The culturability of acid-tolerant Salmonella in mayonnaise, a raw egg-based sauce

Salmonella is one of the most common bacterial foodborne pathogens and is frequently found as a contaminant of raw egg-based foods. Food safety regulations recommend the use of food acids to mitigate the risk of Salmonella persistence in raw egg-based foods. Salmonella, however, can become tolerant...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food microbiology 2025-02, Vol.429, p.111000, Article 111000
Main Authors: Li, Lingyun, Chousalkar, Kapil K., Jenkins, Cheryl, Jennison, Amy, McWhorter, Andrea R.
Format: Article
Language:English
Subjects:
Acid tolerance
Biofilm
Mayonnaise
Salmonella
Storage temperature
Survivability
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by
cites
container_end_page
container_issue
container_start_page 111000
container_title International journal of food microbiology
container_volume 429
creator Li, Lingyun
Chousalkar, Kapil K.
Jenkins, Cheryl
Jennison, Amy
McWhorter, Andrea R.
description Salmonella is one of the most common bacterial foodborne pathogens and is frequently found as a contaminant of raw egg-based foods. Food safety regulations recommend the use of food acids to mitigate the risk of Salmonella persistence in raw egg-based foods. Salmonella, however, can become tolerant to acidic environments and it is not known how this can affect bacterial persistence in food. This study investigated whether acid-tolerant strains of Salmonella persisted longer in mayonnaise compared with sensitive strains. Isolates of S. typhimurium, S. infantis, S. enteritidis, and S.hessarek were used in this project. Acid-tolerant Salmonella strains were generated using a three-day step-down method where pH was decreased every 24 h from pH 7 to pH 5. Growth curves were determined for both acid-sensitive and acid-tolerant strains. Time-kill experiments were conducted to compare the survivability of acid-sensitive and acid-tolerant Salmonella serotypes in mayonnaise stored at either 5 °C or 25 °C for 72 h. Salmonella exhibited an extended lag phase with increased acid concentration, and acid-tolerant strains recovered faster in media compared with acid-sensitive strains. Elevated biofilm formation was found in acid-habituated strains compared to sensitive strains, and this varied between serotypes. The culturability of Salmonella in mayonnaise stored at 5 °C declined slower than when stored at 25 °C. Acid-tolerant strains persisted longer in mayonnaise and there was a statistically significant difference in culturability (P 
doi_str_mv 10.1016/j.ijfoodmicro.2024.111000
format article
fullrecord <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_proquest_miscellaneous_3146517787</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0168160524004446</els_id><sourcerecordid>3146517787</sourcerecordid><originalsourceid>FETCH-LOGICAL-e201t-f18dde71637885cb12624762e3e15360522a7125954724aafc372f30e6a934c13</originalsourceid><addsrcrecordid>eNpN0EtLxDAUhuEgijNe_oLEnQs75iRt0lnK4A0Ewcs6nElPxwxto0mrzL-3wyi4OpuHw8fL2DmIGQjQV-uZX9chVK13McykkPkMAIQQe2wKpZlnKtdin01HW2agRTFhRymtR1AoJQ7ZRM21AgnFlD2_vhN3Q9MPEZe-8f2Gh5qj81XWh4Yidj1_waYNHTUNct_xFjeh69AnuuTII35zWq2yJSaqeMLB0Qk7qLFJdPp7j9nb7c3r4j57fLp7WFw_ZiQF9FkNZVWRAa1MWRZuCVLL3GhJiqBQ42gp0YAs5kVuZI5YO2VkrQRpnKvcgTpmF7u_HzF8DpR62_rktjM7CkOyCnJdgDGlGenZLx2WLVX2I_oW48b-dRjBYgdoHPzlKdrkPHWOKh_J9bYK3oKw2_p2bf_Vt9v6dldf_QBe0HjS</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3146517787</pqid></control><display><type>article</type><title>The culturability of acid-tolerant Salmonella in mayonnaise, a raw egg-based sauce</title><source>ScienceDirect Journals</source><creator>Li, Lingyun ; Chousalkar, Kapil K. ; Jenkins, Cheryl ; Jennison, Amy ; McWhorter, Andrea R.</creator><creatorcontrib>Li, Lingyun ; Chousalkar, Kapil K. ; Jenkins, Cheryl ; Jennison, Amy ; McWhorter, Andrea R.</creatorcontrib><description>Salmonella is one of the most common bacterial foodborne pathogens and is frequently found as a contaminant of raw egg-based foods. Food safety regulations recommend the use of food acids to mitigate the risk of Salmonella persistence in raw egg-based foods. Salmonella, however, can become tolerant to acidic environments and it is not known how this can affect bacterial persistence in food. This study investigated whether acid-tolerant strains of Salmonella persisted longer in mayonnaise compared with sensitive strains. Isolates of S. typhimurium, S. infantis, S. enteritidis, and S.hessarek were used in this project. Acid-tolerant Salmonella strains were generated using a three-day step-down method where pH was decreased every 24 h from pH 7 to pH 5. Growth curves were determined for both acid-sensitive and acid-tolerant strains. Time-kill experiments were conducted to compare the survivability of acid-sensitive and