Effect of culture method on storage, plasma, and dry heat treatment resistance of Salmonella enterica serovar Typhimurium on black pepper

The purpose of this study was to determine the effect of the culture method on the resistance of Salmonella Typhimurium in low water activity foods to storage, plasma, and dry heat. Whole black peppers were used as the model food. S. Typhimurium cultured in liquid broth (tryptic soy broth) or solid...

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Published in:Letters in applied microbiology 2023-01, Vol.76 (1)
Main Author: Song, Won-Jae
Format: Article
Language:English
Subjects:
Agar
Colony Count, Microbial
Food Microbiology
Hot Temperature
Piper nigrum
Salmonella enterica - physiology
Salmonella typhimurium - physiology
Serogroup
Water
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description The purpose of this study was to determine the effect of the culture method on the resistance of Salmonella Typhimurium in low water activity foods to storage, plasma, and dry heat. Whole black peppers were used as the model food. S. Typhimurium cultured in liquid broth (tryptic soy broth) or solid agar (tryptic soy agar) and inoculated on whole black pepper was stored or treated with cold plasma or dry heat. Inactivation of S. Typhimurium cultured in liquid medium was higher in all the treatments. Liquid-cultured S. Typhimurium showed higher DPPP = O (diphenyl-1-pyrenylphosphine oxide) values compared to the solid-cultured S. Typhimurium after plasma or dry heat treatment. Furthermore, the unsaturated fatty acid and saturated fatty acid ratio (USFA/SFA) was significantly (P 
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subjects Agar
Colony Count, Microbial
Food Microbiology
Hot Temperature
Piper nigrum
Salmonella enterica - physiology
Salmonella typhimurium - physiology
Serogroup
Water
title Effect of culture method on storage, plasma, and dry heat treatment resistance of Salmonella enterica serovar Typhimurium on black pepper
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