Drying parameters greatly affect the destruction of Cronobacter sakazakii and Salmonella Typhimurium in standard buffer and milk

Emilie Lang 1 Cyril Laconelli 1 Fiona Zoz 1 Stéphane Guyot 2 Pablo Alvarez-Martin 3 Laurent Beney 2 Jean-Marie Perrier-Cornet 2 Patrick Gervais 1, *
* Auteur correspondant
1 PAM - Procédés Alimentaires et Microbiologiques [Dijon]
2 PMB - Procédés Microbiologiques et Biotechnologiques
PAM - Procédés Alimentaires et Microbiologiques, PAM - Procédés Alimentaires et Microbiologiques [Dijon]
3 Novolyze [Dijon]
Abstract : Salmonella Typhimurium and Cronobacter sakazakii are two foodborne pathogens involved in neonatal infections from milk powder and infant formula. Their ability to survive in low-moisture food and during processing from the decontamination to the dried state is a major issue in food protection. In this work, we studied the effects of the drying process on Salmonella Typhimurium and Cronobacter sakazakii, with the aim of identifying the drying parameters that could promote greater inactivation of these two foodborne pathogens. These two bacteria were dried under different atmospheric relative humidities in milk and phosphate-buffered saline, and the delays in growth recovery and cultivability were followed. We found that water activity was related to microorganism resistance. C. sakazakii was more resistant to drying than was S. Typhimurium, and milk increased the cultivability and recovery of these two species. High drying rates and low final water activity levels (0.11-0.58) had a strong negative effect on the growth recovery and cultivability of these species. In conclusion, we suggest that effective use of drying processes may provide a complementary tool for food decontamination and food safety during the production of low-moisture foods.
Keywords : Infant formulas Survival Resistance Thermal-destruction Strain variability Severe dehydration Desiccation tolerance Enterobacter-sakazakii Low-moisture foods Water activity Cultivability Milk Drying conditions Cronobacter sakazakii Salmonella Typhimurium
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Article dans une revue
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https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01509615
Contributeur : Pam - Université de Bourgogne <>
Soumis le : mardi 18 avril 2017 - 11:45:54
Dernière modification le : lundi 14 octobre 2019 - 14:02:02

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Emilie Lang, Cyril Laconelli, Fiona Zoz, Stéphane Guyot, Pablo Alvarez-Martin, et al.. Drying parameters greatly affect the destruction of Cronobacter sakazakii and Salmonella Typhimurium in standard buffer and milk. Food Microbiology, Elsevier, 2017, 62, pp.82 - 91. ⟨10.1016/j.fm.2016.10.005⟩. ⟨hal-01509615⟩

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