acid-tolerant Salmonella serotypes in mayonnaise stored at either 5 °C or 25 °C for 72 h. Salmonella exhibited an extended lag phase with increased acid concentration, and acid-tolerant strains recovered faster in media compared with acid-sensitive strains. Elevated biofilm formation was found in acid-habituated strains compared to sensitive strains, and this varied between serotypes. The culturability of Salmonella in mayonnaise stored at 5 °C declined slower than when stored at 25 °C. Acid-tolerant strains persisted longer in mayonnaise and there was a statistically significant difference in culturability (P &lt; 0.05). In conclusion, the current safe food recommendations to control Salmonella in raw egg-based foods are not effective in eliminating it. •Salmonella can develop tolerance to lemon juice and vinegar.•Acid-tolerant Salmonellae persist longer in mayonnaise than sensitive strains.•Salmonella loads in mayonnaise decreased faster at 25 °C than at 5 °C.</description><identifier>ISSN: 0168-1605</identifier><identifier>ISSN: 1879-3460</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2024.111000</identifier><identifier>PMID: 39631215</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Acid tolerance ; Biofilm ; Mayonnaise ; Salmonella ; Storage temperature ; Survivability</subject><ispartof>International journal of food microbiology, 2025-02, Vol.429, p.111000, Article 111000</ispartof><rights>2024 The Authors</rights><rights>Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39631215$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Li, Lingyun</creatorcontrib><creatorcontrib>Chousalkar, Kapil K.</creatorcontrib><creatorcontrib>Jenkins, Cheryl</creatorcontrib><creatorcontrib>Jennison, Amy</creatorcontrib><creatorcontrib>McWhorter, Andrea R.</creatorcontrib><title>The culturability of acid-tolerant Salmonella in mayonnaise, a raw egg-based sauce</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Salmonella is one of the most common bacterial foodborne pathogens and is frequently found as a contaminant of raw egg-based foods. Food safety regulations recommend the use of food acids to mitigate the risk of Salmonella persistence in raw egg-based foods. Salmonella, however, can become tolerant to acidic environments and it is not known how this can affect bacterial persistence in food. This study investigated whether acid-tolerant strains of Salmonella persisted longer in mayonnaise compared with sensitive strains. Isolates of S. typhimurium, S. infantis, S. enteritidis, and S.hessarek were used in this project. Acid-tolerant Salmonella strains were generated using a three-day step-down method where pH was decreased every 24 h from pH 7 to pH 5. Growth curves were determined for both acid-sensitive and acid-tolerant strains. Time-kill experiments were conducted to compare the survivability of acid-sensitive and acid-tolerant Salmonella serotypes in mayonnaise stored at either 5 °C or 25 °C for 72 h. Salmonella exhibited an extended lag phase with increased acid concentration, and acid-tolerant strains recovered faster in media compared with acid-sensitive strains. Elevated biofilm formation was found in acid-habituated strains compared to sensitive strains, and this varied between serotypes. The culturability of Salmonella in mayonnaise stored at 5 °C declined slower than when stored at 25 °C. Acid-tolerant strains persisted longer in mayonnaise and there was a statistically significant difference in culturability (P &lt; 0.05). In conclusion, the current safe food recommendations to control Salmonella in raw egg-based foods are not effective in eliminating it. •Salmonella can develop tolerance to lemon juice and vinegar.•Acid-tolerant Salmonellae persist longer in mayonnaise than sensitive strains.•Salmonella loads in mayonnaise decreased faster at 25 °C than at 5 °C.</description><subject>Acid tolerance</subject><subject>Biofilm</subject><subject>Mayonnaise</subject><subject>Salmonella</subject><subject>Storage temperature</subject><subject>Survivability</subject><issn>0168-1605</issn><issn>1879-3460</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2025</creationdate><recordtype>article</recordtype><recordid>eNpN0EtLxDAUhuEgijNe_oLEnQs75iRt0lnK4A0Ewcs6nElPxwxto0mrzL-3wyi4OpuHw8fL2DmIGQjQV-uZX9chVK13McykkPkMAIQQe2wKpZlnKtdin01HW2agRTFhRymtR1AoJQ7ZRM21AgnFlD2_vhN3Q9MPEZe-8f2Gh5qj81XWh4Yidj1_waYNHTUNct_xFjeh69AnuuTII35zWq2yJSaqeMLB0Qk7qLFJdPp7j9nb7c3r4j57fLp7WFw_ZiQF9FkNZVWRAa1MWRZuCVLL3GhJiqBQ42gp0YAs5kVuZI5YO2VkrQRpnKvcgTpmF7u_HzF8DpR62_rktjM7CkOyCnJdgDGlGenZLx2WLVX2I_oW48b-dRjBYgdoHPzlKdrkPHWOKh_J9bYK3oKw2_p2bf_Vt9v6dldf_QBe0HjS</recordid><startdate>20250202</startdate><enddate>20250202</enddate><creator>Li, Lingyun</creator><creator>Chousalkar, Kapil K.</creator><creator>Jenkins, Cheryl</creator><creator>Jennison, Amy</creator><creator>McWhorter, Andrea R.