Accéder directement au contenu Accéder directement à la navigation
Nouvelle interface
Communication dans un congrès

The Impact of Drying on Foodborne Pathogens Salmonella enterica and Cronobacter sakazakii

Emilie Lang 1 Stéphane Guyot 2 Pablo Alvarez-Martin 3 Jean-Marie Perrier-Cornet 2 Patrick Gervais 1 
2 PMB - Procédés Microbiologiques et Biotechnologiques
PAM - Procédés Alimentaires et Microbiologiques, PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : [Technical Session 1 – Intervention Strategies] Introduction: Salmonella enterica and Cronobacter sakazakii are foodborne pathogens responsible for severe infant illness. Their ability to survive in harsh environmental conditions make these species a matter of concern for the low moisture food industry. Purpose: This study aimed to evaluate and understand the impact of drying conditions on survival, physiology, and invasion capacity of Salmonella Typhimurium and C. sakazakii.Methods: Salmonella Typhimurium and C. sakazakii were mixed into whole milk powder and dried at different water activity (aw) levels (0.25, 0.58 and 0.80). For each strain, the impact of each drying condition was evaluated by estimating the loss of cultivability, membrane permeabilization, and the loss of a respiratory enzymatic activity by flow cytometry. The invasion capacity in Caco-2 cells was, also, evaluated after drying for each bacterium by the gentamicin test.Results: Our results showed that intermediary initial drying kinetics increased bacterial inactivation. No significant differences were observed between bacterial cultivability at aw 0.25 and 0.58. Nevertheless, the bacterial cultivability was significantly higher (p <0.05) at aw 0.80 than at 0.25 or 0.58. An increase in percentages of uncultivable cells correlated with percentages of permeabilized cells. Furthermore, our results showed that drying (at 0.80, 0.58, and 0.25) significantly increased (p <0.05) the invasion capacity of S. Typhimurium and C. sakazakii.Significance: These results indicate that drying parameters have a high impact on S. enterica and C. sakazakii and could be managed to promote foodborne pathogen inactivation. Drying could, also, be improved to avoid virulence pathway activation and ensure the safety of dried food products.
Type de document :
Communication dans un congrès
Liste complète des métadonnées
Contributeur : PAM - université de Bourgogne Connectez-vous pour contacter le contributeur
Soumis le : mardi 6 juin 2017 - 14:59:28
Dernière modification le : lundi 21 novembre 2022 - 03:53:17


  • HAL Id : hal-01533452, version 1


Emilie Lang, Stéphane Guyot, Pablo Alvarez-Martin, Jean-Marie Perrier-Cornet, Patrick Gervais. The Impact of Drying on Foodborne Pathogens Salmonella enterica and Cronobacter sakazakii. IAFP's 13th European Symposium on Food Safety, Mar 2017, Brussels, Belgium. ⟨hal-01533452⟩



Consultations de la notice