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Adaptation of Salmonella spp. in juice stored under refrigerated and room temperature enhances acid resistance to simulated gastric fluid.
Food Microbiol. 2006 Oct; 23(7):694-700.FM

Abstract

The objective of this study was to evaluate the acid resistance of Salmonella spp. adapted in juices stored under refrigeration and room temperatures to simulated gastric fluid (SGF, pH 1.5). Five Salmonella serovars, Agona, Gaminara, Michigan, Montevideo, and Poona were used in this study. Apple, orange, and tomato juices inoculated with five serovars were stored at refrigeration (7 degrees C) and room temperature (20 degrees C) for 24 h for adaptation. Acid resistances of serovars adapted in juice were determined in SGF at 37 degrees C. All acid-adapted Salmonella serovars in juices displayed enhanced survival time compared to non-adapted controls. Among serovars, S. Poona adapted in apple at 20 degrees C and orange juices at 7 and 20 degrees C showed >2.0 log cfu/ml survivors, while the other serovars decreased to non-detectable level or <2.0 log cfu/ml for 100 s in SGF. Unlike apple and orange juices, all serovars adapted in tomato juice survived with >2.0 log cfu/ml for 100 s. For D-values, all Salmonella serovars adapted in apple and tomato juice enhanced their acid resistances compared to orange juices. S. Agona adapted in tomato juice at 7 degrees C and S. Poona in apple juice at 20 degrees C had the highest D-values with 82.9 and 82.5s, respectively. Results showed that the adaptation in juice increased acid resistance in SGF and varied by serovar, juice type, and adaptation temperature. Therefore, this study indicates that the introduction of Salmonella spp. to an acidic juice environment during processing can enhance their ability to survive in a human stomach, possibly increasing the risk of a Salmonella outbreak by juice.

Authors+Show Affiliations

Food Science and Human Nutrition Department, University of Florida, P.O. Box 110370, Gainesville, Florida 32611-0370, USA.No affiliation info available

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

16943071

Citation

Yuk, H G., and K R. Schneider. "Adaptation of Salmonella Spp. in Juice Stored Under Refrigerated and Room Temperature Enhances Acid Resistance to Simulated Gastric Fluid." Food Microbiology, vol. 23, no. 7, 2006, pp. 694-700.
Yuk HG, Schneider KR. Adaptation of Salmonella spp. in juice stored under refrigerated and room temperature enhances acid resistance to simulated gastric fluid. Food Microbiol. 2006;23(7):694-700.
Yuk, H. G., & Schneider, K. R. (2006). Adaptation of Salmonella spp. in juice stored under refrigerated and room temperature enhances acid resistance to simulated gastric fluid. Food Microbiology, 23(7), 694-700.
Yuk HG, Schneider KR. Adaptation of Salmonella Spp. in Juice Stored Under Refrigerated and Room Temperature Enhances Acid Resistance to Simulated Gastric Fluid. Food Microbiol. 2006;23(7):694-700. PubMed PMID: 16943071.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Adaptation of Salmonella spp. in juice stored under refrigerated and room temperature enhances acid resistance to simulated gastric fluid. AU - Yuk,H G, AU - Schneider,K R, Y1 - 2006/02/10/ PY - 2005/07/24/received PY - 2005/12/03/revised PY - 2005/12/03/accepted PY - 2006/9/1/pubmed PY - 2006/9/26/medline PY - 2006/9/1/entrez SP - 694 EP - 700 JF - Food microbiology JO - Food Microbiol VL - 23 IS - 7 N2 - The objective of this study was to evaluate the acid resistance of Salmonella spp. adapted in juices stored under refrigeration and room temperatures to simulated gastric fluid (SGF, pH 1.5). Five Salmonella serovars, Agona, Gaminara, Michigan, Montevideo, and Poona were used in this study. Apple, orange, and tomato juices inoculated with five serovars were stored at refrigeration (7 degrees C) and room temperature (20 degrees C) for 24 h for adaptation. Acid resistances of serovars adapted in juice were determined in SGF at 37 degrees C. All acid-adapted Salmonella serovars in juices displayed enhanced survival time compared to non-adapted controls. Among serovars, S. Poona adapted in apple at 20 degrees C and orange juices at 7 and 20 degrees C showed >2.0 log cfu/ml survivors, while the other serovars decreased to non-detectable level or <2.0 log cfu/ml for 100 s in SGF. Unlike apple and orange juices, all serovars adapted in tomato juice survived with >2.0 log cfu/ml for 100 s. For D-values, all Salmonella serovars adapted in apple and tomato juice enhanced their acid resistances compared to orange juices. S. Agona adapted in tomato juice at 7 degrees C and S. Poona in apple juice at 20 degrees C had the highest D-values with 82.9 and 82.5s, respectively. Results showed that the adaptation in juice increased acid resistance in SGF and varied by serovar, juice type, and adaptation temperature. Therefore, this study indicates that the introduction of Salmonella spp. to an acidic juice environment during processing can enhance their ability to survive in a human stomach, possibly increasing the risk of a Salmonella outbreak by juice. SN - 0740-0020 UR - https://www.unboundmedicine.com/medline/citation/16943071/Adaptation_of_Salmonella_spp__in_juice_stored_under_refrigerated_and_room_temperature_enhances_acid_resistance_to_simulated_gastric_fluid_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0740-0020(05)00144-9 DB - PRIME DP - Unbound Medicine ER -