</creator><general>Elsevier B.V</general><scope>6I.</scope><scope>AAFTH</scope><scope>NPM</scope><scope>7X8</scope></search><sort><creationdate>20250202</creationdate><title>The culturability of acid-tolerant Salmonella in mayonnaise, a raw egg-based sauce</title><author>Li, Lingyun ; Chousalkar, Kapil K. ; Jenkins, Cheryl ; Jennison, Amy ; McWhorter, Andrea R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-e201t-f18dde71637885cb12624762e3e15360522a7125954724aafc372f30e6a934c13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2025</creationdate><topic>Acid tolerance</topic><topic>Biofilm</topic><topic>Mayonnaise</topic><topic>Salmonella</topic><topic>Storage temperature</topic><topic>Survivability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Lingyun</creatorcontrib><creatorcontrib>Chousalkar, Kapil K.</creatorcontrib><creatorcontrib>Jenkins, Cheryl</creatorcontrib><creatorcontrib>Jennison, Amy</creatorcontrib><creatorcontrib>McWhorter, Andrea R.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>PubMed</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Lingyun</au><au>Chousalkar, Kapil K.</au><au>Jenkins, Cheryl</au><au>Jennison, Amy</au><au>McWhorter, Andrea R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The culturability of acid-tolerant Salmonella in mayonnaise, a raw egg-based sauce</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2025-02-02</date><risdate>2025</risdate><volume>429</volume><spage>111000</spage><pages>111000-</pages><artnum>111000</artnum><issn>0168-1605</issn><issn>1879-3460</issn><eissn>1879-3460</eissn><abstract>Salmonella is one of the most common bacterial foodborne pathogens and is frequently found as a contaminant of raw egg-based foods. Food safety regulations recommend the use of food acids to mitigate the risk of Salmonella persistence in raw egg-based foods. Salmonella, however, can become tolerant to acidic environments and it is not known how this can affect bacterial persistence in food. This study investigated whether acid-tolerant strains of Salmonella persisted longer in mayonnaise compared with sensitive strains. Isolates of S. typhimurium, S. infantis, S. enteritidis, and S.hessarek were used in this project. Acid-tolerant Salmonella strains were generated using a three-day step-down method where pH was decreased every 24 h from pH 7 to pH 5. Growth curves were determined for both acid-sensitive and acid-tolerant strains. Time-kill experiments were conducted to compare the survivability of acid-sensitive and acid-tolerant Salmonella serotypes in mayonnaise stored at either 5 °C or 25 °C for 72 h. Salmonella exhibited an extended lag phase with increased acid concentration, and acid-tolerant strains recovered faster in media compared with acid-sensitive strains. Elevated biofilm formation was found in acid-habituated strains compared to sensitive strains, and this varied between serotypes. The culturability of Salmonella in mayonnaise stored at 5 °C declined slower than when stored at 25 °C. Acid-tolerant strains persisted longer in mayonnaise and there was a statistically significant difference in culturability (P &lt; 0.05). In conclusion, the current safe food recommendations to control Salmonella in raw egg-based foods are not effective in eliminating it. •Salmonella can develop tolerance to lemon juice and vinegar.•Acid-tolerant Salmonellae persist longer in mayonnaise than sensitive strains.•Salmonella loads in mayonnaise decreased faster at 25 °C than at 5 °C.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>39631215</pmid><doi>10.1016/j.ijfoodmicro.2024.111000</doi><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 0168-1605
ispartof International journal of food microbiology, 2025-02, Vol.429, p.111000, Article 111000
issn 0168-1605
1879-3460
1879-3460
language eng
recordid cdi_proquest_miscellaneous_3146517787
source ScienceDirect Journals
subjects Acid tolerance
Biofilm
Mayonnaise
Salmonella
Storage temperature
Survivability
title The culturability of acid-tolerant Salmonella in mayonnaise, a raw egg-based sauce
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T08%3A15%3A15IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=The%20culturability%20of%20acid-tolerant%20Salmonella%20in%20mayonnaise,%20a%20raw%20egg-based%20sauce&rft.jtitle=International%20journal%20of%20food%20microbiology&rft.au=Li,%20Lingyun&rft.date=2025-02-02&rft.volume=429&rft.spage=111000&rft.pages=111000-&rft.artnum=111000&rft.issn=0168-1605&rft.eissn=1879-3460&rft_id=info:doi/10.1016/j.ijfoodmicro.2024.111000&rft_dat=%3Cproquest_pubme%3E3146517787%3C/proquest_pubme%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-e201t-f18dde71637885cb12624762e3e15360522a7125954724aafc372f30e6a934c13%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=3146517787&rft_id=info:pmid/39631215&rfr_iscdi=true