Thermal Resistance of Salmonella senftenberg

Abstract

Salmonella senftenberg strain 775W (N.C.T.C. 9959) is considerably more heat resistant than other salmonellae^1–3. This strain was originally reported in 1946 in the United States from pasteurized liquid egg¹ and has been used in a number of subsequent thermal resistance studies^4–6. In an investigation into the effect of heat on Salmonella in food materials, we have measured the heat resistances of a range of Salmonella strains isolated from various sources. The strains which we examined included thirty-six senftenberg strains, thirty-two of which were supplied by Dr. Joan Taylor, Salmonella Reference Laboratory, Colindale, London. Twenty of these cultures had been isolated from human sources.