Can you boil away salmonella
By
Dr Juliana Davies de Oliveira (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Juliana Davies de Oliveira graduated in Biological Sciences with an emphasis on microbiology and immunology. She is PhD in Biochemical Process Engineering. With more than 15 years of experience, she has expertise in Bioprocess, Fermentation, Industrial Microbiology, Biotechnology, Bioinputs, Biopolymer and Bioinsecticide production and Biosecurity.
Dr Juliana Davies de Oliveira’s Highlights
- Researcher Consultant at the SENAI Innovation Institute (ISI – SENAI CETIQT) and member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
- Postdoctoral fellowship at the Catholic University of Brasilia/Brazil in the Postgraduate Program in Genomic Sciences and Biotechnology
- International Experience in Barcelona/Spain – Department of Chemical, Biological and Environmental Engineering at the Autonomous University of Barcelona/Spain.
- Coordinator and technical-scientific responsible for the Laboratory -Platform of Fermentation in Scale Pilot up to 125 L (Catholic University of Brasilia/Brazil)
- Collaborating researcher at the University of Brasilia/Brazil
- PhD and master’s degree in Chemical and Biochemical Process Engineering at the Federal at the University of Rio de Janeiro/Brazil
- Undergraduate professor at Catholic University of Brasilia/Brazil
- Bachelor’s degree in Biological Sciences: Microbiology and Immunology at the Federal University of Rio de Janeiro/Brazil
Professional profile:
Dr Juliana Davies de Oliveira was a Researcher Consultant for the Biotechnology platform of SENAI CETIQT/SENAI Institute of Innovation in Biosynthetic and Fibers, linked to the fermentation area. In addition, she was a member of the Internal Biosafety Commission (CIBio) of SENAI CETIQT
She played a role in leading the fermentation laboratory, including operational training of equipment; installation of a pilot fermenter at the Catholic University of Brasilia/Brazil.
She additionally was an undergraduate Professor in the Biological Sciences, Pharmacy and General Training courses in Postgraduate Courses (Catholic University of Brasilia/Brazil)
She was a researcher at the University of Brasilia/Brazil.
Besides that, Dr Juliana Davies de Oliveira has done a technical visit to the Autonomous University of Barcelona/Spain
Furthermore, she has experience in reviewing scientific articles at the Brazilian Journal of Microbiology and the Microbial Cell Factories.
Education:
- 2020 – Postdoctoral in Genomic Sciences and Biotechnology at the Catholic University of Brasilia/Brazil
- 2014 – PhD in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2010 – Master’s degree in Chemical and Biochemical Process Engineering at the Federal University of Rio de Janeiro/Brazil
- 2008 – Bachelor in Biological Sciences (Microbiology and Immunology) at the Federal University of Rio de Janeiro/Brazil
Relevant Published work & citations of Dr Juliana Davies de Oliveira
Articles
De Oliveira, Juliana Davies; Carvalho, Lucas Silva; Gomes, Antônio Milton Vieira; Queiroz, Lúcio Rezende; Magalhães, Beatriz Simas; Parachin, Nádia Skorupa. Genetic basis for hyper production of hyaluronic acid in natural and engineered microorganisms. Microbial Cell Factories, v. 15, p. 119-126, 2016.
Oliveira, Juliana D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Low Cost Production of Pullulan Obtained From Granulated Sugar and Different Nitrogen Sources. International Journal of Engineering and Technology, v. 15, p. 11-17, 2015.
Oliveira, Juliana D.; Pimenta, Flávia D.; Lopes, Lea M. A.; Sérvulo, Eliana F. C. Rheological Analysis of Biopolymer Produced by Aureobasidium pullulans in Different Sources of Nitrogen. Macromolecular Symposia (Online), v. 319, p. 143-149, 2012.
Patents
De Oliveira, Juliana Davies; Parachin, N. S.; Gomes, A. M. V.; Carvalho, Lucas Silva; Magalhães, B. S. Levedura recombinante da espécie Kluyveromyces lactis para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602018; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016
De oliveira, juliana davies; parachin, nádia skorupa; gomes, a. M. V.; magalhães, b. S.; carvalho, lucas silva. Levedura recombinante da espécie Hansenula polymorpha para a produção de grandes cadeias de ácido hialurônico. 2016, Brasil. Register number: BR10201602019; Registration institution: INPI – National Institute of Industrial Property. Deposit: 08/31/2016.
Book Chapters
Silva, O. B.; Carvalho, Lucas Silva; Almeida, G. C.; Oliveira, Juliana D.; Carmo, T. S.; Parachin, N. S. Biogas – Turning Waste into Clean Energy. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 161-180.
Carvalho, L.; Silva, O. B.; Almeida, G. C.; Oliveira, Juliana D.; Parachin, N. S.; Carmo, T. S. Production Processes for Monoclonal Antibodies. In: Angela Faustino Jozala. (Org.). Fermentation Processes. 1ed.Rijeka, Croatia: Intech, 2017, v., p. 181-198.
