title: Drying parameters greatly affect the destruction of Cronobacter sakazakii and Salmonella Typhimurium in standard buffer and milk.
abstract: Salmonella Typhimurium and Cronobacter sakazakii are two foodborne pathogens involved in neonatal infections from milk powder and infant formula. Their ability to survive in low-moisture food and during processing from the decontamination to the dried state is a major issue in food protection. In this work, we studied the effects of the drying process on Salmonella Typhimurium and Cronobacter sakazakii, with the aim of identifying the drying parameters that could promote greater inactivation of these two foodborne pathogens. These two bacteria were dried under different atmospheric relative humidities in milk and phosphate-buffered saline, and the delays in growth recovery and cultivability were followed. We found that water activity was related to microorganism resistance. C. sakazakii was more resistant to drying than was S. Typhimurium, and milk increased the cultivability and recovery of these two species. High drying rates and low final water activity levels (0.11-0.58) had a strong negative effect on the growth recovery and cultivability of these species. In conclusion, we suggest that effective use of drying processes may provide a complementary tool for food decontamination and food safety during the production of low-moisture foods.
authors.affiliation: UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France; Novolyze, 50 Rue de Dijon, 21121 Daix, France.
authors.forename: Emilie
authors.initials: E
authors.lastname: Lang
authors.affiliation: UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France.
authors.forename: Cyril
authors.initials: C
authors.lastname: Iaconelli
authors.affiliation: UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France.
authors.forename: Fiona
authors.initials: F
authors.lastname: Zoz
authors.affiliation: UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France.
authors.forename: Stéphane
authors.initials: S
authors.lastname: Guyot
authors.affiliation: Novolyze, 50 Rue de Dijon, 21121 Daix, France.
authors.forename: Pablo
authors.initials: P
authors.lastname: Alvarez-Martin
authors.affiliation: UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France.
authors.forename: Laurent
authors.initials: L
authors.lastname: Beney
authors.affiliation: UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France.
authors.forename: Jean-Marie
authors.initials: JM
authors.lastname: Perrier-Cornet
authors.affiliation: UMR PAM A 02.102 Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, 1, Esplanade Erasme, 21000 Dijon, France. Electronic address: patrick.gervais@u-bourgogne.fr.
authors.forename: Patrick
authors.initials: P
authors.lastname: Gervais
mesh_terms: D000818:Animals; D002021:Buffers; D044083:Cronobacter sakazakii / Q000254:growth & development / Q000502:physiology*; D003890:Desiccation; D005516:Food Microbiology; D007700:Kinetics; D050296:Microbial Viability; D008892:Milk / Q000382:microbiology*; D012486:Salmonella typhimurium / Q000254:growth & development / Q000502:physiology*
chemical_list: D002021:Buffers
keywords: Cronobacter sakazakii; Cultivability; Drying conditions; Milk; Salmonella Typhimurium