Comparison of Recovery Levels of Shigella sonnei ATCC 29930 Treated at Different NaCl Concentrations after Sublethal Heating

Shigella sonnei ATCC 29930의 아치사 가열 후 소금 농도에 따른 회복 정도 비교

  • Jung, Hye-Jin (Department of Food Science and Technology, Chung-Ang University) ;
  • Park, Sung-Hee (Department of Food Science and Technology, Chung-Ang University) ;
  • Song, Eun-Seop (Department of Obstetrics and Gynecology, College of Medicine, Inha University) ;
  • Park, Sung-Soo (Cheju Traditional Food Institute, Cheju Halla College) ;
  • Kim, Keun-Sung (Department of Food Science and Technology, Chung-Ang University)
  • 정혜진 (중앙대학교 식품공학과) ;
  • 박성희 (중앙대학교 식품공학과) ;
  • 송은섭 (인하대학교 의과대학 산부인과학교실) ;
  • 박성수 (제주한라대학 제주향토식품연구소) ;
  • 김근성 (중앙대학교 식품공학과)
  • Published : 2006.10.01


The viability of Shigella sonnei, a significant cause of gastroenteritis in Korea, on TSA plates was determined after sublethal heating treatments and NaCl treatments. In addition, recovery levels of sublethally injured cells on TSA plates containing different concentrations of NaCl (TSAS) were investigated. The viability decreased significantly with increasing degree of sublethal heating treatments, but increases in NaCI treatment concentration from 0 to 6% had little effect on the viability. After being sublethally treated at $55^{\circ}C$ for 30 min, bacterial populations were reduced by 7.58, 7.83 and 7.93 log CFU/mL on 2, 4, and 6% TSAS, respectively. After being sublethally treated at $60^{\circ}C$ for 30 min, bacterial populations were reduced by 6.71, 6.73, and 6.73 log CFU/mL on 2, 4 and 6% TSAS, respectively. Decimal reduction times (D-values) decreased with increasing NaCl treatment concentrations after sublethal heating at 55 or $60^{\circ}C$. These data imply that the S. sonnei cells sublethally injured by insufficient heating processes had a lower recovery rate with increasing NaCl concentrations in the recovery media.


  1. Mohle-Boetani JC, Stapleton M, Finger R, Bean NH, Poundstone J, Blake PA, Griffin PM. Communitywide shigellosis: control of an outbreak and risk factors in chi Id day-care centers. Am. J. Public Health 85: 812-816 (1995)
  2. Gupta A, Polyak CS, Bishop RD, Sobel J, Mintz ED. Laboratory-confirmed shigellosis in the United States, 1989-2002: epidemiologic trends and patterns. Clin. Infect. Dis. 38: 1372-1377 (2004)
  3. Kim YB, Moon JY, Lee BK. Antibiotic resistance and genetic analysis of Shigella sonnei strains isolated in South Korea and Japan. J. Bacteriol. Virol. 34: 93-102 (2005)
  4. Taormina PJ, Beuchat LR. Survival and heat resistance of Listeria monocytogenes after exposure to alkali and chlorine. Appl. Environ. Microbial. 67: 2555-2563 (2001)
  5. Smolka LR, Nelson FE, Kelley LM. Interaction of pH and NaCI on enumeration of heat-stressed Staphylococcus aureus. Appl. Microbial. 27: 443-447 (1974)
  6. Clavero MR, Beuchat LR. Survival of Escherichia coli O157:H7 in broth and processed salami as influenced by pH, water activity, and temperature and suitability of media for its recovery. Appl. Environ. Microbial. 62: 2735-2740 (1996)
  7. Juneja VK, Klein PG, Marmer BS. Heat shock and thermotolerance of Escherichia coli O157:H7 in a model beef gravy system and ground beef. J. Appl. Microbial. 84: 677-684 (1998)
  8. Zaika LL. The effect of NaCI on survival of Shigella flexneri in broth as affected by temperature and pH. J. Food Prot. 65: 774-779 (2002)
  9. Novak JS, Juneja VK. Detection of heat injury in Listeria monocytogenes Scott A. J. Food Prot. 64: 1739-1143 (2001)
  10. Juneja VK, Eblen BS. Heat inactivation of Salmonella typhimurium DT104 in beef as affected by fat content. Lett. Appl. Microhiol. 30: 461-467 (2000)
  11. Ahmed NM, Conner DE, Huffman DL. Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition. J. Food Sci. 60: 606-610 (1995)
  12. Zaika LL, Phillips JG. Model for the combined effects of temperature, pH and sodium chloride concentration on survival of Shigella flexneri strain 5348 under aerobic conditions. lnt. J. Food Microbial. 101: 179-187 (2005)
  13. Duffy G, Riordan DCR, Sheridan JJ, Eblen BS, Whiting RC, Blair IS, McDowell DA. Differences in thermotolerance of Escherichia coli 0157:H7 strains in a salami matrix. Food Microbial. 16: 83-91 (1999)
  14. Terajima J, Tamura K, Hirose K, Izumiya H, Miyahara M, Konuma H, Watanabe H. A multi-prefectural outbreak of Shigella sonnei infections associated with eating oysters in Japan. Microbiol. Immunol. 48: 49-52 (2004)
  15. Li X, Sheldon BW, Ball HR. Thermal resistance of Salmonella enterica serotypes, Listeria monocytogenes, and Staphylococcus aureus in high solids liquid egg mixes. J. Food Prot. 68: 703-710 (2005)
  16. Blackburn CW, Curtis LM, Humpheson L, Billon C, McClure PJ. Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCI as controlling factors. Int. J. Food Microbiol. 38: 31-44 (1997)
  17. Kang DH, Siragusa GR. Agar underlay method for recovery of sublethally heat-injured bacteria. Appl. Environ. Microbial. 65: 5334-5337 (1999)
  18. Bunning VK, Crawford RG, Tierney JT, Peeler JT. Thermotolerance of Listeria monocytogenes and Salmonella typhimurium after sublethal heat shock. Appl. Environ. Microbiol. 56: 3216-3219 (1990)
  19. Iandolo JJ, Ordal ZJ. Repair of thermal injury of Staphylococcus aureus. J. Bacterial. 91: 134-142 (1966)
  20. Hernandez FJ, Goyache J, Orden JA, Blanco JL, Domenech A, Suarez G, Gomez-Lucia E. Repair and enterotoxin synthesis by Staphylococcus aureus after thermal shock. Appl. Environ. Microbial. 59: 1515-1519 (1993)