We thank J.J. Farmer III, Centers for Disease Control, Atlanta, GA, for providing the phage type data; Dr. F. Khambaty, Food and Drug Administration (FDA), Washington, DC, for help in the preparation of the manuscript; and J.S. Corwin, FDA, Washington, DC, for expert technical assistance.
Thermal Resistance of Egg-Associated Epidemic Strains of Salmonella enteritidis
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 391–393, March 1991
How to Cite
SHAH, D. B., BRADSHAW, J. G. and PEELER, J. T. (1991), Thermal Resistance of Egg-Associated Epidemic Strains of Salmonella enteritidis. Journal of Food Science, 56: 391–393. doi: 10.1111/j.1365-2621.1991.tb05287.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 6/16/90; revised 8/29/90; accepted 9/27/90.
Seventeen strains of Salmonella enteritidis isolated from patients and various implicated products from 5 egg-associated outbreaks of salmonellosis were investigated for plasmid content, phage type and thermal resistance. D values obtained at 57.2 and 60°C in liquid whole egg for all strains were within ranges reported by previous investigators. Sublethal heat shock at 40°C for 2 hr or 48°C for 30 min increased thermotolerance 2- to 3-fold. The induced thermotolerance decayed to control levels after 2–3 cycles of cell duplication at a lower temperature. Most strains contained a 39-Mda plasmid and were phage type 8. No correlation was observed between thermotolerance and presence or absence of plasmid or phage type.