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Open AccessArticle

Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium

1
Institute of Chemistry, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, Cidade Universitaria, Rio de Janeiro 21941-909, RJ, Brazil
2
Analytical and Molecular Laboratory Center, Faculty of Veterinary Medicine, Fluminense Federal University, Vital Brazil Filho, 64, Niteroi 24230-340, RJ, Brazil
3
Center for Food Analysis, Technological Development Support Laboratory (LADETEC), Avenida Horácio Macedo, 1281, Polo de Quimica, bloco C, Ilha do Fundão 21941-598, Brazil
4
Department of Food Engineer, Federal University of Espirito Santo, Alto Universitário, s/n, Alegre 29500-000, ES, Brazil
5
National Institute of Health Quality Control, Oswaldo Cruz Foundation, Rio de Janeiro 21040-900, RJ, Brazil
*
Authors to whom correspondence should be addressed.
Foods 2019, 8(12), 603; https://doi.org/10.3390/foods8120603
Received: 8 October 2019 / Revised: 13 November 2019 / Accepted: 15 November 2019 / Published: 21 November 2019
(This article belongs to the Section Food Microbiology)
This study assessed if exposure of foodborne Salmonella enterica in Brazilian dry-cured loin (BDL) affects pathogen inactivation in simulated gastric fluid (SGF). The acid tolerance responses of three Salmonella enterica serovars, Typhimurium, Derby and Panama, were assessed by an acid challenge trial at pH 3.0 for 4 h following pre-adaptation to three conditions: neutral pH, acidic pH (4.5) or BDL matrix. The influence of Salmonella exposure temperature and time in the BDL on pathogen gastric fluid resistance was evaluated by the response surface methodology. The Salmonella serovars acquired acid tolerance when exposed to the BDL matrix and their response to acid stress was strain-dependent, with S. Typhimurium being the most tolerant strain. S. Typhimuirum exposed to temperatures >25 °C in the BDL matrix displayed increased resistance to SGF. By using the response surface methodology, it was determined that S. Typhimurium becomes less resistant against SGF if maintained in the BDL matrix at temperatures <7 °C, reinforcing the recommendation to store dry-cured meat under refrigeration in order to minimize consumer risks. The results presented herein point to a novel aspect of hurdle technology that should be taken into account to further understand the risks associated with hurdle-stable meat product, such as dry-cured meats, concerning foodborne pathogen contamination. View Full-Text
Keywords: acid tolerance response; response surface methodology; brazilian dry-cured loin; rte meat product; hurdle technology; consumer safety acid tolerance response; response surface methodology; brazilian dry-cured loin; rte meat product; hurdle technology; consumer safety
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MDPI and ACS Style

Mutz, Y.S.; Rosario, D.K.A.; Castro, V.S.; Bernardes, P.C.; Paschoalin, V.M.F.; Conte-Junior, C.A. Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium. Foods 2019, 8, 603.

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