Acid and low temperature treatments on Salmonella Enteritidis inoculated in pork and its subsequent survival in simulated gastric fluid

Silva, Simone Quintão; Santos, Marcilene dos; Paes, Simone Albino; Vanetti, Maria Cristina Dantas

doi:10.1590/0103-8478cr20141582

Cited by 6 publications

(3 citation statements)

References 16 publications

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“… Kim et al (2011) likewise reported the growth of S. Typhimurium at 5°C in kimbap, a Korean ready-to-eat food, while Kinsella et al (2007) observed the survival and increased growth of a S. Typhimurium strain on beef after 72 h at 4°C. A possible explanation for the various growth patterns of Salmonella at low temperatures could be the different strains studied, the different types of raw material, and the variations on the levels and types of competing indigenous microbiota that could affect the survival or growth of Salmonella ( Oscar, 2007 ; Silva et al, 2016 ).…”

Section: Resultsmentioning

confidence: 99%

Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning

et al. 2021

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Chicken liver is a highly perishable meat product with a relatively short shelf-life and that can get easily contaminated with pathogenic microorganisms. This study was conducted to evaluate the behavior of spoilage microbiota and of inoculated Salmonella enterica on chicken liver. The feasibility of Fourier-transform infrared spectroscopy (FTIR) to assess chicken liver microbiological quality through the development of a machine learning workflow was also explored. Chicken liver samples [non-inoculated and inoculated with a four-strain cocktail of ca. 103 colony-forming units (CFU)/g Salmonella] were stored aerobically under isothermal (0, 4, and 8°C) and dynamic temperature conditions. The samples were subjected to microbiological analysis with concomitant FTIR measurements. The developed FTIR spectral analysis workflow for the quantitative estimation of the different spoilage microbial groups consisted of robust data normalization, feature selection based on extra-trees algorithm and support vector machine (SVM) regression analysis. The performance of the developed models was evaluated in terms of the root mean square error (RMSE), the square of the correlation coefficient (R2), and the bias (Bf) and accuracy (Af) factors. Spoilage was mainly driven by Pseudomonas spp., followed closely by Brochothrix thermosphacta, while lactic acid bacteria (LAB), Enterobacteriaceae, and yeast/molds remained at lower levels. Salmonella managed to survive at 0°C and dynamic conditions and increased by ca. 1.4 and 1.9 log CFU/g at 4 and 8°C, respectively, at the end of storage. The proposed models exhibited Af and Bf between observed and predicted counts within the range of 1.071 to 1.145 and 0.995 to 1.029, respectively, while the R2 and RMSE values ranged from 0.708 to 0.828 and 0.664 to 0.949 log CFU/g, respectively, depending on the microorganism and chicken liver samples. Overall, the results highlighted the ability of Salmonella not only to survive but also to grow at refrigeration temperatures and demonstrated the significant potential of FTIR technology in tandem with the proposed spectral analysis workflow for the estimation of total viable count, Pseudomonas spp., B. thermosphacta, LAB, Enterobacteriaceae, and Salmonella on chicken liver.

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Section: Resultsmentioning

confidence: 99%

Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning

et al. 2021

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“…This recovery may have been caused by the variation in pH conditions of the small intestine, which permitted the recovery of viable bacterial cells inhibited by the acidity of the proventriculus. The recovery capacity of bacterial cells in the small intestine, after passing through the high acidity of the proventriculus, is related to the stress response that these microorganisms possess (Silva, Santos, Paes, & Vanetti, ). This multiple‐stress tolerance is attributed to several physiological changes that occur in the bacteria, such as changes in the composition of the cell wall, morphological changes and the development of the acid tolerance response to the acid environment (Merrell & Camilli, ), increasing the chances of survival of these microorganisms in the environment of the gastrointestinal tract.…”

Section: Discussionmentioning

confidence: 99%

Natural antimicrobials for control of Salmonella Enteritidis in feed and in vitro model of the chicken digestive process

