Stress resistance of emerging poultry-associated Salmonella serovars.

Stress resistance of emerging poultry-associated Salmonella serovars. Int J Food Microbiol. 2020 Sep 16;335:108884 Authors: Guillén S, Marcén M, Álvarez I, Mañas P, Cebrián G Abstract In recent years, the on-farm prevalence of some poultry-related Salmonella serovars such as S. Kentucky, S. Heidelberg, S. Livingstone and S. Mbandaka has increased significantly, even replacing S. Enteritidis and S. Typhimurium as the most frequently isolated serovars in some production settings and countries. For this reason, the aim of this work was to determine the resistance to several stressing agents and food preservation technologies, in laboratory media and in egg products, of 4 strains of these emerging Salmonella serovars associated to poultry and poultry products and to make comparisons with 4 S. Enteritidis strains. First, the resistance to acid pH, hydrogen peroxide, NaCl, heat, HHP, PEF and UV of the 8 Salmonella strains studied was determined and compared in laboratory media. From this part of the study, it was concluded that variability in resistance to stress among the 8 studied strains varied depending on the investigated agent/technology. However, differences in resistance (2D-values) were always lower than 3.3-fold. Results obtained also indicated that the strains of the emerging serovars studied would display lower acid and NaCl resistance, higher heat resistance and similar oxidative, HHP, PEF and UV resistance than S. Enteri...
Source: International Journal of Food Microbiology - Category: Food Science Authors: Tags: Int J Food Microbiol Source Type: research