About: Combined effects of spray‐drying conditions and postdrying storage time and temperature on Salmonella choleraesuis and Salmonella typhimurium survival when inoculated in liquid porcine plasma

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Combined effects of spray‐drying conditions and postdrying storage time and temperature on Salmonella choleraesuis and Salmonella typhimurium survival when inoculated in liquid porcine plasma Goto Sponge NotDistinct Permalink

An Entity of Type : schema:ScholarlyArticle, within Data Space : covidontheweb.inria.fr associated with source document(s)

Attributes	Values
type	Academic Article research paper schema:ScholarlyArticle
isDefinedBy	Covid-on-the-Web dataset
has title	Combined effects of spray‐drying conditions and postdrying storage time and temperature on Salmonella choleraesuis and Salmonella typhimurium survival when inoculated in liquid porcine plasma
Creator	Campbell, J Polo, J Pujols, J Bl Azquez, E Erez De Rozas, A Odenas, J Rodr Iguez, C Segal Es, J Saborido, N Sol A-Gin Es, M
Source	Medline; PMC
abstract	The objective of this study was to determine the effectiveness of the spray‐drying process on the inactivation of Salmonella choleraesuis and Salmonella typhimurium spiked in liquid porcine plasma and to test the additive effect of immediate postdrying storage. Commercial spray‐dried porcine plasma was sterilized by irradiation and then reconstituted (1:9) with sterile water. Aliquots of reconstituted plasma were inoculated with either S. choleraesuis or S. typhimurium, subjected to spray‐drying at an inlet temperature of 200°C and an outlet temperature of either 71 or 80°C, and each spray‐drying temperature combinations were subjected to either 0, 30 or 60 s of residence time (RT) as a simulation of residence time typical of commercial dryers. Spray‐dried samples were stored at either 4·0 ± 3·0°C or 23·0 ± 0·3°C for 15 days. Bacterial counts of each Salmonella spp., were completed for all samples. For both Salmonella spp., spray‐drying at both outlet temperatures reduced bacterial counts about 3 logs at RT 0 s, while there was about a 5·5 log reduction at RT 60 s. Storage of all dried samples at either 4·0 ± 3·0°C or 23·0 ± 0·3°C for 15 days eliminate all detectable bacterial counts of both Salmonella spp. SIGNIFICANCE AND IMPACT OF THE STUDY: Safety of raw materials from animal origin like spray‐dried porcine plasma (SDPP) may be a concern for the swine industry. Spray‐drying process and postdrying storage are good inactivation steps to reduce the bacterial load of Salmonella choleraesuis and Salmonella typhimurium. For both Salmonella spp., spray‐drying at 71°C or 80°C outlet temperatures reduced bacterial counts about 3 log at residence time (RT) 0 s, while there was about a 5.5 log reduction at RT 60 s. Storage of all dried samples at either 4.0 ± 3.0°C or 23.0 ± 0.3°C for 15 days was effective for eliminating detectable bacterial counts of both Salmonella spp.
has issue date	2018-06-27(xsd:dateTime)
bibo:doi	10.1111/lam.13017
bibo:pmid	29889981
has license	cc-by
sha1sum (hex)	ac925211af6bed95dc0a509bda61b24398ac5f2e
schema:url	https://doi.org/10.1111/lam.13017
resource representing a document's title	Combined effects of spray‐drying conditions and postdrying storage time and temperature on Salmonella choleraesuis and Salmonella typhimurium survival when inoculated in liquid porcine plasma
has PubMed Central identifier	PMC7165965
has PubMed identifier	29889981
schema:publication	Lett Appl Microbiol
resource representing a document's body	covid:ac925211af6bed95dc0a509bda61b24398ac5f2e#body_text
is schema:about of	named entity 'For' named entity 'days' named entity 'Safety' named entity 'liquid' named entity 'conditions' named entity 'SIGNIFICANCE' named entity '80%' named entity 'SALMONELLA CHOLERAESUIS' named entity 'PLASMA' named entity 'EFFECTIVE' named entity 'RAW MATERIALS' named entity 'STORAGE' named entity 'TEMPERATURES' named entity 'SPRAY-DRYING' named entity 'REDUCED' named entity 'RESIDENCE TIME' named entity 'temperatures' named entity 'animal' named entity 'spray-dried' named entity 'Salmonella' named entity 'swine' named entity 'spp' named entity 'Salmonella typhimurium' named entity 'log reduction' named entity 'Spray-drying' named entity 'inoculated' named entity 'Salmonella choleraesuis' named entity 'porcine' named entity 'plasma' named entity 'time and temperature' named entity 'raw materials' named entity 'enveloped viruses' named entity 'plasma' named entity 'spray-dried' named entity 'manufacturing process' named entity 'meat industry' named entity 'pathogen inactivation' named entity 'bacteria' named entity 'antibodies' named entity 'SAS Institute' named entity 'TSA' named entity 'spray-drying' named entity 'standard deviations' named entity 'Salmonella enterica subsp. enterica' named entity 'Salmonella' named entity 'plasma' named entity 'spp' named entity 'Infectious Diseases' named entity 'TSA' named entity 'Cary, NC' named entity 'desiccation' named entity 'plasma' named entity 'spray-drying' named entity 'serotype' named entity 'statistically significant' named entity 'animal feed' named entity 'micro-organisms' named entity 'micro-organisms' named entity 'Salmonella' named entity 'cytoplasmic membrane' named entity 'Granollers' named entity 'Salmonella' named entity 'plasma' named entity 'spray-dried' named entity 'dwell time' named entity 'dehydration' named entity 'blood products' named entity 'Plasma' named entity 'spray-drying' named entity 'S. typhimurium' named entity 'Serovar' named entity 'heat exposure'

Faceted Search & Find service v1.13.91 as of Mar 24 2020

Alternative Linked Data Documents: Sponger | ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3229 as of Jul 10 2020, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (94 GB total memory)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software