Modeling the survival of Salmonella Enteritidis and Salmonella Typhimurium during the fermentation of yogurt

• Autores: Derya Savran, Fernando Pérez Rodríguez, A. Kadir Halkman
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 24, Nº 2, 2018, págs. 110-116
• Idioma: inglés
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• Resumen

  • The objective of this study was to evaluate the behavior of Salmonella Enteritidis and Salmonella Typhimurium, the two most important serovars of salmonellosis, during the fermentation of yogurt. The microorganisms were enumerated in milk throughout the fermentation process at three initial inoculum levels (3, 5 and 7 log CFU/mL). DMFit software was used in the fitting procedure of the data (IFR, Norwich, UK, Version 3.5). The data provided sigmoidal curves that were successfully displayed with the Baranyi model. The results showed that the initial inoculum level did not affect the growth for both pathogens; thus, the µmax values (maximum specific growth rate) did not significantly differ across all the contamination levels, ranging from 0.26 to 0.38 for S. Enteritidis and from 0.50 to 0.56 log CFU/g/h for S. Typhimurium (P > 0.05). However, the µmax values significantly differed between the two serovars (P < 0.05). The λ values (lag time) did not have a clear trend in either of the pathogens. The present study showed that Salmonella can survive the fermentation process of milk even at a low contamination level. In addition, the models presented in this study can be used in quantitative risk assessment studies to estimate the threat to consumers.