Survival and death kinetics of Salmonella strains at low relative humidity, attached to stainless steel surfaces
Salmonella is a major pathogen of concern for low water activity foods and understanding its persistence in dry food processing environments is important for producing safe food. The studies sought to assess the survival of 15 isolates of Salmonella on stainless steel surfaces. Additionally, the aim...
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| Veröffentlicht in: | International journal of food microbiology 2014-09, Vol.187, p.33-40 |
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| creator | Margas, Edyta Meneses, Nicolas Conde-Petit, Beatrice Dodd, Christine E.R. Holah, John |
| description | Salmonella is a major pathogen of concern for low water activity foods and understanding its persistence in dry food processing environments is important for producing safe food. The studies sought to assess the survival of 15 isolates of Salmonella on stainless steel surfaces. Additionally, the aim was to select a suitable model to describe and understand the strains' survival kinetics. Salmonella isolates were dried onto stainless steel surfaces, placed in controlled temperature (25°C) and humidity (33%) conditions and their viability assessed at times from 1h to 30days. The highest survival rate was associated with S. Typhimurium DT104, S. Muenchen, and S. Typhimurium (NCTC 12023), where, after 30days, the reduction ranged from 1.3log10 cfu/surface to 1.6log10 cfu/surface. The lowest survival was linked to a S. Typhimurium strain used in European Standard disinfectant approval tests and S. Typhimurium isolated from whey powder. For most of the strains, following an initial reduction in viability in the first hours ( |
| doi_str_mv | 10.1016/j.ijfoodmicro.2014.06.027 |
| format | Article |
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The overall survival was neither serotype nor time related. All strains had two different subpopulations, one more resistant to desiccation than the other.
The results indicate the possibility of the long term survival of Salmonella on environmental surfaces (at least 30days) and suggest the most suitable model to describe and predict survival kinetics. The results also identify strains that may be used to study stress response mechanisms and potential factory control measures in future studies.
•Survival of 15 Salmonella strains desiccated on stainless steel was investigated.•A 2-population Weibull model was fitted to describe survival kinetics.•Strains had two subpopulations, one more resistant to desiccation than the other.•Salmonella isolates could survive on stainless steel surfaces at least 30days.•Survival after 30days was not serotype related.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2014.06.027</identifier><identifier>PMID: 25038502</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Biological and medical sciences ; Colony Count, Microbial ; Desiccation ; Equipment Contamination ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Humidity ; Kinetics ; Low water activity ; Microbial Viability ; Models, Biological ; Salmonella ; Salmonella typhimurium ; Stainless Steel ; Surface attachment ; Survival</subject><ispartof>International journal of food microbiology, 2014-09, Vol.187, p.33-40</ispartof><rights>2014 Elsevier B.V.</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2014 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c506t-aa1ac9a395d9644b390ebba553f70b654a02969114a92c136e42125234ca1a113</citedby><cites>FETCH-LOGICAL-c506t-aa1ac9a395d9644b390ebba553f70b654a02969114a92c136e42125234ca1a113</cites><orcidid>0000-0001-9819-172X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160514003146$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28680581$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25038502$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Margas, Edyta</creatorcontrib><creatorcontrib>Meneses, Nicolas</creatorcontrib><creatorcontrib>Conde-Petit, Beatrice</creatorcontrib><creatorcontrib>Dodd, Christine E.R.</creatorcontrib><creatorcontrib>Holah, John</creatorcontrib><title>Survival and death kinetics of Salmonella strains at low relative humidity, attached to stainless steel surfaces</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Salmonella is a major pathogen of concern for low water activity foods and understanding its persistence in dry food processing environments is important for producing safe food. The studies sought to assess the survival of 15 isolates of Salmonella on stainless steel surfaces. Additionally, the aim was to select a suitable model to describe and understand the strains' survival kinetics. Salmonella isolates were dried onto stainless steel surfaces, placed in controlled temperature (25°C) and humidity (33%) conditions and their viability assessed at times from 1h to 30days. The highest survival rate was associated with S. Typhimurium DT104, S. Muenchen, and S. Typhimurium (NCTC 12023), where, after 30days, the reduction ranged from 1.3log10 cfu/surface to 1.6log10 cfu/surface. The lowest survival was linked to a S. Typhimurium strain used in European Standard disinfectant approval tests and S. Typhimurium isolated from whey powder. For most of the strains, following an initial reduction in viability in the first hours (<72h), no further reduction was seen over the 30day period; therefore a 2-population Weibull model was fitted to model the survival kinetics.
The overall survival was neither serotype nor time related. All strains had two different subpopulations, one more resistant to desiccation than the other.
The results indicate the possibility of the long term survival of Salmonella on environmental surfaces (at least 30days) and suggest the most suitable model to describe and predict survival kinetics. The results also identify strains that may be used to study stress response mechanisms and potential factory control measures in future studies.
