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

Autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: International Journal of Food Microbiology; v. 405, p. 8-pg., 2023-11-16.

Resumo

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)

• Processo FAPESP: 13/27118-1 - PreditOmics - Uma abordagem de Microbiologia Preditiva, Metagenômica e Metabolômica no Estudo da Estabilidade Microbiológica da Carne Bovina Embalada à Vácuo durante a Estocagem
• Beneficiário: Humberto Moreira Hungaro
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 16/21041-5 - Fungos e micotoxinas modificadas em uvas e vinhos: modelagem da variabilidade de formação, estabilidade ao longo do processamento e efeitos à saúde
• Beneficiário: Luisa Freire Colombo
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 16/12001-0 - Probiomics: impactos tecnológicos e a saúde da alteração do metaboloma de microrganismos probióticos submetidos a condições de estresse
• Beneficiário: Juliana Silva da Graça
• Modalidade de apoio: Bolsas no Brasil - Doutorado Direto