Acid adaptation promotes survival of Salmonella sp. in cheese

Article Abstract:

The survival of Salmonella spp. due to acid adaptation was studied in cheese and other fermented foods. Exposure of one to two generations of S. typhymurium to hydrochloric acid at pH5.8 resulted in acid adaptation and an increase in resistance to lactic, propionic and acetic acids. Recovery of acid resistant cells could be enhanced by the addition of 0.1% sodium pyruvate in the recovery medium. Acid adaptationwas found in other Salmonella spp. associated with food poisoning. The mechanism of acid adaptation is an important aspect in the persistence of Salmonella spp. in fermented and acidic food products.

Analysis, Physiological aspects, Food, Food microbiology, Salmonella, Bacteriology, Fermented foods

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Acid adaptation sensitizes Salmonella typhimurium to hypochlorous acid

Article Abstract:

Acid-adapted Salmonella typhimurium are highly sensitized to halogen sanitizers, including hypochlorous acid (HOCl) and iodine. Cell inactivation by HOCl leads to alterations in membrane permeability, inability to maintain or restore energy charge and oxidation of essential cellular components. Sensitization of acid adapted Salmonella to halogen sanitizers can be used to improve practical technologies to inactivate Salmonella. The efficacy of halogen sanitizers can be increased by acid pretreatment of food plants environments.

Health aspects, Usage, Control, Acids, Halogens, Halogen elements

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Acid adaptation induces cross-protection against environmental stresses in Salmonella typhimurium

Article Abstract:

Acid adaptation cross-protects cells against distinct environmental stresses in Salmonnella typhimurium. It cross protects cells against heat, salt, an activated lactoperoxidase system and the surface-active agents, crystal violeg and polymyxin B. It also involves changes in cell surface properties. Intracellur pH homeostatis is enhanced in the process.

Environmental aspects

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