scholarly journals Effects of sodium chloride on heat resistance, oxidative susceptibility, motility, biofilm and plaque formation of Burkholderia pseudomallei

2017 ◽  
Vol 6 (4) ◽  
pp. e00493 ◽  
Author(s):  
Pornpan Pumirat ◽  
Muthita Vanaporn ◽  
Usa Boonyuen ◽  
Nitaya Indrawattana ◽  
Amporn Rungruengkitkun ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Heat Resistance ◽  
Burkholderia Pseudomallei ◽  
Plaque Formation ◽  
Oxidative Susceptibility

Modeling the Effects of Temperature, Sodium Chloride, and Green Tea and Their Interactions on the Thermal Inactivation of Listeria monocytogenes in Turkey†

2014 ◽  
Vol 77 (10) ◽  
pp. 1696-1702 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
JIMENA GARCIA-DÁVILA ◽  
JULIO CESAR LOPEZ-ROMERO ◽  
ETNA AIDA PENA-RAMOS ◽  
JUAN PEDRO CAMOU ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Protective Effect ◽  
Heat Resistance ◽  
Green Tea ◽  
Thermal Inactivation ◽  
Heating Temperature ◽  
Lethal Effect ◽  
Interactive Effects ◽  
D Values

The interactive effects of heating temperature (55 to 65°C), sodium chloride (NaCl; 0 to 2%), and green tea 60% polyphenol extract (GTPE; 0 to 3%) on the heat resistance of a five-strain mixture of Listeria monocytogenes in ground turkey were determined. Thermal death times were quantified in bags that were submerged in a circulating water bath set at 55, 57, 60, 63, and 65°C. The recovery medium was tryptic soy agar supplemented with 0.6% yeast extract and 1% sodium pyruvate. D-values were analyzed by second-order response surface regression for temperature, NaCl, and GTPE. The data indicated that all three factors interacted to affect the inactivation of the pathogen. The D-values for turkey with no NaCl or GTPE at 55, 57, 60, 63, and 65°C were 36.3, 20.8, 13.2, 4.1, and 2.9 min, respectively. Although NaCl exhibited a concentration-dependent protective effect against heat lethality on L. monocytogenes in turkey, addition of GTPE rendered the pathogen more sensitive to the lethal effect of heat. GTPE levels up to 1.5% interacted with NaCl and reduced the protective effect of NaCl on heat resistance of the pathogen. Food processors can use the predictive model to design an appropriate heat treatment that would inactivate L. monocytogenes in cooked turkey products without adversely affecting the quality of the product.

scholarly journals Effect of pH and sodium chloride on heat resistance of microorganisms in eel bouillion and eel fillet.

1977 ◽  
Vol 43 (4) ◽  
pp. 443-447
Author(s):  
HSING-CHEN CHEN ◽  
HSUEH-HSING LIN ◽  
CHYUAN-YAO WU ◽  
CHUNG-YOUNG CHUNG
Keyword(s):  
Sodium Chloride ◽  
Heat Resistance ◽  
Effect Of Ph

scholarly journals OPTIMIZATION OF THE DRY CHEMICAL POWDERS’ COMPOSITION FOR CLASS D1 FIRES EXTINGUISHING

Fire Safety ◽  
2018 ◽  
pp. 45-54
Author(s):  
V. Marych ◽  
V. V. Kovalyshyn ◽  
Ya. Kyryliv ◽  
V. Kovalchyk ◽  
B. Gusar ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Heat Resistance ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Optimal Composition ◽  
Empirical Dependence ◽  
Fire Extinguishing ◽  
Physical And Chemical ◽  
And Chemical Properties

During the researches, carried out in the article, sodium chloride recommended itself as the best fire-extinguishing substance. In order to give it the properties of a fire extinguishing powder, two more components were added to it, namely ground slag and aerosil. These components were chosen according to their physical and chemical properties. As evidenced by the corresponding quenching parameters, the optimal composition of the fire extinguishing powder was established on the basis of performed experiments and obtained dependences. The properties of the fire extinguishing powder were improved by adding ground slag and aerosil. These additives increase the heat resistance, insulating and anti-caking ability, fluidity and fire-extinguishing efficiency of the powder. The best results were obtained after using  the extinguishing powder of such composition: sodium chloride - 73.5%, ground slag - 25%, aerosil - 1.5%. Experimental-empirical dependence for determination the extinguishing intensity according to the extinguishing parameters and the fire-extinguishing composition was developed.

