Differences in resistance to different environmental stresses and non-thermal food preservation technologies among Salmonella enterica subsp. enterica strains

Guillén, Silvia; Marcén, Marcos; Mañas, Pilar; Cebrián, Guillermo

doi:10.1016/j.foodres.2020.109042

Cited by 29 publications

(15 citation statements)

References 46 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The main stresses imposed on Salmonella in food processing include osmotic stress (salt, preservation, and flavor enhancers), thermal stress (pre-cooking and cooking), and oxidative stress (disinfection) [ 17 ]. A previous study showed that Salmonella have evolved to survive in naturally stressful conditions such as high osmolarity, extreme temperatures, and low pHs [ 8 ]. After suffering these environmental stresses, surviving Salmonella cells that contaminate food and thus are ingested into the human body will encounter the stomach (acid stress) and intestine (bile salts) in sequence [ 3 ].…”

Section: Discussionmentioning

confidence: 99%

“…During the processes of food production, storage, transportation and sale, contaminating bacteria may face environmental stresses, such as heat, acid or osmotic pressure. Salmonella has been reported to survive in environmental stress such as high osmolarity, extreme temperature, and acidic conditions [ 8 ]. Moreover, S. Typhimurium must face several hurdles after entering the human digestive system, including strong acid conditions and bile salts [ 3 ]; the ability of Salmonella to survive in such harsh conditions is key to its ability to cause disease.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of 405 ± 5-nm LED Illumination on Environmental Stress Tolerance of Salmonella Typhimurium in Sliced Beef

Guo

Bai

Fei

et al. 2022

Foods

View full text Add to dashboard Cite

Salmonella Typhimurium is a widely distributed foodborne pathogen and is tolerant of various environmental conditions. It can cause intestinal fever, gastroenteritis and bacteremia. The aim of this research was to explore the effect of illumination with 405 nm light-emitting diodes (LEDs) on the resistance of S. Typhimurium to environmental stress. Beef slices contaminated with S. Typhimurium were illuminated by 405 nm LEDs (18.9 ± 1.4 mW/cm2) for 8 h at 4 °C; controls were incubated in darkness at 7 °C. Then, the illuminated or non-illuminated (control) cells were exposed to thermal stress (50, 55, 60 or 65 °C); oxidative stress (0.01% H2O2 [v/v]); acid stress (simulated gastric fluid [SGF] at pH 2 or 3); or bile salts (1%, 2%, or 3% [w/v]). S. Typhimurium treated by 405 nm LED irradiation showed decreased resistance to thermal stress, osmotic pressure, oxidation, SGF and bile salts. The transcription of eight environmental tolerance-related genes were downregulated by the illumination. Our findings suggest the potential of applying 405 nm LED-illumination technology in the control of pathogens in food processing, production and storage, and in decreasing infection and disease related to S. Typhimurium.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of 405 ± 5-nm LED Illumination on Environmental Stress Tolerance of Salmonella Typhimurium in Sliced Beef

Guo

Bai

Fei

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…The strains of S. Enteritidis (STCC 4300, STCC 4155, STCC 4396, STCC 7160, and STCC 7236) were supplied by the Spanish Type Culture Collection. Cultures were grown in tryptic soy broth (Oxoid, Basingstoke, UK) supplemented with 0.6% w/v yeast extract (Oxoid, TSB-YE) in 96-well microtiter plates and incubated at 37 • C under static conditions, as described by Guillén et al [20].…”

Section: Bacterial Strains and Culture Conditionsmentioning

confidence: 99%

Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk

Guillén

Marcén

Álvarez

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Salmonella growth in egg and egg products has been widely studied, but there are still some aspects that are not fully known. The objective of this work was to study the influence of the initial cell number on the growth fitness of Salmonella Enteritidis in raw and pasteurized egg products. Growth curves of five Salmonella Enteritidis strains in raw and pasteurized egg products, starting from different initial numbers, were obtained and fitted to the Baranyi and Roberts model. The results revealed that lower initial numbers led to longer lag phases (λ) and lower maximum specific growth rates (μmax) in raw liquid whole egg. Similar results were observed in raw egg white (except for one strain). Conversely, no influence (p > 0.05) of the initial concentration on Salmonella growth parameters in raw egg yolk was observed. On the other hand, no influence of the initial number of cells on Salmonella growth fitness in commercial pasteurized liquid whole egg was observed. The results obtained demonstrate that the disappearance of this initial-dose dependency phenomenon was dependent on the intensity of the thermal treatment applied. Finally, the influence of the initial number was, in general, lower in pasteurized than in raw egg white, but large differences among strains were observed.

show abstract

“…Salmonella Enteritidis STCC 4300 was used in this study. Cultures were grown in tryptic soy broth (Oxoid, Basingstoke, UK) supplemented with 0.6% w/v yeast extract (Oxoid, TSB-YE) in 96-well microtiter plates and incubated at 37 °C under static conditions as described in Guillén et al [8].…”

Section: Bacterial Strains and Obtention Of Bacterial Suspensionsmentioning

confidence: 99%

Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg

Guillén

Marcén

Álvarez

et al. 2020

The 1st International Electronic Conference on Food Science and Functional Foods

Self Cite

View full text Add to dashboard Cite

Salmonella growth and survival in egg and egg products has been widely studied. Nevertheless, there are some aspects that are still not fully known. Therefore, the objective of this work was to study the influence of the initial cell number on the growth fitness of Salmonella in raw and pasteurized liquid whole eggs. Growth curves of Salmonella Enteritidis in raw and pasteurized liquid whole eggs, starting from different initial numbers, were obtained and fitted to the Baranyi and Roberts model. Results obtained revealed that in raw whole egg, lower initial numbers led to longer lag phases (λ) and lower maximum specific growth rates (μmax). However, the application of thermal treatments of increasing intensity to the liquid egg—before inoculation with Salmonella cells—led to a progressive reduction of this effect. Supplementation assays with lysozyme and ovotransferrin revealed that these proteins would not be responsible for the decreased growth fitness of Salmonella cells when inoculated in raw egg at low concentrations. By contrast, addition of iron (0.020 g/L) to raw egg increased the growth fitness of Salmonella cells inoculated at a low initial dose but not at a high one. Thus, under these conditions the growth fitness of Salmonella was similar regardless of the initial dose and thermal history of the whole liquid egg, indicating the major role of iron bioavailability in the phenomenon observed.

show abstract

Differences in resistance to different environmental stresses and non-thermal food preservation technologies among Salmonella enterica subsp. enterica strains

Cited by 29 publications

References 46 publications

Effects of 405 ± 5-nm LED Illumination on Environmental Stress Tolerance of Salmonella Typhimurium in Sliced Beef

Effects of 405 ± 5-nm LED Illumination on Environmental Stress Tolerance of Salmonella Typhimurium in Sliced Beef

Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk

Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg

Contact Info

Product

Resources

About