
<oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:title>CELL SHRINKAGE STRATEGY FOR SALMONELLA DURING DESICCATION</dc:title>
  <dc:creator>Megalis, Christina</dc:creator>
  <dc:description>Salmonella is a growi ng concern in low-moisture foods. The objective of this project is to further unlock the mechanism for Salmonella desiccation survival. Salmonella Tennessee and Typhimurium LT2 were used in this study, each demonstrating a strong and weak resistance to desiccation , respectively. Exponential phase cells were desiccated (RH= II %) for 5 days on steri le paper discs and were reduce d by 4 and 7-logs CFU/mL, respectively. This study examined the role of rod/cocci conversion in Salmonella stress res istance using an SEM. The typical rod-shape of Salmonella was altered upon a 5-day desiccation treatment (aw=O. l l), produ cing a cocci shape and significantly more so in the case of S. Tennessee. S. Tennessee fresh and desiccated cell lengths were 1.32 ± 0.12 and 1.14 ± 0.07 urn, respectively, compared to S. LT2 fresh and desiccated that were 1.55 ± 0. 19 and 1.42 ± 0.14 urn, respectively. Scatter plot analysis showed that the convers ion from rod shape to cocci occurred at greate r extent in S. Tennessee than S. Typhimurium LT2 responding to the 5-day desiccation treatment Cytoskeletal genes involved in cell elongation (rodA, rodZ, mrdB, mreB, mrdA, mrcA, and mrcB) were anal yzed for expression using qRT-PCR. The gene expression profile for the two strain s significantly differed with S. Tennessee virtually having no change in expression after 24-hour desiccation while S. LT2 exp ression ranged from 38 to 91-fold up-regulated . This thesis provided additiona l understanding of Salmonella desiccation resistant strategy; however, to fully understand the expression change of those genes, study of gene expression at different time point is needed in future.</dc:description>
  <dc:description>M.S. in Food Safety and Technology, July 2013</dc:description>
  <dc:date>2013</dc:date>
  <dc:date>2013-07</dc:date>
  <dc:type>Thesis</dc:type>
  <dc:format>application/pdf</dc:format>
  <dc:identifier>islandora:7408</dc:identifier>
  <dc:identifier>http://hdl.handle.net/10560/3152</dc:identifier>
  <dc:source>NCFST / National Center for Food Safety and Technology</dc:source>
  <dc:source>Illinois Institute of Technology</dc:source>
  <dc:language>en</dc:language>
  <dc:rights>In Copyright</dc:rights>
  <dc:rights>http://rightsstatements.org/page/InC/1.0/</dc:rights>
  <dc:rights>Restricted Access</dc:rights>
</oai_dc:dc>