•Survival of 15 Salmonella strains desiccated on stainless steel was investigated.•A 2-population Weibull model was fitted to describe survival kinetics.•Strains had two subpopulations, one more resistant to desiccation than the other.•Salmonella isolates could survive on stainless steel surfaces at least 30days.•Survival after 30days was not serotype related.</description><subject>Biological and medical sciences</subject><subject>Colony Count, Microbial</subject><subject>Desiccation</subject><subject>Equipment Contamination</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Humidity</subject><subject>Kinetics</subject><subject>Low water activity</subject><subject>Microbial Viability</subject><subject>Models, Biological</subject><subject>Salmonella</subject><subject>Salmonella typhimurium</subject><subject>Stainless Steel</subject><subject>Surface attachment</subject><subject>Survival</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkc2O0zAURiMEYjoDr4DMAokFDdd27MZLVAGDNBKLgbV149yoLklcbKdo3h5XLT_LWdmSz2dff6eqXnOoOXD9fl_7_RBCP3kXQy2ANzXoGsTmSbXi7casZaPhabUqbLvmGtRVdZ3SHgCUlPC8uhIKZKtArKrD_RKP_ogjw7lnPWHesR9-puxdYmFg9zhOYaZxRJZyRD8nhpmN4ReLNGL2R2K7ZfK9zw_vyklGt6Oe5VDoAo-UUtkRjSwtcUBH6UX1bMAx0cvLelN9__Tx2_Z2fff185fth7u1U6DzGpGjMyiN6o1umk4aoK5DpeSwgU6rBkEYbThv0AjHpaZGcKGEbFxJci5vqrfnew8x_FwoZTv55E4fmSksyXLNuRalp0egSnEpDAdRUHNGS_EpRRrsIfoJ44PlYE9u7N7-58ae3FjQtrgp2VeXZ5Zuov5v8o-MAry5AJgcjkPE2fn0j2t1C6o9zbs9c1T6O3qKNjlPs6PeR3LZ9sE_YpzfTS-zSg</recordid><startdate>20140918</startdate><enddate>20140918</enddate><creator>Margas, Edyta</creator><creator>Meneses, Nicolas</creator><creator>Conde-Petit, Beatrice</creator><creator>Dodd, Christine E.R.</creator><creator>Holah, John</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0001-9819-172X</orcidid></search><sort><creationdate>20140918</creationdate><title>Survival and death kinetics of Salmonella strains at low relative humidity, attached to stainless steel surfaces</title><author>Margas, Edyta ; Meneses, Nicolas ; Conde-Petit, Beatrice ; Dodd, Christine E.R. ; Holah, John</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c506t-aa1ac9a395d9644b390ebba553f70b654a02969114a92c136e42125234ca1a113</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Biological and medical sciences</topic><topic>Colony Count, Microbial</topic><topic>Desiccation</topic><topic>Equipment Contamination</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Humidity</topic><topic>Kinetics</topic><topic>Low water activity</topic><topic>Microbial Viability</topic><topic>Models, Biological</topic><topic>Salmonella</topic><topic>Salmonella typhimurium</topic><topic>Stainless Steel</topic><topic>Surface attachment</topic><topic>Survival</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Margas, Edyta</creatorcontrib><creatorcontrib>Meneses, Nicolas</creatorcontrib><creatorcontrib>Conde-Petit, Beatrice</creatorcontrib><creatorcontrib>Dodd, Christine E.R.</creatorcontrib><creatorcontrib>Holah, John</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Margas, Edyta</au><au>Meneses, Nicolas</au><au>Conde-Petit, Beatrice</au><au>Dodd, Christine E.R.</au><au>Holah, John</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Survival and death kinetics of Salmonella strains at low relative humidity, attached to stainless steel surfaces</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2014-09-18</date><risdate>2014</risdate><volume>187</volume><spage>33</spage><epage>40</epage><pages>33-40</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>Salmonella is a major pathogen of concern for low water activity foods and understanding its persistence in dry food processing environments is important for producing safe food. The studies sought to assess the survival of 15 isolates of Salmonella on stainless steel surfaces. Additionally, the aim was to select a suitable model to describe and understand the strains' survival kinetics. Salmonella isolates were dried onto stainless steel surfaces, placed in controlled temperature (25°C) and humidity (33%) conditions and their viability assessed at times from 1h to 30days. The highest survival rate was associated with S. Typhimurium DT104, S. Muenchen, and S. Typhimurium (NCTC 12023), where, after 30days, the reduction ranged from 1.3log10 cfu/surface to 1.6log10 cfu/surface. The lowest survival was linked to a S. Typhimurium strain used in European Standard disinfectant approval tests and S. Typhimurium isolated from whey powder. For most of the strains, following an initial reduction in viability in the first hours (<72h), no further reduction was seen over the 30day period; therefore a 2-population Weibull model was fitted to model the survival kinetics.
The overall survival was neither serotype nor time related. All strains had two different subpopulations, one more resistant to desiccation than the other.
The results indicate the possibility of the long term survival of Salmonella on environmental surfaces (at least 30days) and suggest the most suitable model to describe and predict survival kinetics. The results also identify strains that may be used to study stress response mechanisms and potential factory control measures in future studies.
•Survival of 15 Salmonella strains desiccated on stainless steel was investigated.•A 2-population Weibull model was fitted to describe survival kinetics.•Strains had two subpopulations, one more resistant to desiccation than the other.•Salmonella isolates could survive on stainless steel surfaces at least 30days.•Survival after 30days was not serotype related.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>25038502</pmid><doi>10.1016/j.ijfoodmicro.2014.06.027</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0001-9819-172X</orcidid></addata></record> |
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| ispartof | International journal of food microbiology, 2014-09, Vol.187, p.33-40 |
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| subjects | Biological and medical sciences Colony Count, Microbial Desiccation Equipment Contamination Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Humidity Kinetics Low water activity Microbial Viability Models, Biological Salmonella Salmonella typhimurium Stainless Steel Surface attachment Survival |
| title | Survival and death kinetics of Salmonella strains at low relative humidity, attached to stainless steel surfaces |
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