Avaliação da resistência ácida de Salmonella Typhimurium ATCC 14028 após o estresse dessecativo durante o armazenamento de amendoim

Ciencia Rural

article

André Aquino Mariano Pereira¹  Dionisio Pedro Amorim Neto¹  Aline Morgan von Hertwig¹  Rafael Pimentel Maia¹  Maristela Nascimento¹ 

[1] Universidade Estadual de Campinas

关键词: cross-protection;    low moisture food;    acid resistance;    peanuts;    desiccation stress;   

DOI  :  10.1590/0103-8478cr20220290

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

Salmonella is a relevant pathogen, which causes foodborne outbreaks associated with both high and low moisture foods (LMF). This study evaluated the effect of previous desiccation stress on the acid resistance of S. Typhimurium ATCC 14028 using blanched peanut kernels as an LMF model. Salmonella 0.05) in the Salmonella growth/death kinetics between the undesiccated sample (TSB)and the cells recovered from peanut samples over 180 days of storage after 4 h at pHs 3.0, 3.5, 4.5 and 7.2. The average growth rate observed for pH 7.2 was 0.44 log cfu/ml/h. At pH 4.5, the Salmonella counts did not change significantly over 4 h. In contrast, Salmonella populations declined by 0.14 to 0.29 log cfu/ml/h at pH 3.5. At pH 3.0 declines were estimated to be 0.65 log cfu/ml/h for the undesiccated sample and 2.07 log cfu/ml/h for Salmonella recovered from peanuts stored for 120 days. Therefore, our data indicated that desiccation stress caused during the peanut storagedid not influence the Salmonella acid resistance.

【 授权许可】

Unknown