Desiccation resistance of a large set of Salmonella enterica strains and survival on dry- and wet-inoculated soybean meal through storage

Norberto, Ana Paula; Alvarenga, Verônica O.; Húngaro, Humberto Moreira; Sant’Ana, Anderson S.

doi:10.1016/j.lwt.2022.113153

Cited by 6 publications

(3 citation statements)

References 57 publications

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“…Salmonella is particularly problematic in low moisture foods such as dried fruit, peanut butter, and flour. Resistance to desiccation was variable amongst the 14 strains tested in the present study, consistent with a previous report of 37 strains of Salmonella in soybean meal (Norberto et al , 2022). In the current study, both S .…”

Section: Discussionsupporting

confidence: 92%

Strain and serovar variants ofSalmonella entericaexhibit diverse tolerance to food chain-related stress

Pye

Thilliez

Acton

et al. 2022

Preprint

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Non-Typhoidal Salmonella (NTS) continues to be a leading cause of foodborne illness worldwide. Food manufacturers implement hurdle technology by combining more than one approach to control food safety and quality, including preservatives such as organic acids, refrigeration, and heating. We assessed the variation in survival in stresses of genotypically diverse isolates of Salmonella enterica to identify genotypes with potential elevated risk to sub-optimal processing or cooking. Sub-lethal heat treatment, survival in desiccated conditions and growth in the presence of NaCl or organic acids were investigated. S. Gallinarum strain 287/91 was most sensitive to all stress conditions. While none of the strains replicated in a food matrix at 4C, S. Infantis strain S1326/28 retained the greatest viability, and six strains exhibited a significantly reduced viability. A S. Kedougou strain exhibited the greatest resistance to incubation at 60C in a food matrix that was significantly greater than S. Typhimurium U288, S Heidelberg, S. Kentucky, S. Schwarzengrund and S. Gallinarum strains. Two isolates of monophasic S. Typhimurium, S04698-09 and B54 Col9 exhibited the greatest tolerance to desiccation that was significantly more than for the S. Kentucky and S. Typhimurium U288 strains. In general, the presence of 12mM acetic acid or 14mM citric acid resulted in a similar pattern of decreased growth in broth, but this was not observed for S. Enteritidis, and S. Typhimurium strains ST4/74 and U288 S01960-05. Acetic acid had a moderately greater effect on growth despite the lower concentration tested. A similar pattern of decreased growth was observed in the presence of 6% NaCl, with the notable exception that S. Typhimurium strain U288 S01960-05 exhibited enhanced growth in elevated NaCl concentrations. An understanding of the molecular basis of phenotypic variation in response to stress has the potential to improve process validation during food challenge tests, improve processing, and result in more reliable risk assessments in the food industry.

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Section: Discussionsupporting

confidence: 92%

Strain and serovar variants ofSalmonella entericaexhibit diverse tolerance to food chain-related stress

Pye

Thilliez

Acton

et al. 2022

Preprint

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“…Therefore, the higher incidence of this serovar in the EU could be related to its high virulence [35]. The differences in the behaviour of S. enterica strains against different environmental stresses (acid, NaCl, low water activity or heat) are currently being studied [36,37]. However, the serovars S. enteritidis and S. typhimurium are the most studied worldwide.…”

Section: Discussionmentioning

confidence: 99%

The Survival of Salmonella enterica Strains in Ready-to-Eat Fruit Purees under Different Storage Temperatures

Bainotti,

Colás-Medà,

Viñas

et al. 2024

Beverages

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Salmonella enterica, known for its resilience to acidic environments, has been linked to foodborne outbreaks of illness from fruit derivatives. This study aimed to assess the survival of five serovars of Salmonella enterica subsp. enterica in various fruit purees subjected to different storage temperatures. Among the studied serovars, S. enteritidis exhibited the most significant population decrease in all fruit purees. In contrast, S. Agona, S. Gaminara, S. Michigan, and S. Montevideo survived in peach puree at 4 °C for at least 3 days, and S. Agona, S. Gaminara, and S. Montevideo maintained their initial levels in pear puree under the same time/temperature conditions. However, none of the strains were detectable in plum and black currant purees after 2 days at 4, 15, or 25 °C. These findings highlight variations in the behaviour of S. enterica serovars within different fruit purees. Likewise, low-temperature conditions prolonged the survival of the tested strains in all fruit purees analysed.

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“…Another threat to the safety of poultry raw materials and consumers is the fact that soya beams are often contaminated with microbials ( Salmonella spp.) and need additional processing [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

The Quality of Eggs Derived from Japanese Quail Fed with the Fermented and Non-Fermented Rapeseed Meal

Wengerska

Czech

Knaga

et al. 2022

Foods

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The most popular protein source in poultry feed mixtures is soybean. However, cheaper and more available alternative protein sources are being sought, and feed manufacturers more and more often turn their attention to the post-extraction meals of local oil plants, e.g., rapeseed. Therefore, the effect of fermented and non-fermented post-extraction rapeseed meal used as a feed additive for Japanese quails was investigated on the eggs’ quality. The study was performed on 280 females of Japanese quails fed with a mixture without rapeseed meal, with non-fermented post-extraction rapeseed meal (5%, 10% and 15%) and with fermented one (5%, 10% and 15%). During the experiment, eggs were collected from each group four times (every 4 weeks) and evaluated for their quality characteristics. The addition of 10% fermented rapeseed meal had the most beneficial effect on such eggs quality traits as egg weight, specific gravity, yolk index and color and albumen pH. However, in the majority of examined parameters, no significant differences were found between birds fed with soybean meal and those fed with fermented and non-fermented rapeseed meal (morphological elements proportions, yolk weight, albumen height and Haugh’s units, eggshell quality). This supports the thesis that the use of rapeseed meals instead of soybean meals may allow obtaining the proper quality of animal raw materials at a lower cost and with the use of local feed resources.

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Desiccation resistance of a large set of Salmonella enterica strains and survival on dry- and wet-inoculated soybean meal through storage

Cited by 6 publications

References 57 publications

Strain and serovar variants ofSalmonella entericaexhibit diverse tolerance to food chain-related stress

Strain and serovar variants ofSalmonella entericaexhibit diverse tolerance to food chain-related stress

The Survival of Salmonella enterica Strains in Ready-to-Eat Fruit Purees under Different Storage Temperatures

The Quality of Eggs Derived from Japanese Quail Fed with the Fermented and Non-Fermented Rapeseed Meal

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