Evaluation of the strain variability of Salmonella enterica acid and heat resistance

Nychas, George‐John E.; Koutsoumanis, Konstantinos

doi:10.1016/j.fm.2012.10.009

Cited by 54 publications

(19 citation statements)

References 56 publications

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“…By contrast, strain variability was reported to be similar to the biological variability in another study using L. monocytogenes (De Jesús and Whiting, 2003). Similarity between strain variability and biological variability was also reported from a recent publication using Salmonella enterica strains, where the coefficient of variation (CV) of strain variability on specific inactivation rate (k heat ) was 18.3% compared to the CV among replicates of 10.2 ± 6.5% (Lianou and Koutsoumanis, 2013). …”

Section: Discussionsupporting

confidence: 70%

“…However, the results between studies, even those using the same species, were different. An older study of Salmonella species, as an example, reported that one strain (D 57 31 min) was about 25 times more thermal resistant than the reference strain (D 57 1.2 min) used in the study (Ng et al, 1969), while a more recent Salmonella thermal resistant study reported about a two-fold difference in D 57 -values between the least and the most thermal resistant strains (Lianou and Koutsoumanis, 2013). Another study of L. monocytogenes reported D 57 -values between 6.5 and 26 min in 27 L. monocytogenes strains (Mackey et al, 1990).…”

Section: Introductionmentioning

confidence: 99%

“…To date, several studies have focused on investigating the effect of strain variability on thermal resistance of vegetative cells (Benito et al, 1999;De Jesús and Whiting, 2003;Lianou and Koutsoumanis, 2013;Mackey et al, 1990;Ng et al, 1969;Rodríguez-Calleja et al, 2006;Sörqvist, 1994) and spores (Berendsen et al, 2014;Luu-Thi et al, 2014). However, the results between studies, even those using the same species, were different.…”

Section: Introductionmentioning

confidence: 99%

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Quantifying variability on thermal resistance of Listeria monocytogenes

Aryani

Besten

Hazeleger

et al. 2015

International Journal of Food Microbiology

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Section: Discussionsupporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quantifying variability on thermal resistance of Listeria monocytogenes

Aryani

Besten

Hazeleger

et al. 2015

International Journal of Food Microbiology

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“…RpoS is associated with RNA polymerase and controls the expression of up to 50 Salmonella proteins (Humphrey, 2004). RpoS is produced in response to starvation, as well as pH and temperature fluctuations (Humphrey, 2004;Lianou & Koutsoumanis, 2013).…”

Section: Resultsmentioning

confidence: 99%

Transcriptomic Response of Salmonella Typhimurium Heat Shock Gene Expression Under Thermal Stress at 48 °C

Sirsat¹,

Baker²,

Park³

et al. 2015

JFR

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Salmonella enterica has been associated with a variety of food products, and thermal treatments are commonly used to reduce or eliminate pathogens from these foods. While the physiological response of Salmonella to a wide range of lethal and sublethal heating temperatures has been examined, only limited information is available at the transcriptional level. The objective of this study was to investigate the transcriptional profile of Salmonella Typhimurium when subjected to thermal shock at 48 °C (10 min). Transcriptomic analysis was performed using partial microarrays (1152 genes) consisting of quorum sensing, virulence, membrane, and stress related genes. Apparent Salmonella viability based on the optical density decreased in response to thermal exposure. Transcriptomic analysis revealed induction of several heat shock and stress related genes due to thermal exposure at 48 °C. This research reveals that there is an impact of exposure to a sublethal temperature (48°C) on the subsequent transcriptional responses of S. Typhimurium.

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“…Recently, strain variability in the growth and thermal resistance of Listeria monocytogenes was quantified (8,9). The impact of strain variability on growth and thermal resistance was also reported for other pathogens such as, Salmonella enterica (10)(11)(12), Staphylococcus aureus (13,14), Bacillus cereus (15), and Escherichia coli (16)(17)(18). Although strain variability in growth and thermal inactivation kinetics has been reported for pathogens, limited information is available for spoilage microorganisms (19)(20)(21)(22)(23).…”

mentioning

confidence: 99%

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Aryani

Besten

Zwietering

2016

Appl Environ Microbiol

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b ABSTRACTThe presence and growth of spoilage organisms in food might affect the shelf life. In this study, the effects of experimental, reproduction, and strain variabilities were quantified with respect to growth and thermal inactivation using 20 Lactobacillus plantarum strains. Also, the effect of growth history on thermal resistance was quantified. The strain variability in max was similar (P > 0.05) to reproduction variability as a function of pH, a w , and temperature, while being around half of the reproduction variability (P < 0.05) as a function of undissociated lactic acid concentration [HLa]. The cardinal growth parameters were estimated for the L. plantarum strains, and the pH min was between 3.2 and 3.5, the a w,min was between 0.936 and 0.953, the [HLa max ], at pH 4.5, was between 29 and 38 mM, and the T min was between 3.4 and 8.3°C. The average D values ranged from 0.80 min to 19 min at 55°C, 0.22 to 3.9 min at 58°C, 3.1 to 45 s at 60°C, and 1.8 to 19 s at 63°C. In contrast to growth, the strain variability in thermal resistance was on average six times higher than the reproduction variability and more than ten times higher than the experimental variability. The strain variability was also 1.8 times higher (P < 0.05) than the effect of growth history. The combined effects of strain variability and growth history on D value explained all of the variability as found in the literature, although with bias. Based on an illustrative milk-processing chain, strain variability caused ϳ2-log 10 differences in growth between the most and least robust strains and >10-log 10 differences after thermal treatment. IMPORTANCEAccurate control and realistic prediction of shelf life is complicated by the natural diversity among microbial strains, and limited information on microbiological variability is available for spoilage microorganisms. Therefore, the objectives of the present study were to quantify strain variability, reproduction (biological) variability, and experimental variability with respect to the growth and thermal inactivation kinetics of Lactobacillus plantarum and to quantify the variability in thermal resistance attributed to growth history. The quantitative knowledge obtained on experimental, reproduction, and strain variabilities can be used to improve experimental designs and to adequately select strains for challenge growth and inactivation tests. Moreover, the integration of strain variability in prediction of microbial growth and inactivation kinetics will result in more realistic predictions of L. plantarum dynamics along the food production chain. Spoilage microorganisms are of interest for the food industry since their presence and growth in food products might cause decay and might contribute to undesired food product loss. Lactic acid bacteria are an important group of spoilage microorganisms and are abundant in the environment. They can be found in diverse niches (1) and are commonly isolated from plant and plant material (2), soil (3), silage (4), meat (5), vegetables (6), and milk (7...

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Evaluation of the strain variability of Salmonella enterica acid and heat resistance

Cited by 54 publications

References 56 publications

Quantifying variability on thermal resistance of Listeria monocytogenes

Quantifying variability on thermal resistance of Listeria monocytogenes

Transcriptomic Response of Salmonella Typhimurium Heat Shock Gene Expression Under Thermal Stress at 48 °C

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

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