Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain

Author(s)

Furtado, Marianna M. ; Silva, Beatriz S. ; Freire, Luisa ; Graca, Juliana S. ; Alvarenga, Veronica O. ; Hungaro, Humberto M. ; Sant'Ana, Anderson S.

• Document type: Journal article
• Source: International Journal of Food Microbiology; v. 405, p. 8-pg., 2023-11-16.

Abstract

This study compared the resistance to different desiccation conditions of 190 Salmonella enterica strains previously isolated from the soybean meal production chain and belonging to 23 serovars. Additionally, the postrehydration growth and heat tolerance of the strains previously exposed to desiccation were determined. Variability in desiccation resistance was observed both within and between serovars. Strains belonging to S. Havana and S. Schwarzengrund serovars were the most resistant, regardless of storage condition. The drying temperature (20 degree celsius and 30 degree celsius) did not influence the desiccation resistance of the Salmonella strains. On the other hand, increasing drying time from 1 to 7 days reduced Salmonella counts. The origin (isolation sources) also influenced the desiccation resistance of the Salmonella strains. The growth of the Salmonella strains after rehydration varied considerably depending on the drying conditions and incubation temperature during cultivation. An increase in the time and temperature of drying led to a reduction in population of most Salmonella strains after rehydration. Salmonella strains previously desiccated also showed differences in the heat tolerance in all temperature-time binomials tested. Some strains were highly resistant to heat tolerance conditions, presenting <1 log CFU/mL reduction from the initial population. The results obtained in this study suggest that the strategies to mitigate Salmonella in low-a(w) foods must consider the existence of high-stress resistant strains and their multiple-stress adaptability profiles, including effects of processing, food composition, and storage conditions. (AU)

• FAPESP's process: 13/27118-1 - PreditOmics - A Predictive Microbiology, Metagenomics and Metabolomics Approach in the Study of Microbiological Stability of Vacuum-Packaged Beef during Shelf-Life
• Grantee: Humberto Moreira Hungaro
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 16/21041-5 - Fungi and modified mycotoxins in grapes and wines: modeling the variability of formation, stability during the processing and health effects
• Grantee: Luisa Freire Colombo
• Support Opportunities: Scholarships in Brazil - Doctorate
• FAPESP's process: 16/12001-0 - Probiomics: health and technological impacts caused in the metabolome of probiotic microorganisms submitted to stress conditions
• Grantee: Juliana Silva da Graça
• Support Opportunities: Scholarships in Brazil - Doctorate (Direct)