ProP is required for the survival of desiccated Salmonella enterica serovar typhimurium cells on a stainless steel surface.

ABSTRACT: Consumers trust commercial food production to be safe, and it is important to strive to improve food safety at every level. Several outbreaks of food-borne disease have been caused by Salmonella strains associated with dried food. Currently we do not know the mechanisms used by Salmonella enterica serovar Typhimurium to survive in desiccated environments. The aim of this study was to discover the responses of S. Typhimurium ST4/74 at the transcriptional level to desiccation on a stainless steel surface and to subsequent rehydration. Bacterial cells were dried onto the same steel surfaces used during the production of dry foods, and RNA was recovered for transcriptomic analysis. Subsequently, dried cells were rehydrated and were again used for transcriptomic analysis. A total of 266 genes w

SUBMITTER: Finn S 

PROVIDER: S-EPMC3697505 | biostudies-literature | 2013 Jul

REPOSITORIES: biostudies-literature