Modeling the survival of Salmonella Enteritidis and Salmonella Typhimurium during the fermentation of yogurt

Abstract

The objective of this study was to evaluate the behavior of Salmonella Enteritidis and Salmonella Typhimurium, the two most important serovars of salmonellosis , during the fermentation of yogurt. The microorganisms were enumerated in milk throughout the fermentation process at three initial inoculum levels (3, 5 and 7 log CFU/mL). DMFit software was used in the fitting procedure of the data (IFR, Norwich, UK, Version 3.5). The data provided sigmoidal curves that were successfully displayed with the Baranyi model. The results showed that the initial inoculum level did not affect the growth for both pathogens; thus, the µ values (maximum specific growth rate) did not significantly differ across all the contamination levels, ranging from 0.26 to 0.38 for S. Enteritidis and from 0.50 to 0.56 log CFU/g/h for S. Typhimurium ( P > 0.05). However, the µ values significantly differed between the two serovars ( P < 0.05). The λ values (lag time) did not have a clear trend in either of the pathogens. The present study showed that Salmonella can survive the fermentation process of milk even at a low contamination level. In addition, the models presented in this study can be used in quantitative risk assessment studies to estimate the threat to consumers.

Microbial safety and probiotic potential of packaged yogurt products in Pakistan

“…Foodborne pathogens pose a significant threat to world healthcare and a considerable economic burden. Some foodborne pathogens can survive the fermentation and storage processes (Savran, Pérez‐Rodríguez, & Halkman, ). Previous reports identified antibiotic‐resistant bacterial strains (Milazzo, Speciale, Musumeci, Fazio, & Blandino, ; Temmerman, Pot, Huys, & Swings, ) and undesirable fungal contaminants (Lee et al, ; Motawee & Neveen, ) in fermented food products.…”

Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions

“…(YANG et al, 2020). SAVRAN et al (2018) demonstrated the survival capacity of this bacterium during the fermentation of milk, even with a low level of initial contamination, demonstrating that factors related to the survival capacity of S. Typhimurium may also favor the occurrence of cases and outbreaks involving the microorganism.…”

Efficiency of probiotic culture consortium application for disinfection of dairy farm premises and prevention of mastitis in cows

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