Conference Papers
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; De Paula, R. C. M.; Sérvulo, Eliana F. C. Avaliação de metodologia para recuperação de pululana livre de melanina. In: 12º Congresso Brasileiro de Polímeros, 2013, Florianópolis. 12º Congresso Brasileiro de Polímeros, 2013.
Oliveira, J. D.; Lopes, L. M. A.; Pimenta, Flávia D.; Sérvulo, Eliana F. C. Produção de pululana em função das concentrações de carbono e nitrogênio. In: XIX Simpósio Nacional de Bioprocessos, 2013, Foz do Iguaçu. XIX Simpósio Nacional de Bioprocessos, 2013.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Produção de pululana a partir de matéria-prima de baixo custo. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 68.
Oliveira, J. D.; Pimenta, F. D.; Servulo, E. F. C. Avaliação reológica do biopolímero produzido por Aureobasidium pullulans em diferentes fontes de nitrogênio. In: 11º Congresso Brasileiro de Polímeros, 2011, Campos do Jordão/SP. 11º Congresso Brasileiro de Polímeros, 2011. p. 19.
Oliveira, J. D.; Pimenta, F. D.; Lopes, L. M. A.; Sarquis, M. I. M.; Servulo, E. F. C. Seleção de estirpe e fonte de nitrogênio para produção de biopolímero a partir de matéria-prima de baixo custo. In: XVII Congresso Brasileiro de Engenharia Química, 2008, Recife. XVII Congresso Brasileiro de Engenharia Química, 2008.
Oliveira, J. D.; Servulo, E. F. C.; Pimenta, F. D.; Lopes, L. M. A. Utilização de matéria prima de baixo custo para produção de biopolímero. In: IV Simpósio de Microbiologia Aplicada, 2009, Rio Claro/SP. Holos Environment – Suplemento 1 – IV Simpósio de Microbiologia Aplicada, 2009. v. 9.
You can view some of Dr Juliana’s work below and links to her professional profile:
Research Gate: https://www.researchgate.net/profile/Juliana-Oliveira-2/research
Google Scholar: https://scholar.google.com/citations?user=G3ZLG84AAAAJ&hl=pt-BR
Linkedin: linkedin.com/in/juliana-davies-de-oliveira-285749197
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will address the query, “Can you boil away Salmonella?” We will also discuss How you can get infected by Salmonella bacteria, what are the most common symptoms of such infection and the preventative actions to avoid it.
Can you boil away Salmonella?
Yes, you can boil away Salmonella.
Salmonella spp. is resistant up to 72 ºC (32 ºF) and temperatures above this allow the inactivation of this bacterium (1). Therefore, subjecting food to boiling allows the removal of Salmonella.
Can Salmonella be detected in food?
Yes, Salmonella can be detected in food through various laboratory methods. Enrichment and isolation steps, which involve culture techniques, are utilized to concentrate and separate Salmonella bacteria from food samples. Identification employs biochemical characterization techniques to determine specific properties of the isolated bacteria. Serotyping, an immunological technique, is utilized to classify Salmonella strains based on their antigenic properties (10,11)
In addition to these techniques, other methods like polymerase chain reaction (PCR), immunoassays, and whole genome sequencing (WGS) can also be employed for Salmonella detection in food samples (12,13).
While it is not possible for individuals to visually identify Salmonella in food, some signs may indicate the presence of contaminated food. However, it’s important to note that these signs are not definitive and may not always be present. These signs are common in the presence of other microorganisms.
Some of the warning signs indicating compromised food quality include an unpleasant odor, unusual taste, altered texture, and visible signs of deterioration such as mold, discoloration, or unusual texture (14).
It is crucial to remember that Salmonella can be present in contaminated food without any visible signs.
What are the sources of Salmonella?
There are numerous sources of Salmonella, which can cause salmonellosis.
Salmonella spp. is typically transmitted to humans through the ingestion of contaminated food items, including eggs, raw meat, undercooked poultry (such as chicken or turkey), unpasteurized milk, and even through contact with infected animals.
Other foods, such as green vegetables, fruits, and shellfish, can also become contaminated if they come into contact with animal sources or fecal matter. For instance, the use of manure as a soil amendment or the presence of sewage in water can contribute to contamination. While person-to-person transmission of Salmonella can occur, particularly in healthcare settings, there is also a risk of transmission between veterinarians, farm workers, and animals on farms (2,3).
What are the symptoms commonly associated with salmonellosis?
The symptoms of the ingestion of food contaminated are headache, fever, stomach cramps, diarrhea, nausea, and vomiting. These symptoms can last for several days or even weeks (4).
Is a Salmonella infection considered harmful?
