Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain
This study compared the resistance to different desiccation conditions of 190 Salmonella enterica strains previously isolated from the soybean meal production chain and belonging to 23 serovars. Additionally, the post-rehydration growth and heat tolerance of the strains previously exposed to desicca...
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| Veröffentlicht in: | International journal of food microbiology 2023-11, Vol.405, p.110387-110387, Article 110387 |
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| container_title | International journal of food microbiology |
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| creator | Furtado, Marianna M. Silva, Beatriz S. Freire, Luísa Graça, Juliana S. Alvarenga, Verônica O. Hungaro, Humberto M. Sant'Ana, Anderson S. |
| description | This study compared the resistance to different desiccation conditions of 190 Salmonella enterica strains previously isolated from the soybean meal production chain and belonging to 23 serovars. Additionally, the post-rehydration growth and heat tolerance of the strains previously exposed to desiccation were determined. Variability in desiccation resistance was observed both within and between serovars. Strains belonging to S. Havana and S. Schwarzengrund serovars were the most resistant, regardless of storage condition. The drying temperature (20 °C and 30 °C) did not influence the desiccation resistance of the Salmonella strains. On the other hand, increasing drying time from 1 to 7 days reduced Salmonella counts. The origin (isolation sources) also influenced the desiccation resistance of the Salmonella strains. The growth of the Salmonella strains after rehydration varied considerably depending on the drying conditions and incubation temperature during cultivation. An increase in the time and temperature of drying led to a reduction in population of most Salmonella strains after rehydration. Salmonella strains previously desiccated also showed differences in the heat tolerance in all temperature-time binomials tested. Some strains were highly resistant to heat tolerance conditions, presenting |
| doi_str_mv | 10.1016/j.ijfoodmicro.2023.110387 |
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•Variability in desiccation resistance of 190 Salmonella strains was assessed.•Drying temperatures (20 °C and 30 °C) did not influence the desiccation resistance.•Increasing drying time led to a higher reduction in survival of all serovars.•Drying conditions influenced the growth resumption of most of the Salmonella strains.•Some Salmonella strains previously desiccated were highly resistant to heat.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2023.110387</identifier><identifier>PMID: 37672943</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Desiccation ; Drying ; Fluid Therapy ; food composition ; food microbiology ; Glycine max ; heat tolerance ; Low water activity foods ; Recovery ; rehydration ; Salmonella enterica ; serotypes ; soybean meal ; soybeans ; Stress ; temperature ; Thermal resistance ; Thermotolerance ; Variability</subject><ispartof>International journal of food microbiology, 2023-11, Vol.405, p.110387-110387, Article 110387</ispartof><rights>2023 Elsevier B.V.</rights><rights>Copyright © 2023 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c354t-bd1d6cf79b92901c2764583adf2754dad7bac18b466448e736a16087668b3d4b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160523003033$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37672943$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Furtado, Marianna M.</creatorcontrib><creatorcontrib>Silva, Beatriz S.</creatorcontrib><creatorcontrib>Freire, Luísa</creatorcontrib><creatorcontrib>Graça, Juliana S.</creatorcontrib><creatorcontrib>Alvarenga, Verônica O.</creatorcontrib><creatorcontrib>Hungaro, Humberto M.</creatorcontrib><creatorcontrib>Sant'Ana, Anderson S.</creatorcontrib><title>Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>This study compared the resistance to different desiccation conditions of 190 Salmonella enterica strains previously isolated from the soybean meal production chain and belonging to 23 serovars. Additionally, the post-rehydration growth and heat tolerance of the strains previously exposed to desiccation were determined. Variability in desiccation resistance was observed both within and between serovars. Strains belonging to S. Havana and S. Schwarzengrund serovars were the most resistant, regardless of storage condition. The drying temperature (20 °C and 30 °C) did not influence the desiccation resistance of the Salmonella strains. On the other hand, increasing drying time from 1 to 7 days reduced Salmonella counts. The origin (isolation sources) also influenced the desiccation resistance of the Salmonella strains. The growth of the Salmonella strains after rehydration varied considerably depending on the drying conditions and incubation temperature during cultivation. An increase in the time and temperature of drying led to a reduction in population of most Salmonella strains after rehydration. Salmonella strains previously desiccated also showed differences in the heat tolerance in all temperature-time binomials tested. Some strains were highly resistant to heat tolerance conditions, presenting <1 log CFU/mL reduction from the initial population. The results obtained in this study suggest that the strategies to mitigate Salmonella in low-aw foods must consider the existence of high-stress resistant strains and their multiple-stress adaptability profiles, including effects of processing, food composition, and storage conditions.
