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2023-11-01T21:50:53Z2023-11-01T21:50:53Z2022158https://doi.org/10.1016/j.lwt.2022.1131531096-1127http://hdl.handle.net/1843/60457https://orcid.org/0000-0001-5052-2315https://orcid.org/0000-0002-7958-9983https://orcid.org/0000-0002-8240-2964https://orcid.org/0000-0001-5052-2315This 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.Este estudo determinou a resistência à dessecação de 37 cepas de Salmonella pertencentes a 16 sorotipos isolados da cadeia produtiva do farelo de soja. Além disso, foi avaliada a sobrevivência de cepas de três sorovares de Salmonella enterica (S. Typhimurium, S. Schwarzengrund e S. Havana) em farelo de soja inoculado por via seca e úmida, através do armazenamento a 25 °C e 37 °C. A resistência à dessecação variou dentro de cepas do mesmo sorotipo e entre cepas de diferentes sorotipos. Por outro lado, a fonte de isolamento não afetou a resistência à dessecação. O método de inoculação não influenciou a sobrevivência das três cepas de Salmonella enterica no farelo de soja, mas os efeitos dos sorovares e da temperatura foram estatisticamente significativos (p < 0,05). O modelo Weibull foi ajustado para a sobrevivência de Salmonella nestes dados de matriz, com o tempo para a primeira redução decimal (δ) variando de 21,1 a 50,8 dias a 25 °C e de 2,7 a 7,9 dias a 37 °C, respectivamente. O aumento da temperatura de armazenamento levou a uma diminuição na sobrevivência, independentemente da variabilidade entre os três isolados. A capacidade da Salmonella enterica de resistir à dessecação e de sobreviver a longo prazo no farelo de soja reforça a necessidade de estratégias para controlar esse patógeno na cadeia produtiva da soja.CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível SuperiorporUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSLWTInocuidade dos alimentosMicrobiologiaSalmonella entericaSojaFood safetyPredictive microbiologyLow moisture foodsFoodborne pathogensDesiccation resistance of a large set of Salmonella enterica strains and survival on dry- and wet-inoculated soybean meal through storageResistência à dessecação de um grande conjunto de cepas de Salmonella enterica e sobrevivência em farelo de soja inoculado por via seca e úmida durante o armazenamentoinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.sciencedirect.com/science/article/pii/S0023643822000883Ana Paula NorbertoVerônica Ortiz AlvarengaHumberto Moreira HúngaroAnderson de Souza Sant'anaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/60457/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALDesiccation resistance of a large set of Salmonella enterica strains and survival on dry- and wet-inoculated soybean meal through storage.pdfDesiccation resistance of a large set of Salmonella enterica strains and survival on dry- and wet-inoculated soybean meal through storage.pdfapplication/pdf9034952https://repositorio.ufmg.br/bitstream/1843/60457/2/Desiccation%20resistance%20of%20a%20large%20set%20of%20Salmonella%20enterica%20strains%20and%20survival%20on%20dry-%20and%20wet-inoculated%20soybean%20meal%20through%20storage.pdfce2871949442918e5dc624d786ade155MD521843/604572023-11-01 18:50:53.254oai:repositorio.ufmg.br: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Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-11-01T21:50:53Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
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