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Filament formation by Salmonella spp. inoculated into liquid food matrices at refrigeration temperatures, and growth patterns when warmed.

Author(s) : MATTICK K. L., PHILLIPS L. E., JØRGENSEN F., et al.

Type of article: Article

Summary

The formation of multicellular filamentous Salmonella cells in response to low temperatures was investigated using isolates of Salmonella enterica serovar Enteritidis PT4 and S. enterica serovar Typhimurium DT104. The formation of filamentous cells in two liquid food matrices at the recommended maximum temperature for refrigeration (8°C) was monitored and compared with that in tryptone soya broth. Single filaments were warmed on agar at 37°C, and the subsequent rate of septation was quantified. For all strains tested, >70% of the Salmonella cells inoculated had become filamentous after 4 days in media at 8°C, indicating that filamentation could occur during the shelf life of most refrigerated foods. All strains also formed filamentous cells at 8°C in retail milk or chicken meat extracts. When filaments were warmed on agar at 37°C, there was a rapid completion of septation, and for one filament, a >200-fold increase in cell number was observed within 4 h. There are clear public health implications associated with the filamentation of Salmonella in contaminated foods at refrigeration temperatures, especially when the possibility of rapid septation of filamentous cells upon warming is considered.

Details

  • Original title: Filament formation by Salmonella spp. inoculated into liquid food matrices at refrigeration temperatures, and growth patterns when warmed.
  • Record ID : 2003-2824
  • Languages: English
  • Source: Journal of Food Protection - vol. 66 - n. 2
  • Publication date: 2003/02
  • Document available for consultation in the library of the IIR headquarters only.

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