Development of resistance in Cronobacter sakazakii ATCC 29544 to thermal and nonthermal processes after exposure to stressing environmental conditions.
OBJECTIVE
The objective was to study the response of Cronobacter sakazakii ATCC 29544 cells to heat, pulsed electric fields (PEF), ultrasound under pressure (Manosonication, MS) and ultraviolet light (UV-C) treatments after exposure to different sublethal stresses that may be encountered in food-processing environments.


RESULTS
Cronobacter sakazakii stationary growth-phase cells (30°C, 24h) were exposed to acid (pH 4·5, 1h), alkaline (pH 9·0, 1h), osmotic (5% NaCl, 1h), oxidative (0·5mmoll(-1) H(2) O(2), 1h), heat (47·5°C, 1h) and cold (4°C, 4h) stress conditions and subjected to the subsequent challenges: heat (60°C), PEF (25kVcm(-1) , 35°C), MS (117μm, 200kPa, 35°C) and UV-C light (88·55mWcm(-2), 25°C) treatments. The inactivation kinetics of C. sakazakii by the different technologies did not change after exposure to any of the stresses. The combinations of sublethal stress and lethal treatment that were protective were: heat shock-heat, heat shock-PEF and acid pH-PEF. Conversely, the alkaline shock sensitized the cells to heat and UV-C treatments, the osmotic shock to heat treatments and the oxidative shock to UV-C treatments. The maximum adaptive response was observed when heat-shocked cells were subjected to a heat treatment, increasing the time to inactivate 99·9% of the population by 1·6 times.


CONCLUSIONS
Cronobacter sakazakii resistance to thermal and nonthermal preservation technologies can increase or decrease as a consequence of previous exposure to stressing conditions.


CONCLUSIONS
The results help in understanding the physiology of the resistance of this emerging pathogen to traditional and novel preservation technologies.
Tecnología de los Alimentos, Facultad de Veterinaria, Zaragoza, Spain.
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D044083:Cronobacter sakazakii / Q000254:growth & development / Q000502:physiology*; D004560:Electricity; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D018869:Heat-Shock Response; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability; D009997:Osmotic Pressure; D011312:Pressure; D013010:Sonication; D013312:Stress, Physiological; D014466:Ultraviolet Rays