Survival, elongation, and elevated tolerance of Salmonella enterica serovar Enteritidis at reduced water activity

J. Kieboom, H.D. Kusumaningrum, M.H. Tempelaars, W.C. Hazeleger, T. Abee, R.R. Beumer

Research output: Contribution to journalArticleAcademicpeer-review

40 Citations (Scopus)

Abstract

Growing microorganisms on dry surfaces, which results in exposure to low water activity (aw), may change their normal morphology and physiological activity. In this study, the morphological changes and cell viability of Salmonella enterica serovar Enteritidis challenged to low aw were analyzed. The results indicated that exposure to reduced aw induced filamentation of the cells. The amount of filamentous cells at aw 0.94 was up to 90% of the total number of cells. Surviving filamentous cells maintained their membrane integrity after exposure to low aw for 21 days. Furthermore, cells prechallenged to low aw, obtained with an ionic humectant, demonstrated higher resistance to sodium hypochlorite than control cells. These resistant cells are able to survive disinfection more efficiently and can therefore cause contamination of foods coming in contact with surfaces. This points to the need for increased attention to cleaning of surfaces in household environments and disinfection procedures in processing plants
Original languageEnglish
Pages (from-to)2681-2686
JournalJournal of Food Protection
Volume69
Issue number11
Publication statusPublished - 2006

Keywords

  • osmotic-stress
  • cell-division
  • single-cell
  • typhimurium
  • microorganisms
  • temperatures
  • bacteria
  • glycine
  • heat
  • acid

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