Investigating the Effects of Environmental Stresses on Salmonella entericaserovarTennesseeSurvival in a Low Moisture Food Model

Salmonella entericahas been shown to survive in low moisture foods (LMF) for extended periods. The objectives of this study were to statistically identify the effects of environmental stress factors; growth temperature (GTemp), osmotic (Osmo), oxidation (Oxi), and pH on the potential cross-tolerance effect on the survivability ofS. entericain LMF. A factorial design was utilized to investigate these stressors and their potential effect on survivability ofS. entericafor 12 months at 25 degrees C and 40 degrees C in a chocolate protein drink LMF model. GTemp stress was found to be the most significant factor followed by Oxi stress for increasing the survivability ofS. entericaat 40 degrees C storage with significant (p < .05) factors in descending order; Osmo*Oxi, Oxi*pH, GTemp, Oxi, and pH*GTemp. While Osmo stress followed by GTemp stress was found to increaseS. entericasurvivability at 25 degrees C storage with significant (p < .05) factors in descending order; Osmo*pH, pH*GTemp, GTemp, and Oxi*GTemp. Practical applications The increased incidence of outbreaks and recalls fromS. entericain food products identifies the need for further research onS. entericasurvival.S. entericahas also demonstrated an ability to survive for extended periods of time in food processing facilities and in LMF. Sublethal stress from insufficient processing or sanitation practices could increase their survivability. This study investigated environmental stresses and observed responses in terms of cell death from factors (GTemp, Osmo, Oxi, and pH) individually and in combination. The findings reported contribute toSalmonellastress response knowledge and provide further substantiation for how sublethal stresses confer cross-protection to subsequent stress exposure. The information can be applied to understanding pathogen survivability in conditions observed in food processing environments.