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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of desiccation on tolerance of Salmonella enterica to multiple stresses
Year:
2011
Authors :
גרוזדב, נדיה
;
.
סלע, שלמה
;
.
פינטו, רבקה
;
.
Volume :
77
Co-Authors:
Gruzdev, N., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 5025, Israel, Department of Biochemistry and Food Science, Robert H. Smith Faculty of Agriculture, Food, and Environment, The Hebrew University, Rehovot, Israel
Pinto, R., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 5025, Israel
Sela, S., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 5025, Israel
Facilitators :
From page:
1667
To page:
1673
(
Total pages:
7
)
Abstract:
Reducing the available water in food is a long-established method for controlling bacterial growth in the food industry. Nevertheless, food-borne outbreaks of salmonellosis due to consumption of dry foods have been continuously reported. Previous studies showed that dried Salmonella cells acquire high tolerance to heat and ethanol. In order to examine if dehydration also induces tolerance to other stressors, dried Salmonella enterica serotype Typhimurium cells were exposed to multiple stresses, and their viability was assessed. Indeed, desiccated S. Typhimurium acquired higher tolerance to multiple stressors than nondesiccated cells. The dried cells were significantly more resistant to most stressors, including ethanol (10 to 30%, 5 min), sodium hypochlorite (10 to 100 ppm, 10 min), didecyl dimethyl ammonium chloride (0.05 to 0.25%, 5 min), hydrogen peroxide (0.5 to 2.0%, 30 min), NaCl (0.1 to 1 M, 2 h), bile salts (1 to 10%, 2 h), dry heat (100°C, 1 h), and UV irradiation (125 μW/cm2, 25 min). In contrast, exposure of Salmonella to acetic and citric acids reduced the survival of the dried cells (1.5 log) compared to that of nondesiccated cells (0.5 log). Three other S. enterica serotypes, S. Enteritidis, S. Newport, and S. Infantis, had similar stress responses as S. Typhimurium, while S. Hadar was much more susceptible and gained tolerance to only a few stressors. Our findings indicate that dehydration induces cross-tolerance to multiple stresses in S. enterica, demonstrating the limitations of current chemical and physical treatments utilized by the food industry to inactivate food-borne pathogens. © 2011, American Society for Microbiology.
Note:
Related Files :
biochemical composition
Didecyl dimethyl ammonium chlorides
drug effect
ethanol
Salmonella
ultraviolet radiation
Ultraviolet Rays
עוד תגיות
תוכן קשור
More details
DOI :
10.1128/AEM.02156-10
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
26025
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:19
Scientific Publication
Effect of desiccation on tolerance of Salmonella enterica to multiple stresses
77
Gruzdev, N., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 5025, Israel, Department of Biochemistry and Food Science, Robert H. Smith Faculty of Agriculture, Food, and Environment, The Hebrew University, Rehovot, Israel
Pinto, R., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 5025, Israel
Sela, S., Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan 5025, Israel
Effect of desiccation on tolerance of Salmonella enterica to multiple stresses
Reducing the available water in food is a long-established method for controlling bacterial growth in the food industry. Nevertheless, food-borne outbreaks of salmonellosis due to consumption of dry foods have been continuously reported. Previous studies showed that dried Salmonella cells acquire high tolerance to heat and ethanol. In order to examine if dehydration also induces tolerance to other stressors, dried Salmonella enterica serotype Typhimurium cells were exposed to multiple stresses, and their viability was assessed. Indeed, desiccated S. Typhimurium acquired higher tolerance to multiple stressors than nondesiccated cells. The dried cells were significantly more resistant to most stressors, including ethanol (10 to 30%, 5 min), sodium hypochlorite (10 to 100 ppm, 10 min), didecyl dimethyl ammonium chloride (0.05 to 0.25%, 5 min), hydrogen peroxide (0.5 to 2.0%, 30 min), NaCl (0.1 to 1 M, 2 h), bile salts (1 to 10%, 2 h), dry heat (100°C, 1 h), and UV irradiation (125 μW/cm2, 25 min). In contrast, exposure of Salmonella to acetic and citric acids reduced the survival of the dried cells (1.5 log) compared to that of nondesiccated cells (0.5 log). Three other S. enterica serotypes, S. Enteritidis, S. Newport, and S. Infantis, had similar stress responses as S. Typhimurium, while S. Hadar was much more susceptible and gained tolerance to only a few stressors. Our findings indicate that dehydration induces cross-tolerance to multiple stresses in S. enterica, demonstrating the limitations of current chemical and physical treatments utilized by the food industry to inactivate food-borne pathogens. © 2011, American Society for Microbiology.
Scientific Publication
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