Affiliation:
1. Department of Chemical and Food Engineering Federal University of Santa Catarina – UFSC Florianópolis Brazil
2. Federal University of Paraná – UFPR School of Food Engineering Jandaia do Sul Brazil
Abstract
Abstract
Aims
This study evaluated the behaviour of the Salmonella enterica serotypes in osmotically stressful BHI broth (0.940 ≤ aw ≤ 0.960), assessing inoculum from two stages of the bacterial life cycle (exponential and stationary) and two temperatures (25°C and 35°C).
Methods and Results
Four S. enterica serotypes (Typhimurium, Enteritidis, Heidelberg and Minnesota) were grown in stressful BHI at 25°C. A mathematical model was proposed for describing the total microbial count as the sum of two subpopulations, inactivating and surviving-then-growing. When submitted to aw of 0.950 and 0.960, all strains showed a decreased count, followed by a period of unchanged count and then exponential growth (Phoenix Phenomenon). Strains inoculated at aw = 0.940 and 0.945 showed inactivation kinetics only. Cells cultivated at 25°C and inoculated from the exponential phase were the most reactive to the osmotic stress, showing a higher initial population reduction and shorter adaptation period. The proposed model described the inactivation data and the Phoenix Phenomenon accurately.
Conclusions
The results quantified the complex response of S. enterica to the osmotic environment in detail, depending on the inoculum characteristic and serotype evaluated.
Significance and impact of study
Quantifying these differences is truly relevant to food safety and improves risk analysis.
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Cited by
2 articles.
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