The effect of copper on the death rate of Salmonella typhimurium DT104:30 in food substrates acidified with organic acids

J. D. Beal; S. J. Niven; A. Campbell; P. H. Brooks

doi:10.1046/j.1472-765X.2003.01147.x

The effect of copper on the death rate of Salmonella typhimurium DT104:30 in food substrates acidified with organic acids

J. D. Beal^*, S. J. Niven, A. Campbell, P. H. Brooks

^*Corresponding author for this work

Faculty of Science and Engineering

University of Plymouth

Research output: Contribution to journal › Article › peer-review

Abstract

Aims: The objective of this study was to investigate the effect of copper ions on the survival of Salmonella typhimurium DT104:30 in acidified liquid food substrates. Methods and Results: The decimal reduction time (D _value) of Salm. typhimurium DT104:30 was determined in acidified liquid pig feed (LPF) and skimmed milk (SM) containing a range of copper concentrations (0-50 ppm). As copper concentration increased, the death rate of Salm. typhimurium DT104:30 increased. In LPF acidified with 150 mmol l ^-1 lactic acid the presence of 50 ppm copper resulted in a 10-fold increase in the death rate. Conclusions: The presence of copper salts in acidic liquid food substrates significantly increases the death rate of Salm. typhimurium DT104:30. Significance and Impact of the Study: This finding could influence policy on levels of copper in pig feed.

Original language	English
Pages (from-to)	8-12
Number of pages	5
Journal	Letters in Applied Microbiology
Volume	38
Issue number	1
DOIs	https://doi.org/10.1046/j.1472-765X.2003.01147.x
Publication status	Published - 2004

ASJC Scopus subject areas

Applied Microbiology and Biotechnology

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10.1046/j.1472-765X.2003.01147.x

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abstract = "Aims: The objective of this study was to investigate the effect of copper ions on the survival of Salmonella typhimurium DT104:30 in acidified liquid food substrates. Methods and Results: The decimal reduction time (D value) of Salm. typhimurium DT104:30 was determined in acidified liquid pig feed (LPF) and skimmed milk (SM) containing a range of copper concentrations (0-50 ppm). As copper concentration increased, the death rate of Salm. typhimurium DT104:30 increased. In LPF acidified with 150 mmol l -1 lactic acid the presence of 50 ppm copper resulted in a 10-fold increase in the death rate. Conclusions: The presence of copper salts in acidic liquid food substrates significantly increases the death rate of Salm. typhimurium DT104:30. Significance and Impact of the Study: This finding could influence policy on levels of copper in pig feed.",

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AU - Beal, J. D.

AU - Niven, S. J.

AU - Campbell, A.

AU - Brooks, P. H.

PY - 2004

Y1 - 2004

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AB - Aims: The objective of this study was to investigate the effect of copper ions on the survival of Salmonella typhimurium DT104:30 in acidified liquid food substrates. Methods and Results: The decimal reduction time (D value) of Salm. typhimurium DT104:30 was determined in acidified liquid pig feed (LPF) and skimmed milk (SM) containing a range of copper concentrations (0-50 ppm). As copper concentration increased, the death rate of Salm. typhimurium DT104:30 increased. In LPF acidified with 150 mmol l -1 lactic acid the presence of 50 ppm copper resulted in a 10-fold increase in the death rate. Conclusions: The presence of copper salts in acidic liquid food substrates significantly increases the death rate of Salm. typhimurium DT104:30. Significance and Impact of the Study: This finding could influence policy on levels of copper in pig feed.

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The effect of copper on the death rate of Salmonella typhimurium DT104:30 in food substrates acidified with organic acids

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