Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 351583
Title Survival, elongation, and elevated tolerance of Salmonella enterica serovar Enteritidis at reduced water activity
Author(s) Kieboom, J.; Kusumaningrum, H.D.; Tempelaars, M.H.; Hazeleger, W.C.; Abee, T.; Beumer, R.R.
Source Journal of Food Protection 69 (2006)11. - ISSN 0362-028X - p. 2681 - 2686.
Department(s) Food Microbiology
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2006
Keyword(s) osmotic-stress - cell-division - single-cell - typhimurium - microorganisms - temperatures - bacteria - glycine - heat - acid
Abstract Growing microorganisms on dry surfaces, which results in exposure to low water activity (aw), may change their normal morphology and physiological activity. In this study, the morphological changes and cell viability of Salmonella enterica serovar Enteritidis challenged to low aw were analyzed. The results indicated that exposure to reduced aw induced filamentation of the cells. The amount of filamentous cells at aw 0.94 was up to 90% of the total number of cells. Surviving filamentous cells maintained their membrane integrity after exposure to low aw for 21 days. Furthermore, cells prechallenged to low aw, obtained with an ionic humectant, demonstrated higher resistance to sodium hypochlorite than control cells. These resistant cells are able to survive disinfection more efficiently and can therefore cause contamination of foods coming in contact with surfaces. This points to the need for increased attention to cleaning of surfaces in household environments and disinfection procedures in processing plants
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