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Formation de filaments par Salmonella spp. inoculée dans les matrices d'aliments liquides à des températures frigorifiques et croissance au cours du réchauffement.

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

Auteurs : MATTICK K. L., PHILLIPS L. E., JØRGENSEN F., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Filament formation by Salmonella spp. inoculated into liquid food matrices at refrigeration temperatures, and growth patterns when warmed.
  • Identifiant de la fiche : 2003-2824
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 66 - n. 2
  • Date d'édition : 02/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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