Changes in thermal resistance of three Salmonella serovars in response to osmotic shock and adaptation at water activities reduced by different humectants.
The purpose of this study was to investigate the effect of osmotic shock and adaptation at low water activity (aw) and the type of humectant used to lower the aw, on heat resistance of three Salmonella enterica serovars (Saintpaul 02-109, Tennessee 2053H, and Elmsbuettel 1236H). The serovars were grown (adapted) or transferred (osmotic shocked) in low-aw broths and subjected to heat treatment at 55°C for up to 45 min; samples were removed at 5-min intervals and immediately placed in an ice-water bath until plating. The aw of tryptic soy broth (TSB) was lowered by the addition of 20% (wt/wt) glycerol (aw 0.94), 4% (wt/wt) sodium chloride (NaCl; aw 0.97), or 35% sucrose (wt/wt) (aw 0.95). The type of humectant and cell adaptation significantly affected the D55°C-value. Cells merely suspended in 20% glycerol broth (i.e., nonadapted) prior to heat treatment showed a larger D55°C-value (3.0 to 3.9 min), when compared with that of cells adapted in the same medium (D55°C-values of 0.86 to 0.98 min). Interestingly, cells adapted to TSB plus glycerol were not more resistant to heat than were the controls. NaCl and sucrose showed a net protective effect for all serovars under both the adapted and nonadapted conditions, with sucrose providing the most protection. Highest D55°C-values were obtained for cultures adapted to TSB plus sucrose. Based on these results, the effect of reduced aw on thermal resistance of Salmonella serovars varies greatly, depending on medium constituents and adaptation of the pathogen in these media.
Department of Food Science and Technology, The Ohio State University, Parker Food Science Building, 2015 Fyffe Road, Columbus, Ohio 43210, USA.
Marilia
M
Peña-Meléndez
Department of Food Science and Technology, The Ohio State University, Parker Food Science Building, 2015 Fyffe Road, Columbus, Ohio 43210, USA.
Jennifer J
JJ
Perry
Department of Food Science and Technology, The Ohio State University, Parker Food Science Building, 2015 Fyffe Road, Columbus, Ohio 43210, USA. yousef.1@osu.edu.
Ahmed E
AE
Yousef
D000222:Adaptation, Physiological; D003470:Culture Media / Q000737:chemistry; D006358:Hot Temperature; D058427:Hygroscopic Agents / Q000494:pharmacology*; D009997:Osmotic Pressure; D019779:Salmonella enterica / Q000737:chemistry* / Q000187:drug effects* / Q000254:growth & development / Q000502:physiology; D012965:Sodium Chloride / Q000494:pharmacology; D013714:Tennessee; D014867:Water / Q000032:analysis*
D003470:Culture Media; D058427:Hygroscopic Agents; D014867:Water; D012965:Sodium Chloride