title: Recovery Estimation of Dried Foodborne Pathogens Is Directly Related to Rehydration Kinetics.
abstract: Drying is a common process which is used to preserve food products and technological microorganisms, but which is deleterious for the cells. The aim of this study is to differentiate the effects of drying alone from the effects of the successive and necessary rehydration. Rehydration of dried bacteria is a critical step already studied in starter culture but not for different kinetics and not for pathogens. In the present study, the influence of rehydration kinetics was investigated for three foodborne pathogens involved in neonatal diseases caused by the consumption of rehydrated milk powder: Salmonella enterica subsp. enterica serovar Typhimurium, Salmonella enterica subsp. enterica serovar Senftenberg and Cronobacter sakazakii. Bacteria were dried in controlled relative humidity atmospheres and then rehydrated using different methods. Our results showed that the survival of the three pathogens was strongly related to rehydration kinetics. Consequently, rehydration is an important step to consider during food safety assessment or during studies of dried foodborne pathogens. Also, it has to be considered with more attention in consumers' homes during the preparation of food, like powdered infant formula, to avoid pathogens recovery.
authors: Unité Mixte de Recherche-Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France.|Novolyze, 50 rue de Dijon, 21121, Daix, France.
authors: Emilie
authors: E
authors: Lang
authors: Unité Mixte de Recherche-Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France.
authors: Fiona
authors: F
authors: Zoz
authors: Unité Mixte de Recherche-Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France.
authors: Cyril
authors: C
authors: Iaconelli
authors: Unité Mixte de Recherche-Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France.
authors: Stéphane
authors: S
authors: Guyot
authors: Novolyze, 50 rue de Dijon, 21121, Daix, France.
authors: Pablo
authors: P
authors: Alvarez-Martin
authors: Unité Mixte de Recherche-Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France.
authors: Laurent
authors: L
authors: Beney
authors: Unité Mixte de Recherche-Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France.
authors: Jean-Marie
authors: JM
authors: Perrier-Cornet
authors: Unité Mixte de Recherche-Procédés Alimentaires et Microbiologiques (UMR PAM), Université de Bourgogne Franche-Comté, AgroSup Dijon, 1, Esplanade Erasme, 21000, Dijon, France.
authors: Patrick
authors: P
authors: Gervais
mesh_terms: D001424:Bacterial Infections / Q000382:microbiology*; D044083:Cronobacter sakazakii / Q000254:growth & development*; D003890:Desiccation; D005440:Fluid Therapy; D005516:Food Microbiology; D006801:Humans; D019779:Salmonella enterica / Q000254:growth & development*; D012486:Salmonella typhimurium / Q000254:growth & development*