Desiccation resistance of a large set of Salmonella enterica strains and survival on dry- and wet-inoculated soybean meal through storage

• Autor(a) principal: Ana Paula Norberto
• Data de Publicação: 2022
• Outros Autores: Verônica Ortiz Alvarenga, Humberto Moreira Húngaro, Anderson de Souza Sant'ana
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: https://doi.org/10.1016/j.lwt.2022.113153; http://hdl.handle.net/1843/60457; https://orcid.org/0000-0001-5052-2315; https://orcid.org/0000-0002-7958-9983; https://orcid.org/0000-0002-8240-2964
• topic: Food safety; Predictive microbiology; Low moisture foods; Foodborne pathogens; Inocuidade dos alimentos; Microbiologia; Salmonella enterica; Soja

This study determined the desiccation resistance of 37 Salmonella strains belonging to 16 serotypes isolated from the soybean meal production chain. Besides, the survival of strains from three Salmonella enterica serovars (S. Typhimurium, S. Schwarzengrund, and S. Havana) on dry- and wet-inoculated soybean meal through storage at 25 °C and 37 °C was evaluated. Desiccation resistance varied within strains of the same serotype and amongst strains of different serotypes. On the other hand, the isolation source did not affect desiccation resistance. The inoculation method did not influence the survival of the three Salmonella enterica strains in soybean meal, but the effects of serovars and temperature were statistically significant (p < 0.05). The Weibull model was fitted to Salmonella survival in this matrix data, with the time for the first decimal reduction (δ) ranging from 21.1 to 50.8 days at 25 °C and from 2.7 to 7.9 days at 37 °C, respectively. The increase in storage temperature led to a decrease in survival regardless of the variability among the three isolates. The ability of Salmonella enterica to resist desiccation and to survive long-term on soybean meal reinforces the need for strategies to control this pathogen in the soybean production chain.