biochemical Research , 1986 .

[7]  L. Beuchat.  Injury and repair of gram-negative bacteria, with special consideration of the involvement of the cytoplasmic membrane. , 1978, Advances in applied microbiology.

[8]  S. Condón,et al.  Influence of Temperature and Pressure on the Lethality of Ultrasound , 1998, Applied and Environmental Microbiology.

[9]  A. C. Baird‐Parker,et al.  The effect of water activity on the heat resistance of heat sensitive and heat resistant strains of salmonellae. , 1970, The Journal of applied bacteriology.

[10]  S. Condón,et al.  Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis , 1996 .

[11]  H. Nikaido,et al.  Molecular basis of bacterial outer membrane permeability. , 1985, Microbiological reviews.

[12]  Robson,et al.  Factors affecting the heat resistance of Escherichia coli O157 : H7 , 1998, Letters in applied microbiology.

[13]  J. Corry.  The effect of sugars and polysols on the heat resistance of salmonellae. , 1974, The Journal of applied bacteriology.

[14]  M. Speck,et al.  Stabilization of a psychrotrophic Pseudomonas protease by calcium against thermal inactivation in milk at ultrahigh temperature , 1976, Applied and environmental microbiology.

[15]  H. Riemann,et al.  Factors Affecting the Heat Resistance of Nonsporing Organisms , 1963 .

[16]  M. E. Doyle,et al.  Review of studies on the thermal resistance of Salmonellae. , 2000, Journal of food protection.

[17]  S. Condón,et al.  Effects of several factors on the heat-shock-induced thermotolerance of Listeria monocytogenes , 1997, Applied and environmental microbiology.

[18]  S. Craven,et al.  Increased Heat Resistance of Salmonellae in Beef with Added Soy Proteins. , 1983, Journal of food protection.

[19]  S. Condón,et al.  Heat Resistance of Bacillus subtilis in Buffer and Foods of Different pH. , 1992, Journal of food protection.

[20]  F. Busta,et al.  Tailing of survivor curves of clostridial spores heated in edible oils. , 1987, The Journal of applied bacteriology.

[21]  J. Gaze,et al.  Heat resistance of Bacillus cereus, Salmonella typhimurium and Lactobacillus delbrueckii in relation to pH and ethanol. , 2001, International journal of food microbiology.

[22]  Michael G. Johnson,et al.  Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid Medium , 2000 .

[23]  D. L. Huffman,et al.  Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition , 1995 .

[24]  P. McClure,et al.  Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors. , 1997, International journal of food microbiology.

[25]  S. Condón,et al.  Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium. , 2001, International journal of food microbiology.

[26]  J. Line,et al.  Lethality of Heat to Listeria monocytogenes Scott A: D-Value and Z-Value Determinations in Ground Beef and Turkey. , 1991, Journal of food protection.