Evaluation of the thermal resistance of Salmonella Typhimurium ATCC 14028 after long-term blanched peanut kernel storage

Pereira, André Aquino Mariano; Prestes, Flávia Souza; Silva, A.C.M.; Nascimento, Maristela da Silva do

doi:10.1016/j.lwt.2019.108701

Cited by 9 publications

(3 citation statements)

References 23 publications

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“…The inoculated cocoa beans used in the present study were stabilized for 16 h at 20°C to allow for adaptation of Salmonella cells to desiccation prior to roasting. This inoculum stabilization step may have improved the thermal resistance of Salmonella during roasting ( Podolak et al, 2010 ; Peña-Meléndez et al, 2014 ; Pereira et al, 2020 ). Any or all of the above-outlined factors could have led to the increased thermal resistance of Salmonella and have resulted in higher D T values measured in the present study, as compared to the previous two studies ( Izurieta and Komitopoulou, 2012 ; Nascimento et al, 2012 ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry

et al. 2021

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Cocoa roasting produces and enhances distinct flavor of chocolate and acts as a critical control point for inactivation of foodborne pathogens in chocolate production. In this study, the inactivation kinetics of Salmonella enterica subsp. enterica serotype Oranienburg strain was assessed on whole cocoa beans using roasting protocols relevant to the fine chocolate industry. Beans were inoculated with 107–108 log10 CFU/bean of Salmonella Oranienburg and roasted at 100–150°C for 2–100 min. A greater than 5 log10 reduction of S. Oranienburg was experimentally achieved after 10-min roasting at 150°C. Data were fitted using log-linear and Weibull models. The log-linear models indicated that the roasting times (D) needed to achieve a decimal reduction of Salmonella at 100, 110, 115, 120, 130, and 140°C were 33.34, 18.57, 12.92, 10.50, 4.20, and 1.90 min, respectively. A Weibull model indicated a decrease in the Salmonella inactivation rate over time (β < 1). Statistical analysis indicated that the Weibull model fitted the data better compared to a log-linear model. These data demonstrate the efficacy of cocoa roasting in inactivation of Salmonella and may be used to guide food safety decision-making.

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Section: Resultsmentioning

confidence: 99%

Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry

et al. 2021

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“…A sample of 1200 g of blanched peanut kernels (Arachis hypogaea) of Runner cultivar (a w 0.43) was transferred to a sterile plastic bag and inoculated with 4.5 ml (0.38 % v/w) of the S. Typhimurium suspension supplemented with 0.6 % of Tween 80 (Merck, germany). Then, the sample was mixed by hand for 1 min, transferred to sterile trays (35 x 25 x 5 cm),and held in a laminar flow cabinet (Vecco, Brazil) at room temperature up to bring the a w back to 0.43 (PEREIRA et al, 2020). The a w of the samples was measured every 3 min, in duplicate, at 25 °C in a water activity meter (Aqualab CX2, Decagon Device, Pullman, WA) (data not shown).…”

Section: Peanut Inoculationmentioning

confidence: 99%

Acid resistance of Salmonella Typhimurium ATCC 14028 after desiccation stress during peanut storage

et al. 2023

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Salmonella is a relevant pathogen, which causes foodborne outbreaks associated with both high and low moisture foods (LMF). This study evaluated the effect of previous desiccation stress on the acid resistance of S. Typhimurium ATCC 14028 using blanched peanut kernels as an LMF model. Salmonella was recovered from the peanut samples throughout 180 days of blanched peanut kernels storage at 28 ºC. During this period two death rates were verified, 0.04 log cfu/g/day in the first 30 days and 0.007 log cfu/g/day between 30 and180 days.Regarding acid resistance, there was no difference (P > 0.05) in the Salmonella growth/death kinetics between the undesiccated sample (TSB)and the cells recovered from peanut samples over 180 days of storage after 4 h at pHs 3.0, 3.5, 4.5 and 7.2. The average growth rate observed for pH 7.2 was 0.44 log cfu/ml/h. At pH 4.5, the Salmonella counts did not change significantly over 4 h. In contrast, Salmonella populations declined by 0.14 to 0.29 log cfu/ml/h at pH 3.5. At pH 3.0 declines were estimated to be 0.65 log cfu/ml/h for the undesiccated sample and 2.07 log cfu/ml/h for Salmonella recovered from peanuts stored for 120 days. Therefore, our data indicated that desiccation stress caused during the peanut storagedid not influence the Salmonella acid resistance.

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“…Low-moisture foods contaminated with Salmonella have long been a major concern for food safety, with outbreaks and recalls continuing to attract public attention (27,35). Among all previous outbreaks associated with lowmoisture foods, powdered infant formula (PIF) was identified as a significant route of infection, especially for infants and young children.…”

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confidence: 99%

Induction of a Viable but Nonculturable State, Thermal and Sanitizer Tolerance, and Gene Expression Correlation with Desiccation-Adapted Biofilm and Planktonic Salmonella in Powdered Infant Formula

Chen

Lin

Chen

et al. 2021

Journal of Food Protection

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This study investigated the effects of the physiological state, desiccation-adaptation, and storage of powdered infant formula (PIF) on Salmonella survival and their desiccation stress-related gene expression. PIF was inoculated with S . Typhimurium in the biofilm state on beads and in the planktonic state on nitrocellulose filters and stored at 25°C for up to 270 days. 5-cyano-2,3-ditoyl tetrazolium chloride flow cytometry (CTC-FCM) and Xylose Lysine Deoxycholate (XLD) plate count experiments demonstrated that biofilm-forming Salmonella tends to enter the Viable but Nonculturable (VBNC) state (p< 0.05). The population reduction of all desiccation-adapted S. Typhimurium decreased significantly in both physiological states after exposure to mild heat (60℃) compared with non-adapted control cells (p< 0.05). Salmonella showed heat cross-protection in both physiological states, but only the planktonic state Salmonella induced cross-protection against hydrogen peroxide. As indicated by quantitative reverse transcription polymerase chain reaction (RT-qPCR), rpoS of biofilm Salmonella for all days desiccation adatption examined and plantonic Salmonella on the 7th day of dry storage were significantly upregulated (p< 0.05).The rpoE , grpE , and invA genes in S almonella of both physiological states were significantly downregulated (p< 0.05). Physiological state and storage time might affect expression levels of these genes. In conclusion, prior exposure to these conditions, including low a w , and the physiological state posed an impact on Salmonella in the VBNC state and their gene expression.

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Evaluation of the thermal resistance of Salmonella Typhimurium ATCC 14028 after long-term blanched peanut kernel storage

Cited by 9 publications

References 23 publications

Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry

Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry

Acid resistance of Salmonella Typhimurium ATCC 14028 after desiccation stress during peanut storage

Induction of a Viable but Nonculturable State, Thermal and Sanitizer Tolerance, and Gene Expression Correlation with Desiccation-Adapted Biofilm and Planktonic Salmonella in Powdered Infant Formula

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