Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure
The aim of this work was to determine the response to high hydrostatic pressure and the ability for survival, recovery, and growth of 2 strains of Salmonella enterica (Salmonella enteritidis and Salmonella typhimurium) inoculated in a washed-curd model cheese produced with and without starter cultur...
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| Veröffentlicht in: | Journal of dairy science 2007-01, Vol.90 (1), p.99-109 |
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| creator | De Lamo-Castellví, S. Roig-Sagués, A.X. López-Pedemonte, T. Hernández-Herrero, M.M. Guamis, B. Capellas, M. |
| description | The aim of this work was to determine the response to high hydrostatic pressure and the ability for survival, recovery, and growth of 2 strains of Salmonella enterica (Salmonella enteritidis and Salmonella typhimurium) inoculated in a washed-curd model cheese produced with and without starter culture. Inoculated samples were treated at 300 and 400MPa for 10min at room temperature and analyzed after treatment and after 1, 7, and 15 d of storage at 12° C to study the behavior of the Salmonella population. Cheese samples produced with starter culture and treated at 300 and 400MPa showed maximum lethality; no significant differences in the baroresistant behavior of both strains were detected. Nevertheless, when starter culture was not present, the maximum lethality was only observed in cheese samples treated at 400MPa, in the case of S. enteritidis. Ability to repair and grow was not observed in model cheese produced with starter culture and cell counts of treated samples decreased after 15 d of storage at 12° C. In cheese produced without starter culture, Salmonella cells showed the ability to repair and grow during the storage period, reaching counts over 3 log10 (cfu/mL) in both applied treatments and serotypes. These results suggest that high hydrostatic pressure treatments are effective to reduce Salmonella population in this type of cheese, but the presence of the starter culture affects the ability of this microorganism to repair and grow during the storage period. |
| doi_str_mv | 10.3168/jds.S0022-0302(07)72612-7 |
| format | Article |
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Inoculated samples were treated at 300 and 400MPa for 10min at room temperature and analyzed after treatment and after 1, 7, and 15 d of storage at 12° C to study the behavior of the Salmonella population. Cheese samples produced with starter culture and treated at 300 and 400MPa showed maximum lethality; no significant differences in the baroresistant behavior of both strains were detected. Nevertheless, when starter culture was not present, the maximum lethality was only observed in cheese samples treated at 400MPa, in the case of S. enteritidis. Ability to repair and grow was not observed in model cheese produced with starter culture and cell counts of treated samples decreased after 15 d of storage at 12° C. In cheese produced without starter culture, Salmonella cells showed the ability to repair and grow during the storage period, reaching counts over 3 log10 (cfu/mL) in both applied treatments and serotypes. These results suggest that high hydrostatic pressure treatments are effective to reduce Salmonella population in this type of cheese, but the presence of the starter culture affects the ability of this microorganism to repair and grow during the storage period.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(07)72612-7</identifier><identifier>PMID: 17183079</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Elsevier Inc</publisher><subject>Animal productions ; Animals ; bacterial contamination ; Biological and medical sciences ; cheese ; Cheese - microbiology ; cheese starters ; cheeses ; Colony Count, Microbial ; food contamination ; Food Handling - methods ; Food industries ; Food Microbiology ; food pathogens ; food safety ; Fundamental and applied biological sciences. Psychology ; high hydrostatic pressure ; high pressure treatment ; Hydrogen-Ion Concentration ; Hydrostatic Pressure ; microbial growth ; Milk - microbiology ; model food systems ; mortality ; plate count ; Salmonella ; Salmonella enterica ; Salmonella enterica - growth & development ; Salmonella enterica - physiology ; Salmonella enteritidis ; Salmonella typhimurium ; starter culture ; storage time ; strain differences ; strains ; Terrestrial animal productions ; Time Factors ; Vertebrates</subject><ispartof>Journal of dairy science, 2007-01, Vol.90 (1), p.99-109</ispartof><rights>2007 American Dairy Science Association</rights><rights>2007 INIST-CNRS</rights><rights>Copyright American Dairy Science Association Jan 2007</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c567t-3c41ec7d83b030bdebe63fdf496ad627ff8d66fe110ff92a66e36cab935a53b63</citedby><cites>FETCH-LOGICAL-c567t-3c41ec7d83b030bdebe63fdf496ad627ff8d66fe110ff92a66e36cab935a53b63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.3168/jds.S0022-0302(07)72612-7$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>315,782,786,3552,4026,27930,27931,27932,46002</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18440766$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17183079$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>De Lamo-Castellví, S.