•Variability in desiccation resistance of 190 Salmonella strains was assessed.•Drying temperatures (20 °C and 30 °C) did not influence the desiccation resistance.•Increasing drying time led to a higher reduction in survival of all serovars.•Drying conditions influenced the growth resumption of most of the Salmonella strains.•Some Salmonella strains previously desiccated were highly resistant to heat.</description><subject>Desiccation</subject><subject>Drying</subject><subject>Fluid Therapy</subject><subject>food composition</subject><subject>food microbiology</subject><subject>Glycine max</subject><subject>heat tolerance</subject><subject>Low water activity foods</subject><subject>Recovery</subject><subject>rehydration</subject><subject>Salmonella enterica</subject><subject>serotypes</subject><subject>soybean meal</subject><subject>soybeans</subject><subject>Stress</subject><subject>temperature</subject><subject>Thermal resistance</subject><subject>Thermotolerance</subject><subject>Variability</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkU-P1CAUwBujccfVr2Dw5mE7QqFAj2ai6yabeFDPhMLrlKaFEZjdzLfyI8psV7M3PfEIv_eH96uqdwRvCSb8w7R10xCCXZyJYdvghm4JwVSKZ9WGSNHVlHH8vNoUVtaE4_aiepXShDFuKcUvqwsquGg6RjfVrxt_Bym7vc7O75GF5IwpcfAoljhl7Q1coUNIuY4wnmxcH_cx3OfxCmlv0Qg6oxxmiGcYOf-0TO38dIxgkYF5TigM6Juel-DLTSPwGaIzGrkUZp0LNcSwoDwCSuHUg_boEIM9moeeZtTOv65eDHpO8ObxvKx-fP70ffelvv16fbP7eFsb2rJc95ZYbgbR9V3TYWIawVkrqbZDI1pmtRW9NkT2jHPGJAjKdVmUFJzLnlrW08vq_Vq3DPDzWFakFpfOf9AewjEpSlpGuJBU_BNtJG8aTLqWFLRb0SIupQiDOkS36HhSBKuzWzWpJ27V2a1a3Zbct49tjv0C9m_mH5kF2K0AlL3cOYgqGQdFiXURTFY2uP9o8xsHOb_j</recordid><startdate>20231116</startdate><enddate>20231116</enddate><creator>Furtado, Marianna M.</creator><creator>Silva, Beatriz S.</creator><creator>Freire, Luísa</creator><creator>Graça, Juliana S.</creator><creator>Alvarenga, Verônica O.</creator><creator>Hungaro, Humberto M.</creator><creator>Sant'Ana, Anderson S.</creator><general>Elsevier B.V</general><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>7S9</scope><scope>L.6</scope></search><sort><creationdate>20231116</creationdate><title>Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain</title><author>Furtado, Marianna M. ; Silva, Beatriz S. ; Freire, Luísa ; Graça, Juliana S. ; Alvarenga, Verônica O. ; Hungaro, Humberto M. ; Sant'Ana, Anderson S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c354t-bd1d6cf79b92901c2764583adf2754dad7bac18b466448e736a16087668b3d4b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Desiccation</topic><topic>Drying</topic><topic>Fluid Therapy</topic><topic>food composition</topic><topic>food microbiology</topic><topic>Glycine max</topic><topic>heat tolerance</topic><topic>Low water activity foods</topic><topic>Recovery</topic><topic>rehydration</topic><topic>Salmonella enterica</topic><topic>serotypes</topic><topic>soybean meal</topic><topic>soybeans</topic><topic>Stress</topic><topic>temperature</topic><topic>Thermal resistance</topic><topic>Thermotolerance</topic><topic>Variability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Furtado, Marianna M.</creatorcontrib><creatorcontrib>Silva, Beatriz S.</creatorcontrib><creatorcontrib>Freire, Luísa</creatorcontrib><creatorcontrib>Graça, Juliana S.</creatorcontrib><creatorcontrib>Alvarenga, Verônica O.</creatorcontrib><creatorcontrib>Hungaro, Humberto M.</creatorcontrib><creatorcontrib>Sant'Ana, Anderson S.</creatorcontrib><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>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Furtado, Marianna M.</au><au>Silva, Beatriz S.</au><au>Freire, Luísa</au><au>Graça, Juliana S.</au><au>Alvarenga, Verônica O.</au><au>Hungaro, Humberto M.</au><au>Sant'Ana, Anderson S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2023-11-16</date><risdate>2023</risdate><volume>405</volume><spage>110387</spage><epage>110387</epage><pages>110387-110387</pages><artnum>110387</artnum><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>This study compared the resistance to different desiccation conditions of 190 Salmonella enterica strains previously isolated from the soybean meal production chain and belonging to 23 serovars. Additionally, the post-rehydration growth and heat tolerance of the strains previously exposed to desiccation were determined. Variability in desiccation resistance was observed both within and between serovars. Strains belonging to S. Havana and S. Schwarzengrund serovars were the most resistant, regardless of storage condition. The drying temperature (20 °C and 30 °C) did not influence the desiccation resistance of the Salmonella strains. On the other hand, increasing drying time from 1 to 7 days reduced Salmonella counts. The origin (isolation sources) also influenced the desiccation resistance of the Salmonella strains. The growth of the Salmonella strains after rehydration varied considerably depending on the drying conditions and incubation temperature during cultivation. An increase in the time and temperature of drying led to a reduction in population of most Salmonella strains after rehydration. Salmonella strains previously desiccated also showed differences in the heat tolerance in all temperature-time binomials tested. Some strains were highly resistant to heat tolerance conditions, presenting <1 log CFU/mL reduction from the initial population. The results obtained in this study suggest that the strategies to mitigate Salmonella in low-aw foods must consider the existence of high-stress resistant strains and their multiple-stress adaptability profiles, including effects of processing, food composition, and storage conditions.
•Variability in desiccation resistance of 190 Salmonella strains was assessed.•Drying temperatures (20 °C and 30 °C) did not influence the desiccation resistance.•Increasing drying time led to a higher reduction in survival of all serovars.•Drying conditions influenced the growth resumption of most of the Salmonella strains.•Some Salmonella strains previously desiccated were highly resistant to heat.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>37672943</pmid><doi>10.1016/j.ijfoodmicro.2023.110387</doi><tpages>1</tpages></addata></record> |
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| ispartof | International journal of food microbiology, 2023-11, Vol.405, p.110387-110387, Article 110387 |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Desiccation Drying Fluid Therapy food composition food microbiology Glycine max heat tolerance Low water activity foods Recovery rehydration Salmonella enterica serotypes soybean meal soybeans Stress temperature Thermal resistance Thermotolerance Variability |
| title | Investigating desiccation resistance, post-rehydration growth, and heat tolerance in desiccation-injured cells of Salmonella enterica isolated from the soybean production chain |
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