부산대학교 도서관

Salmonella enterica has been shown to survive in low moisture foods (LMF) for extended periods. The objectives of this study were to statistically identify the effects of environmental stress factors; growth temperature (GTemp), osmotic (Osmo), oxidation (Oxi), and pH on the potential cross‐tolerance effect on the survivability of S. enterica in LMF. A factorial design was utilized to investigate these stressors and their potential effect on survivability of S. enterica for 12 months at 25°C and 40°C in a chocolate protein drink LMF model. GTemp stress was found to be the most significant factor followed by Oxi stress for increasing the survivability of S. enterica at 40°C storage with significant (p <.05) factors in descending order; Osmo*Oxi, Oxi*pH, GTemp, Oxi, and pH*GTemp. While Osmo stress followed by GTemp stress was found to increase S. enterica survivability at 25°C storage with significant (p <.05) factors in descending order; Osmo*pH, pH*GTemp, GTemp, and Oxi*GTemp. Practical applications: The increased incidence of outbreaks and recalls from S. enterica in food products identifies the need for further research on S. enterica survival. S. enterica has also demonstrated an ability to survive for extended periods of time in food processing facilities and in LMF. Sublethal stress from insufficient processing or sanitation practices could increase their survivability. This study investigated environmental stresses and observed responses in terms of cell death from factors (GTemp, Osmo, Oxi, and pH) individually and in combination. The findings reported contribute to Salmonella stress response knowledge and provide further substantiation for how sublethal stresses confer cross‐protection to subsequent stress exposure. The information can be applied to understanding pathogen survivability in conditions observed in food processing environments. [ABSTRACT FROM AUTHOR]