</creatorcontrib><creatorcontrib>Roig-Sagués, A.X.</creatorcontrib><creatorcontrib>López-Pedemonte, T.</creatorcontrib><creatorcontrib>Hernández-Herrero, M.M.</creatorcontrib><creatorcontrib>Guamis, B.</creatorcontrib><creatorcontrib>Capellas, M.</creatorcontrib><title>Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>The aim of this work was to determine the response to high hydrostatic pressure and the ability for survival, recovery, and growth of 2 strains of Salmonella enterica (Salmonella enteritidis and Salmonella typhimurium) inoculated in a washed-curd model cheese produced with and without starter culture. Inoculated samples were treated at 300 and 400MPa for 10min at room temperature and analyzed after treatment and after 1, 7, and 15 d of storage at 12° C to study the behavior of the Salmonella population. Cheese samples produced with starter culture and treated at 300 and 400MPa showed maximum lethality; no significant differences in the baroresistant behavior of both strains were detected. Nevertheless, when starter culture was not present, the maximum lethality was only observed in cheese samples treated at 400MPa, in the case of S. enteritidis. Ability to repair and grow was not observed in model cheese produced with starter culture and cell counts of treated samples decreased after 15 d of storage at 12° C. In cheese produced without starter culture, Salmonella cells showed the ability to repair and grow during the storage period, reaching counts over 3 log10 (cfu/mL) in both applied treatments and serotypes. These results suggest that high hydrostatic pressure treatments are effective to reduce Salmonella population in this type of cheese, but the presence of the starter culture affects the ability of this microorganism to repair and grow during the storage period.</description><subject>Animal productions</subject><subject>Animals</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>cheese</subject><subject>Cheese - microbiology</subject><subject>cheese starters</subject><subject>cheeses</subject><subject>Colony Count, Microbial</subject><subject>food contamination</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>food safety</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>high hydrostatic pressure</subject><subject>high pressure treatment</subject><subject>Hydrogen-Ion Concentration</subject><subject>Hydrostatic Pressure</subject><subject>microbial growth</subject><subject>Milk - microbiology</subject><subject>model food systems</subject><subject>mortality</subject><subject>plate count</subject><subject>Salmonella</subject><subject>Salmonella enterica</subject><subject>Salmonella enterica - growth & development</subject><subject>Salmonella enterica - physiology</subject><subject>Salmonella enteritidis</subject><subject>Salmonella typhimurium</subject><subject>starter culture</subject><subject>storage time</subject><subject>strain differences</subject><subject>strains</subject><subject>Terrestrial animal productions</subject><subject>Time Factors</subject><subject>Vertebrates</subject><issn>0022-0302</issn><issn>1525-3198</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqNkV9v0zAUxSMEYmXwFcAgQPCQ4T-NHT-iCtikIRDtni3Hvl5dJXFnJ1T79jhNxSSeeLFl63fPveeeonhN8AUjvP60s-lijTGlJWaYfsDio6Cc0FI8KhakolXJiKwfF4u_yFnxLKVdfhKKq6fFGRGkZljIRdH9grQPfQIUHNocAlrrtgs9tK1G0A8QvdFoPUTt-4Su-mDGVg9gke_R92ChRastQK7eRDj-H_ywRZf-Nh_3NoY06MEb9DNCSmOE58UTp9sEL073eXHz9ctmdVle__h2tfp8XZqKi6FkZknACFuzJk_fWGiAM2fdUnJtORXO1ZZzB4Rg5yTVnAPjRjeSVbpiDWfnxftZdx_D3QhpUJ1PZjLVQxiTopgTwiXO4Jt_wF0YY59nU0RWNeGVEBmSM2SyoRTBqX30nY73imA1BaJyIOoYiJq2rbBQx0DUVPvy1GBsOrAPlacEMvDuBOhkdOui7o1PD1y9XGLBJ0tvZ26bl3vwEVTqdNtmWTK1l1gRJSe5VzPmdFD6NmapmzXFhGFCKJNimYnVTEAO4LeHqJLx0BuwWdQMygb_H77-AALnwVM</recordid><startdate>200701</startdate><enddate>200701</enddate><creator>De Lamo-Castellví, S.</creator><creator>Roig-Sagués, A.X.</creator><creator>López-Pedemonte, T.</creator><creator>Hernández-Herrero, M.M.</creator><creator>Guamis, B.</creator><creator>Capellas, M.</creator><general>Elsevier Inc</general><general>American Dairy Science Association</general><general>Am Dairy Sci Assoc</general><scope>6I.</scope><scope>AAFTH</scope><scope>FBQ</scope><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>3V.