title: Relative survival of four serotypes of Salmonella enterica in low-water activity whey protein powder held at 36 and 70°C at various water activity levels.
abstract: Salmonella enterica is not able to grow at water activity (aw) levels below 0.94, but it can survive in low-aw foods for long periods of time. Temperature, aw, substrate, and serotype affect its persistence. The aim of this study was to evaluate the influence of temperature and aw on the relative persistence among four serotypes of Salmonella enterica in low-aw whey protein powder. Whey protein powder was equilibrated to aws 0.18 ± 0.02 and 0.54 ± 0.03, inoculated with a cocktail of Salmonella serovars (Agona, Tennessee, Montevideo, and Typhimurium), vacuum sealed, and stored at 36°C for 6 months and at 70°C for 48 h. Presumptive Salmonella colonies (30 to 32) were randomly picked from each plate at the end of each survival study. PCR multiplex serotyping was used to identify the isolates. A multinomial mixed logistic model with Salmonella Tennessee as a reference was used to test for significant differences in frequency distribution of the surviving serotypes. Salmonella Tennessee and Salmonella Agona were the most prevalent surviving serotypes, followed in decreasing order by Salmonella Montevideo and Salmonella Typhimurium. Statistical analysis indicated that temperature (P = 0.003) and aw (P = 0.012) influenced the relative prevalence of the Salmonella serotypes. If other environmental conditions are equal, Salmonella Tennessee is better able to survive than Salmonella Montevideo and Salmonella Typhimurium at higher temperatures and higher aw levels in low-aw whey protein powder held at 36 and 70°C. The relative prevalence of Salmonella Agona to Salmonella Tennessee did not change with increasing temperature (P = 0.211) or aw (P = 0.453). These results should be considered in risk assessment and when developing predictive models for survival of Salmonella in low-aw foods.
authors.affiliation: Department of Food Science and Technology, The University of Georgia, Athens, Georgia, USA; U.S. Food and Drug Administration, Silver Spring, MD 20993, USA.
authors.forename: Sofia
authors.initials: S
authors.lastname: Santillana Farakos
authors.affiliation: Department of Food Science and Technology, The University of Georgia, Athens, Georgia, USA; Medical College of Georgia, Augusta, GA 30912, USA.
authors.forename: J W
authors.initials: JW
authors.lastname: Hicks
authors.affiliation: Bacterial Epidemiology and Antimicrobial Resistance Research Unit, U.S. Department of Agriculture, Athens, Georgia, USA.
authors.forename: J G
authors.initials: JG
authors.lastname: Frye
authors.affiliation: Department of Food Science and Technology, The University of Georgia, Athens, Georgia, USA. cmsjoe@uga.edu.
authors.forename: J F
authors.initials: JF
authors.lastname: Frank
mesh_terms: D015169:Colony Count, Microbial; D050296:Microbial Viability; D008894:Milk Proteins / Q000737:chemistry*; D011208:Powders / Q000032:analysis; D019779:Salmonella enterica / Q000145:classification / Q000254:growth & development* / Q000302:isolation & purification; D012703:Serotyping; D013696:Temperature; D014867:Water / Q000032:analysis*; D000067816:Whey Proteins
chemical_list: D008894:Milk Proteins; D011208:Powders; D000067816:Whey Proteins; D014867:Water