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Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines.
Int J Food Microbiol. 2000 Oct 01; 61(1):73-9.IJ

Abstract

Survival of Salmonella typhimurium and Escherichia coli O157:H7 was studied in model brines and brine from three cheese plants. Three strain mixtures of S. typhimurium and E. coli O157:H7 (10(6) CFU/ml) were inoculated separately into 23% model brine with or without added pasteurized whey (2%) and as a combined inoculum into the commercial brines. The model brines were incubated at 8 and 15 degrees C for 28 days, and the commercial brines at 4 and 13 degrees C for 35 days. Populations of both pathogens in the model brine + whey decreased slowly over 28 days (1.0-2.0 log CFU/ml) with greater survival at 8 degrees C than at 15 degrees C. Corresponding decreases in model brine without whey were 1.9-3.0 log CFU/ml, with greater survival at 8 degrees C than at 15 degrees C. Both S. typhimurium and E. coli O157:H7 survived significantly better (P < 0.05) at 4 degrees C than at 13 degrees C in two of the commercial brines. The survival of each pathogen in the commercial brines at 13 degrees C was significantly influenced by brine pH. Both pathogen populations decreased most rapidly in commercial brines during the first week of storage (2.5-4.0 and 2.3-2.8 log CFU/ml for S. typhimurium and E. coli O157:H7, respectively) with significant recovery (ca. 0.5 log CFU/ml increase) often occurring in the second week of storage. Counts changed little thereafter. Overall, E. coli O157:H7 survived better than S. typhimurium, with differences of 0.1-1.2 log CFU/ml between the two pathogens. Results of this study show that cheese brine could support the survival of contaminating S. typhimurium and E. coli O157:H7 for several weeks under typical brining conditions.

Authors+Show Affiliations

Ingham SC
University of Wisconsin-Madison, Department of Food Science, 53706-1565, USA. scingham@facstaff.wisc.edu
Su YC
No affiliation info available
Spangenberg DS
No affiliation info available

MeSH

CheeseColony Count, MicrobialEscherichia coli O157Food MicrobiologyFood PreservationHydrogen-Ion ConcentrationSalmonella typhimuriumTemperatureTime Factors

Pub Type(s)

Journal Article

Language

eng

PubMed ID

11028961

Citation

Ingham, S C., et al. "Survival of Salmonella Typhimurium and Escherichia Coli O157:H7 in Cheese Brines." International Journal of Food Microbiology, vol. 61, no. 1, 2000, pp. 73-9.
Ingham SC, Su YC, Spangenberg DS. Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines. Int J Food Microbiol. 2000;61(1):73-9.
Ingham, S. C., Su, Y. C., & Spangenberg, D. S. (2000). Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines. International Journal of Food Microbiology, 61(1), 73-9.
Ingham SC, Su YC, Spangenberg DS. Survival of Salmonella Typhimurium and Escherichia Coli O157:H7 in Cheese Brines. Int J Food Microbiol. 2000 Oct 1;61(1):73-9. PubMed PMID: 11028961.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines. AU - Ingham,S C, AU - Su,Y C, AU - Spangenberg,D S, PY - 2000/10/12/pubmed PY - 2001/3/3/medline PY - 2000/10/12/entrez SP - 73 EP - 9 JF - International journal of food microbiology JO - Int J Food Microbiol VL - 61 IS - 1 N2 - Survival of Salmonella typhimurium and Escherichia coli O157:H7 was studied in model brines and brine from three cheese plants. Three strain mixtures of S. typhimurium and E. coli O157:H7 (10(6) CFU/ml) were inoculated separately into 23% model brine with or without added pasteurized whey (2%) and as a combined inoculum into the commercial brines. The model brines were incubated at 8 and 15 degrees C for 28 days, and the commercial brines at 4 and 13 degrees C for 35 days. Populations of both pathogens in the model brine + whey decreased slowly over 28 days (1.0-2.0 log CFU/ml) with greater survival at 8 degrees C than at 15 degrees C. Corresponding decreases in model brine without whey were 1.9-3.0 log CFU/ml, with greater survival at 8 degrees C than at 15 degrees C. Both S. typhimurium and E. coli O157:H7 survived significantly better (P < 0.05) at 4 degrees C than at 13 degrees C in two of the commercial brines. The survival of each pathogen in the commercial brines at 13 degrees C was significantly influenced by brine pH. Both pathogen populations decreased most rapidly in commercial brines during the first week of storage (2.5-4.0 and 2.3-2.8 log CFU/ml for S. typhimurium and E. coli O157:H7, respectively) with significant recovery (ca. 0.5 log CFU/ml increase) often occurring in the second week of storage. Counts changed little thereafter. Overall, E. coli O157:H7 survived better than S. typhimurium, with differences of 0.1-1.2 log CFU/ml between the two pathogens. Results of this study show that cheese brine could support the survival of contaminating S. typhimurium and E. coli O157:H7 for several weeks under typical brining conditions. SN - 0168-1605 UR - https://www.unboundmedicine.com/medline/citation/11028961/Survival_of_Salmonella_typhimurium_and_Escherichia_coli_O157:H7_in_cheese_brines_ DB - PRIME DP - Unbound Medicine ER -