title: Application of a Nonlinear Model to Transcript Levels of Upregulated Stress Response Gene ibpA in Stationary-Phase Salmonella enterica Subjected to Sublethal Heat Stress.
abstract: Sublethal heating, which can occur during slow cooking of meat products, is known to induce increased thermal resistance in Salmonella. However, very few studies have addressed the kinetics of this response. Although several recent studies have reported improved thermal inactivation models that include the effect of prior sublethal history on subsequent thermal resistance, none of these models were based on cellular-level responses to sublethal thermal stress. The goal of this study was to determine whether a nonlinear model could accurately portray the response of Salmonella to heat stress induced by prolonged exposure to sublethal temperatures. To accomplish this, stationary-phase Salmonella Montevideo cultures were subjected to various heating profiles (held at either 40 or 45°C for 0, 5, 10, 15, 30, 60, 90, 180, or 240 min) using a PCR thermal cycler. Differential plating on selective and nonselective media was used to confirm the presence of cellular injury. Reverse transcription quantitative PCR was used to screen the transcript levels of six heat stress-related genes to find candidate genes for nonlinear modeling. Injury was detected in populations of Salmonella held at 45°C for 30, 60, and 90 min and at 40°C for 0, 5, and 90 min (P < 0.05), whereas no significant injury was found at 180 and 240 min (P > 0.05). The transcript levels of ibpA, which codes for a small heat shock protein associated with the ClpB and DnaK-DnaJ-GrpE chaperone systems, showed the greatest increase relative to the transcript levels at 0 min, which was significant at 5, 10, 15, 30, 60, 90, and 180 min at 45°C and at 5, 10, 15, 30, 60, and 90 min at 40°C (P < 0.05). Using ibpA transcript levels as an indicator of adaptation to thermal stress, a nonlinear model for sublethal injury is proposed. The use of variables indicating the physiological state of the pathogen during stress has the potential to increase the accuracy of thermal inactivation models that must account for prolonged exposure to sublethal temperatures.
authors.affiliation: Department of Food Science, Cornell University, Ithaca, New York 14853, USA. lmc297@cornell.edu.
authors.forename: Laura M
authors.initials: LM
authors.lastname: Carroll
authors.affiliation: Department of Veterinary and Microbiological Sciences, North Dakota State University, Fargo, North Dakota 58102, USA.
authors.forename: Teresa M
authors.initials: TM
authors.lastname: Bergholz
authors.affiliation: Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan 48824, USA.
authors.forename: Ian M
authors.initials: IM
authors.lastname: Hildebrandt
authors.affiliation: Department of Biosystems and Agricultural Engineering, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA.
authors.forename: Bradley P
authors.initials: BP
authors.lastname: Marks
mesh_terms: D015169:Colony Count, Microbial; D006358:Hot Temperature; D008461:Meat Products; D017711:Nonlinear Dynamics; D019779:Salmonella enterica