Indeed, Salmonella can pose a significant health risk. Contracting a Salmonella infection can be hazardous as it can range from mild intestinal symptoms to potentially life-threatening conditions such as septicemia, which can lead to fatalities (5).
Specific individuals are at a higher risk of developing severe illness from Salmonella food poisoning. This includes pregnant women, young children, adults over 60 years of age, and individuals with weakened immune systems. These vulnerable groups may have a reduced ability to fight off infections, increasing their susceptibility to serious complications (2,6).
Are there any limitations of boiling for Salmonella removal?
Yes, there are limitations of boiling to Salmonella removal.
For example, the coagulation temperatures of the egg white and yolk differ. If the eggs were left half-cooked or they did not reach their safe internal temperature, the eggs could potentially be a carrier of Salmonella (7). Hard-boiled eggs have a minimal risk of microbial contamination, while medium and particularly soft-boiled eggs pose a potential risk for salmonellosis (8). You should be sure that the whole egg is boiled.
Inadequately cooked ground beef can significantly contribute to the occurrence of salmonellosis, a foodborne illness caused by Salmonella. It is crucial to ensure that minced beef steaks are cooked thoroughly to eliminate any potential bacteria (9).
What is the requirement to eliminate Salmonella?
The requirement to eliminate Salmonella is to ensure that all food reaches at least the temperature to which Salmonella is sensible.
To guarantee the effective elimination of Salmonella, it is essential to boil food thoroughly, reaching a minimum temperature of about 71 °C (160 °F) (7).
A study has shown that time is also relevant to ensure the elimination of Salmonella. According to the authors, the minimum time necessary to eliminate contamination with the cooking procedure is 5 minutes after boiling the water, and cooking in the microwave oven eliminates bacterial contamination (8).
Other FAQs about Salmonella that you may be interested in.
What are the chances of getting Salmonella from raw eggs?
Does freezing eggs kill Salmonella?
Conclusion
In this brief guide, we have addressed the query, “Can you boil away Salmonella?” We also discussed the sources of Salmonella bacteria, and what are the most common symptoms of such infection.
References
1. Smelt JPPM, Brul S. Thermal inactivation of microorganisms. Critical Reviews in Food Science and Nutrition. 2014 Jan;54(10):1371–85.
2. Salmonella [Internet]. Food Standards Agency. 2018 [cited 2023 Jun 27]. Available from: https://www.food.gov.uk/safety-hygiene/salmonella
3. Shinohara NKS, Barros VB de, Jimenez SMC, Machado E de CL, Dutra RAF, Lima Filho JL de. Salmonella spp., importante agente patogênico veiculado em alimentos. Ciência & Saúde Coletiva. 2008 Oct;13(5):1675–83.
4. Knodler LA, Elfenbein JR. Salmonella enterica. Trends in Microbiology. 2019 Nov;27(11):964–5.
5. Alexandro O V B, Silva R A, Araújo A, Brandão P A, Silva F B. Padrões microbiológicos da carne de frango de corte – referencial teórico. Revista Verde de Agroecologia e Desenvolvimento Sustentável. 2011;6(3).
6. Queensland Health. Food safety—Salmonella-Egg safety for the consumer [Internet]. Queensland Government. [cited 2023 Jun 27]. Available from: https://www.health.qld.gov.au/__data/assets/pdf_file/0021/441066/salmonella-factsheet.pdf
7. Cardoso MJ, Nicolau AI, Borda D, Nielsen L, Maia RL, Møretrø T, et al. Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors. Comprehensive Reviews in Food Science and Food Safety. 2021 May;20(3):2716–41.
8. Savi GD, Bortolotto T, Simões LR, Barichello T. Elimination of Salmonella enterica serovar Typhimurium in artificially contaminated eggs through correct cooking and frying procedures. Ciência e Tecnologia de Alimentos. 2011 Jun;31(2):492–6.
9. Boschi T, Aquilini D, Degl’Innocenti R, Aleo A, Romani C, Nicoletti P, et al. Cluster of Cases of Salmonella enterica Serotype Rissen Infection in a General Hospital, Italy, 2007. Zoonoses and Public Health. 2009 Nov 13;57(7–8):518–22.
10. Tietjen M, Fung DYC. Salmonellae and Food Safety. Critical Reviews in Microbiology. 1995 Jan;21(1):53–83.
11. Khalil ah AK. Food Microbiology: A Laboratory Manual. Wiley-Intenrscience; 2007.
12. Ibrahim GM, Morin PM. Salmonella Serotyping Using Whole Genome Sequencing. Frontiers in Microbiology. 2018 Dec 13;9.
13. Cheung PY, Kam KM. Salmonella in food surveillance: PCR, immunoassays, and other rapid detection and quantification methods. Food Research International. 2012 Mar;45(2):802–8.
14. Perera C. Selected Quality Attributes of Dried Foods. Drying Technology. 2005 Apr 1;23(4):717–30.
