Salmonella adhesion capacity on contact surfaces by dry inoculum with preconditioning

• Grant number: 19/15671-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: January 01, 2020
• End date: December 31, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Maristela da Silva Do Nascimento
• Grantee: Isadora Gusson Veronezzi
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Salmonella is an important pathogen often involved in foodborne outbreaks worldwide, because of this it is essential to understand its behavior in food processing environments. Apart from the biofilm formation capacity in a wet environment, the pathogen is able to remain for long periods in low water activity conditions. Both characteristics have a direct effect on the control of Salmonella development in manufactory plants. Therefore, the present study aims to evaluate the effect of different matrices in the Salmonella dry adhesion on stainless steel (SS) and polypropylene (PP) surfaces, with and without preconditioning. Salmonella cells previously inoculated in dry vehicles (soil and powdered milk) will be spread on SS and PP coupons, with and without previous surface conditioning (powdered milk, ground peanut shell, and ground peanut skin). The data obtained in this research may assist to establish a new code of hygienic practices for products with low water activity. (AU)