Survival of Salmonella during dry salting process of pork feet.

IF 2.2 4区生物学 Q3 MICROBIOLOGY

Fems Microbiology Letters Pub Date : 2025-03-20 DOI:10.1093/femsle/fnaf034

Rafaela Busnello, Luisa Aneiros Gené, Mariane Ferreira Silva, Fabiola Cacciatore, Nathanyelle Soraya Martins de Aquino, Eduardo Tondo

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引用次数: 0

Abstract

Pork feet (PF) contaminated with Salmonella are often discarded by the food industry, because heat treatment is not economically viable for these products. Dry salting can be an alternative to heat treatment if it can significantly reduce Salmonella populations. The aim of this study was to assess the Salmonella´s survival in PF during dry salting process. Firstly, Salmonella was quantified in contaminated PF coming from the food industry. Thereafter, PF samples were artificially contaminated with three levels of Salmonella (3, 6 and 8 log CFU/g) and stored at 10°C for 30 days. Salmonella survival was assessed by counts on Xylose Lysine Deoxycholate Agar, Mannitol Lysine Crystal-Violet Brilliant-Green Agar and by the 3M™ 2 Molecular Detection Assay (MDA). After 18 days of salting, the 3 log CFU/g inoculum was no longer detected by the cultural and detection methods. The 6 and 8 log CFU/g inoculums were not detected on the agar plates after 26 days of salting but were still positive by MDA. Considering that Salmonella counts in contaminated PF in the food industry was 1.56 log CFU/g and that populations of 3 to 8 log CFU/g of Salmonella were reduced to unculturable levels after dry salting, this process could contribute to the control of Salmonella in PF.

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受沙门氏菌污染的猪蹄（PF）经常被食品行业丢弃，因为对这些产品进行热处理在经济上并不可行。如果干盐腌制能显著减少沙门氏菌的数量，则可替代热处理。本研究旨在评估干腌过程中 PF 中沙门氏菌的存活率。首先，对来自食品工业的受污染 PF 中的沙门氏菌进行量化。然后，人为地用三种水平的沙门氏菌（3、6 和 8 log CFU/g）污染 PF 样品，并在 10°C 下储存 30 天。通过在木糖赖氨酸脱氧胆酸琼脂、甘露醇赖氨酸结晶紫艳红-绿琼脂上的计数和 3M™ 2 分子检测分析法（MDA）评估沙门氏菌的存活率。盐渍 18 天后，用培养和检测方法已检测不到 3 log CFU/g 的接种物。腌制 26 天后，在琼脂平板上检测不到 6 和 8 log CFU/g 的接种体，但用 MDA 检测仍呈阳性。考虑到食品工业中受污染的 PF 中的沙门氏菌数量为 1.56 log CFU/g，而 3 至 8 log CFU/g 的沙门氏菌群在干盐渍后已减少到无法培养的水平，因此该过程有助于控制 PF 中的沙门氏菌。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Fems Microbiology Letters 生物-微生物学

CiteScore

4.30

自引率

0.00%

发文量

112

审稿时长

1.9 months

期刊介绍： FEMS Microbiology Letters gives priority to concise papers that merit rapid publication by virtue of their originality, general interest and contribution to new developments in microbiology. All aspects of microbiology, including virology, are covered. 2019 Impact Factor: 1.987, Journal Citation Reports (Source Clarivate, 2020) Ranking: 98/135 (Microbiology) The journal is divided into eight Sections: Physiology and Biochemistry (including genetics, molecular biology and ‘omic’ studies) Food Microbiology (from food production and biotechnology to spoilage and food borne pathogens) Biotechnology and Synthetic Biology Pathogens and Pathogenicity (including medical, veterinary, plant and insect pathogens – particularly those relating to food security – with the exception of viruses) Environmental Microbiology (including ecophysiology, ecogenomics and meta-omic studies) Virology (viruses infecting any organism, including Bacteria and Archaea) Taxonomy and Systematics (for publication of novel taxa, taxonomic reclassifications and reviews of a taxonomic nature) Professional Development (including education, training, CPD, research assessment frameworks, research and publication metrics, best-practice, careers and history of microbiology) If you are unsure which Section is most appropriate for your manuscript, for example in the case of transdisciplinary studies, we recommend that you contact the Editor-In-Chief by email prior to submission. Our scope includes any type of microorganism - all members of the Bacteria and the Archaea and microbial members of the Eukarya (yeasts, filamentous fungi, microbial algae, protozoa, oomycetes, myxomycetes, etc.) as well as all viruses.