Exponentially Increased Thermal Resistance of Salmonella spp. and Enterococcus faecium at Reduced Water Activity.

ABSTRACT: Salmonella spp. exhibit prolonged survivability and high tolerance to heat in low-moisture foods. The reported thermal resistance parameters of Salmonella spp. in low-moisture foods appear to be unpredictable due to various unknown factors. We report here that temperature-dependent water activity (a_{w, treatment temperature}) plays an important role in the sharply increased thermal resistance of Salmonella enterica serovar Enteritidis PT 30 and its potential surrogate Enterococcus faecium NRRL B-2354. In our study, silicon dioxide granules, as carriers, were separately inoculated with these two microorganisms and were heated at 80°C with controlled relative humidity between 18 and 72% (resulting in corresponding a_w,80°C values for bacteria be

SUBMITTER: Liu S 

PROVIDER: S-EPMC5881056 | biostudies-literature | 2018 Apr

REPOSITORIES: biostudies-literature