Oliveira

Andrade

et al. 2019

Animal Physiology Nutrition

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This study evaluated the antimicrobial effect of essential oils (EO) and organic acids (OA) against Salmonella Enteritidis in chicken feed and during an in vitro model that mimics the chicken digestive process. The minimal inhibitory concentration (MIC) of allyl isothiocyanate (AITC), carvacrol (CV), propionic acid (PROP) and caproic acid (CAP) were individually determined. Then, based on the MICs of each compound, combinations of EOs and/or OAs were tested to evaluate their synergic antimicrobial effect. The synergic effect of AITC and CAP was the most efficient against the bacterial strain tested. Commercial feed was inoculated with a 5‐strain cocktail of S. Enteritidis and treated with different doses of AITC + CAP to evaluate their effect on the growth/survival of the pathogen. In addition, the simulated digestion model was used to access the antimicrobial effect of AITC + CAP added to the feed towards S. Enteritidis and Lactobacillus plantarum. Synergistic effect was found between AITC (0.065 mM) and CAP (17.5 mM) against S. Enteritidis in chicken feed, where S. Enteritidis was reduced to undetectable levels (<1.00 log CFU/g). AITC (1.95 mM) + CAP (45 mM) also decreased (p < 0.05) the population of S. Enteritidis in the simulated digestion, while the growth of L. plantarum was not affected. Therefore, the addition of AITC + CAP in feed might be a potential natural antimicrobial able to prevent economic losses caused for Salmonella in chicken.

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“…The results from these studies had great benefit for understanding ingredients and their structures. However, there is no help to explain how degradation in human stomach environment during digestion, because the physiological pH of human fluid gastric can range from 1.50 to 3.50 and it works at around 37 °C (Corcoran et al, 2007;Marieb & Hoehn, 2010;Silva et al, 2016). According to the United States Pharmacopoeia (The United States Pharmacopeia, 1995), standard simulated gastric fluid is consists of 3.2 mg/mL pepsin in 0.03 M NaCl at pH 1.20 (hydrochloric acid is used).…”

Section: Introductionmentioning

confidence: 99%

Variation of structures of ingredients of desiccated coconut during hydrolysis by hydrochloric acid at low temperature

Xiong

2017

Food Sci. Technol

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Owing to the high content of lignocellulose, desiccated coconut become a healthy material for dietary fiber supplementation. In this study, the changes in solubility of the fibers of desiccated coconut were evaluated. The changes of the pHs and weight losses were studied. Furthermore, variations of the ingredient structures of desiccated coconut by hydrolysis by hydrochloric acid were characterized by Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM). After hydrolysis 30 s, the pHs of all systems increased, while six hours later, the pH of only system with initial pH = 1.00 decreased. The decline of pH only existed in hydrolysis systems with initial pH = 1.00, there is no relevant with the quantities of desiccated coconut. The lower initial pH of hydrolysis system was, the less the intrinsic viscosity of the desiccated coconut after hydrolysis was, the small the crystallinity was. After hydrolysis, the microstructure of the desiccated coconut become looser, and the secondary structure of the coconut protein became more stable and ordered. The results suggest that the hydrolysis of desiccated coconut mainly occurred in the branched chain and the non-crystalline region of lignocellulose, which transforms some insoluble dietary fiber into soluble dietary fiber. This improves the nutritional value of desiccated coconut.Practical Application: Providing a scientific data for desiccated coconut as a dietary fiber supplement and functional food additive.

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Acid and low temperature treatments on Salmonella Enteritidis inoculated in pork and its subsequent survival in simulated gastric fluid

Abstract: Acid and low temperature treatments on Salmonella Enteritidis inoculated in pork and its subsequent survival in simulated... Ciência

Cited by 6 publications

References 16 publications

Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning

Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning

Natural antimicrobials for control of Salmonella Enteritidis in feed and in vitro model of the chicken digestive process

Variation of structures of ingredients of desiccated coconut during hydrolysis by hydrochloric acid at low temperature

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