</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M7S</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>S0X</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>200701</creationdate><title>Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure</title><author>De Lamo-Castellví, S. ; Roig-Sagués, A.X. ; López-Pedemonte, T. ; Hernández-Herrero, M.M. ; Guamis, B. ; Capellas, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c567t-3c41ec7d83b030bdebe63fdf496ad627ff8d66fe110ff92a66e36cab935a53b63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Animal productions</topic><topic>Animals</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>cheese</topic><topic>Cheese - microbiology</topic><topic>cheese starters</topic><topic>cheeses</topic><topic>Colony Count, Microbial</topic><topic>food contamination</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>food safety</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>high hydrostatic pressure</topic><topic>high pressure treatment</topic><topic>Hydrogen-Ion Concentration</topic><topic>Hydrostatic Pressure</topic><topic>microbial growth</topic><topic>Milk - microbiology</topic><topic>model food systems</topic><topic>mortality</topic><topic>plate count</topic><topic>Salmonella</topic><topic>Salmonella enterica</topic><topic>Salmonella enterica - growth & development</topic><topic>Salmonella enterica - physiology</topic><topic>Salmonella enteritidis</topic><topic>Salmonella typhimurium</topic><topic>starter culture</topic><topic>storage time</topic><topic>strain differences</topic><topic>strains</topic><topic>Terrestrial animal productions</topic><topic>Time Factors</topic><topic>Vertebrates</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>De Lamo-Castellví, S.</creatorcontrib><creatorcontrib>Roig-Sagués, A.X.</creatorcontrib><creatorcontrib>López-Pedemonte, 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Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of dairy science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>De Lamo-Castellví, S.</au><au>Roig-Sagués, A.X.</au><au>López-Pedemonte, T.</au><au>Hernández-Herrero, M.M.</au><au>Guamis, B.</au><au>Capellas, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>2007-01</date><risdate>2007</risdate><volume>90</volume><issue>1</issue><spage>99</spage><epage>109</epage><pages>99-109</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>The aim of this work was to determine the response to high hydrostatic pressure and the ability for survival, recovery, and growth of 2 strains of Salmonella enterica (Salmonella enteritidis and Salmonella typhimurium) inoculated in a washed-curd model cheese produced with and without starter culture. Inoculated samples were treated at 300 and 400MPa for 10min at room temperature and analyzed after treatment and after 1, 7, and 15 d of storage at 12° C to study the behavior of the Salmonella population. Cheese samples produced with starter culture and treated at 300 and 400MPa showed maximum lethality; no significant differences in the baroresistant behavior of both strains were detected. Nevertheless, when starter culture was not present, the maximum lethality was only observed in cheese samples treated at 400MPa, in the case of S. enteritidis. Ability to repair and grow was not observed in model cheese produced with starter culture and cell counts of treated samples decreased after 15 d of storage at 12° C. In cheese produced without starter culture, Salmonella cells showed the ability to repair and grow during the storage period, reaching counts over 3 log10 (cfu/mL) in both applied treatments and serotypes. These results suggest that high hydrostatic pressure treatments are effective to reduce Salmonella population in this type of cheese, but the presence of the starter culture affects the ability of this microorganism to repair and grow during the storage period.</abstract><cop>Savoy, IL</cop><pub>Elsevier Inc</pub><pmid>17183079</pmid><doi>10.3168/jds.S0022-0302(07)72612-7</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Animal productions Animals bacterial contamination Biological and medical sciences cheese Cheese - microbiology cheese starters cheeses Colony Count, Microbial food contamination Food Handling - methods Food industries Food Microbiology food pathogens food safety Fundamental and applied biological sciences. Psychology high hydrostatic pressure high pressure treatment Hydrogen-Ion Concentration Hydrostatic Pressure microbial growth Milk - microbiology model food systems mortality plate count Salmonella Salmonella enterica Salmonella enterica - growth & development Salmonella enterica - physiology Salmonella enteritidis Salmonella typhimurium starter culture storage time strain differences strains Terrestrial animal productions Time Factors Vertebrates |
| title | Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure |
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