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Titolo:
Salmonella spp. are affected by different levels of water activity in closed microcosms
Autore:
de Rezende, CLE; Mallinson, ET; Gupte, A; Joseph, SW;
Indirizzi:
Univ Maryland, Dept Cell Biol & Mol Genet, College Pk, MD 20742 USA Univ Maryland College Pk MD USA 20742 Mol Genet, College Pk, MD 20742 USA Univ Maryland, Virginia Maryland Reg Coll Vet Med, College Pk, MD 20742 USA Univ Maryland College Pk MD USA 20742 l Vet Med, College Pk, MD 20742 USA
Titolo Testata:
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
fascicolo: 4, volume: 26, anno: 2001,
pagine: 222 - 225
SICI:
1367-5435(200104)26:4<222:SSAABD>2.0.ZU;2-9
Fonte:
ISI
Lingua:
ENG
Soggetto:
CONTAMINATION; ENTERITIDIS; BROILER; FARMS;
Keywords:
food safety; hazard analysis critical control points (HACCP); microcosms; quantification; Salmonella; water activity;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
13
Recensione:
Indirizzi per estratti:
Indirizzo: Joseph, SW Univ Maryland, Dept Cell Biol & Mol Genet, College Pk, MD 20742USA Univ Maryland College Pk MD USA 20742 College Pk, MD 20742 USA
Citazione:
C.L.E. de Rezende et al., "Salmonella spp. are affected by different levels of water activity in closed microcosms", J IND MIC B, 26(4), 2001, pp. 222-225

Abstract

Controlling water activity (a(w)) can significantly impact the growth of Salmonella in poultry litter and manure - a phenomenon that was studied quantitatively using two common serotypes of Salmonella, The quantitative effect of changes in levels of a(w) on Salmonella populations was determined using inoculated, frosted glass rectangles placed in closed chambers (microcosms), Glass rectangles with known concentrations of Salmonella enteritidis and S. brandenburg were placed in microcosms maintained at an a(w) level of 0.893 for 24 h at room temperature ( RT) and then transferred to other microcosms maintained at the same temperature but with higher a(w) levels (0.932 and 0,987), Salmonella populations on the slides were quantified at 4, 18, 24, and 48 h. Slightly elevated levels of a(w) (<0.1, i.e., 10% equilibrium relative humidity) for 24 h resulted in a 100-fold increase in counts ofSalmonella, The data also suggested that in vitro adaptation to dry environments may occur when the organisms are exposed to alternating levels of relatively high and low (0.987 and 0.893) levels of a(w). Any increased tolerance of Salmonella to reduced levels of a(w) could be the result of physico-chemical changes in the organism due to selective environmental pressure, formation of a protective biofilm, and/or entry into a dormant state, Results from this study are compatible with those from previously reported on-farm surveys, reinforcing the contention that maintaining a(w) below 0.85 in and around litter/manure surfaces in poultry or livestock bedding areas maybe a critical factor in safe production of food.

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Documento generato il 22/01/20 alle ore 09:30:25