Fate of<i>Salmonella</i>in dry confectionery raw materials

Komitopoulou, Evangelia; Peñaloza, Walter

doi:10.1111/j.1365-2672.2009.04144.x

Cited by 93 publications

(38 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Komitopoulou and Penaloza (2009) found that inoculated Salmonella could survive for 3e4 weeks on dry, raw materials including crushed cocoa and hazelnut shells, cocoa beans, and almond kernels at both room temperature and 5 C. Salmonella is typically inhibited by a w < 0.91, but the a w of these substances were likely much lower. It can be concluded that any heat treatment of food must be sufficiently high to destroy Salmonella while still providing a quality product.…”

Section: Cross Contamination and Pathogen Survivalmentioning

confidence: 98%

Peanut and peanut products: A food safety perspective

Chang¹,

Sreedharan

Schneider

2013

Food Control

View full text Add to dashboard Cite

Section: Cross Contamination and Pathogen Survivalmentioning

confidence: 98%

Peanut and peanut products: A food safety perspective

Chang¹,

Sreedharan

Schneider

2013

Food Control

View full text Add to dashboard Cite

“…Salmonella can survive from several weeks to several years on dry surfaces (21,36,48), eggshells (55), almond kernels (68), pecans (11), and dry confectionery raw materials (47). During the last decade, Salmonella has been involved in several national and international outbreaks related to consumption of low-water-activity foods such as snacks, almonds, peanut butter, chocolate, and paprika (4,5,6,37,45,71).…”

mentioning

confidence: 99%

Global Transcriptional Analysis of Dehydrated Salmonella enterica Serovar Typhimurium

Gruzdev

McClelland

Porwollik

et al. 2012

Appl Environ Microbiol

View full text Add to dashboard Cite

dDespite the scientific and industrial importance of desiccation tolerance in Salmonella, knowledge regarding its genetic basis is still scarce. In the present study, we performed a transcriptomic analysis of dehydrated and water-suspended Salmonella enterica serovar Typhimurium using microarrays. Dehydration induced expression of 90 genes and downregulated that of 7 genes. Ribosomal structural genes represented the most abundant functional group with a relatively higher transcription during dehydration. Other main induced functional groups included genes involved in amino acid metabolism, energy production, ion transport, transcription, and stress response. The highest induction was observed in the kdpFABC operon, encoding a potassium transport channel. Knockout mutations were generated in nine upregulated genes. Five mutants displayed lower tolerance to desiccation, implying the involvement of the corresponding genes in the adaptation of Salmonella to desiccation. These included genes encoding the isocitrate-lyase AceA, the lipid A biosynthesis palmitoleoyl-acyltransferase Ddg, the modular iron-sulfur cluster scaffolding protein NifU, the global regulator Fnr, and the alternative sigma factor RpoE. Notably, these proteins were previously implicated in the response of Salmonella to oxidative stress, heat shock, and cold shock. A strain with a mutation in the structural gene kdpA had a tolerance to dehydration comparable to that of the parent strain, implying that potassium transport through this system is dispensable for early adaptation to the dry environment. Nevertheless, this mutant was significantly impaired in long-term persistence during cold storage. Our findings indicate the involvement of a relatively small fraction of the Salmonella genome in transcriptional adjustment from water to dehydration, with a high prevalence of genes belonging to the protein biosynthesis machinery. A s part of its life cycle Salmonella can persist outside the host where it is exposed to various stresses (73), with desiccation being one of the most common and significant ones. Salmonella can survive from several weeks to several years on dry surfaces (21, 36, 48), eggshells (55), almond kernels (68), pecans (11), and dry confectionery raw materials (47). During the last decade, Salmonella has been involved in several national and international outbreaks related to consumption of low-water-activity foods such as snacks, almonds, peanut butter, chocolate, and paprika (4,5,6,37,45,71).In spite of the scientific importance and the practical implications of desiccation tolerance in Salmonella, the exact mechanisms of its cellular adaptation to desiccation remain relatively poorly understood. Several studies have investigated desiccation tolerance in Salmonella. Extracellular components such as thin aggregative fimbriae and cellulose as well as the lipopolysaccharide (LPS) core unit are apparently required for optimal desiccation tolerance (28,29,72). Exposure of Salmonella to desiccation stress increased cross-tolerance to a numb...

show abstract

“…Salmonella is widespread in nature and survives in dry foods for weeks, months, or even years (Chang et al 2013 ;Beuchat and Mann 2010a ;Komitopoulou and Peñaloza 2009 ;Beuchat and Scouten 2002 ;Burnett et al 2000 ;Archer et al 1998 ). Food composition, water activity, and temperature collectively infl uence its survival in foods (He et al 2011 ;Mattick et al 2001 ;Corry 1974 ;Dega et al 1972 ;Moats et al 1971 ).…”

Section: Pathogens Of Concern In Low-water Activity Foods and Spicesmentioning

confidence: 94%

Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices

Farakos

Frank²

2014

The Microbiological Safety of Low Water Activity Foods and Spices

View full text Add to dashboard Cite

Vegetative cells of some foodborne pathogens, as well as bacterial spores, are capable of surviving within dry processing environments and low-water activity foods for lengthy periods of time. Between 2007 and 2012, there were 7,315 cases of bacterial infection and 63 deaths due to contaminated low-water activity foods worldwide. Salmonella is the pathogen of greatest concern, responsible for 94 % of US low-water activity food recalls and 53 % of outbreaks worldwide from 2007 to 2012. This chapter provides an overview of the challenges of controlling foodborne microorganisms in low-water activity foods, including a description of practices for preventing pre-and post-process contamination. Potential sources of bacterial contamination in the food supply chain include incoming raw materials, the external environment (e.g., pests, water, and air), inadequate hygienic facility and equipment design, inadequate sanitation practices, and lack of process control. Primary control points include the sourcing of raw commodities and ingredients, controlling crosscontamination from harvest to post-process, controlling the entry of water into dry processing areas, employing effective dry cleaning and sanitation processes, and implementing validated lethal processes.

show abstract

Fate ofSalmonellain dry confectionery raw materials

Cited by 93 publications

References 35 publications

Peanut and peanut products: A food safety perspective

Peanut and peanut products: A food safety perspective

Global Transcriptional Analysis of Dehydrated Salmonella enterica Serovar Typhimurium

Challenges in the Control of Foodborne Pathogens in Low-Water Activity Foods and Spices

Contact Info

Product

Resources

About