Influence of Sodium Chloride on Thermal Inactivation and Recovery of Nonproteolytic Clostridium botulinum Type B Strain KAP B5 Spores†

1995 ◽  
Vol 58 (7) ◽  
pp. 813-816 ◽  
Author(s):  
VIJAY K. JUNEJA ◽  
BRIAN S. EBLEN
Keyword(s):  
Sodium Chloride ◽  
Heat Resistance ◽  
Clostridium Botulinum ◽  
Thermal Inactivation ◽  
Type B ◽  
Botulinum Type ◽  
Survival And Growth ◽  
Reduced Salt ◽  
D Values ◽  
Recovery Medium

Demand for minimally processed refrigerated foods with reduced salt levels has stimulated renewed interest in the potential for survival and growth of psychrotrophic, nonproteolytic Clostridium botulinum type B spores. As part of a project to better define food-processing requirements, the heat resistance (75 to 90°C) of nonproteolytic C. botulinum type B spores was assessed in turkey containing 1 to 3% (wt/vol) salt (sodium chloride). Heated spores were recovered both on reinforced clostridial medium (RCM) with lysozyme and on RCM having the same salt levels as the heating menstruum. When the recovery medium contained no salt, D-values in turkey slurry containing 1% salt were 42.1, 17.1, 7.8, and 1.1 min at 75, 80, 85, and 90°C, respectively. Increasing levels (2 and 3%, wt/vol) of salt in the turkey slurry reduced the heat resistance as evidenced by reduced spore D-values. Also, apparent or measured heat resistance was decreased with increasing salt concentration in the heating menstruum and the recovery medium. The z-values in turkey slurry for all treatments were similar, ranging from 8.47 10 10.08°C.These data will assist food processors to design thermal processes that ensure safety against nonproteolytic C. botulinum type B spores in cook/chill foods while minimizing quality losses.

Changes in Thermal Resistance of Three Salmonella Serovars in Response to Osmotic Shock and Adaptation at Water Activities Reduced by Different Humectants

2014 ◽  
Vol 77 (6) ◽  
pp. 914-918 ◽  
Author(s):  
MARILIA PEÑA-MELÉNDEZ ◽  
JENNIFER J. PERRY ◽  
AHMED E. YOUSEF
Keyword(s):  
Heat Treatment ◽  
Sodium Chloride ◽  
Thermal Resistance ◽  
Protective Effect ◽  
Heat Resistance ◽  
Water Activity ◽  
Osmotic Shock ◽  
C Value ◽  
Salmonella Serovars ◽  
Ice Water

The purpose of this study was to investigate the effect of osmotic shock and adaptation at low water activity (aw) and the type of humectant used to lower the aw, on heat resistance of three Salmonella enterica serovars (Saintpaul 02-109, Tennessee 2053H, and Elmsbuettel 1236H). The serovars were grown (adapted) or transferred (osmotic shocked) in low-aw broths and subjected to heat treatment at 55°C for up to 45 min; samples were removed at 5-min intervals and immediately placed in an ice-water bath until plating. The aw of tryptic soy broth (TSB) was lowered by the addition of 20% (wt/wt) glycerol (aw 0.94), 4% (wt/wt) sodium chloride (NaCl; aw 0.97), or 35% sucrose (wt/wt) (aw 0.95). The type of humectant and cell adaptation significantly affected the D55°C-value. Cells merely suspended in 20% glycerol broth (i.e., nonadapted) prior to heat treatment showed a larger D55°'C-value (3.0 to 3.9 min), when compared with that of cells adapted in the same medium (D55°C-values of 0.86 to 0.98 min). Interestingly, cells adapted to TSB plus glycerol were not more resistant to heat than were the controls. NaCl and sucrose showed a net protective effect for all serovars under both the adapted and nonadapted conditions, with sucrose providing the most protection. Highest D55°C-values were obtained for cultures adapted to TSB plus sucrose. Based on these results, the effect of reduced aw on thermal resistance of Salmonella serovars varies greatly, depending on medium constituents and adaptation of the pathogen in these media.

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