S. Enteritidis (SE) and S. Typhimurium (ST) are the two most common Salmonella enterica serovars that cause foodborne illnesses in U.S.... Show moreS. Enteritidis (SE) and S. Typhimurium (ST) are the two most common Salmonella enterica serovars that cause foodborne illnesses in U.S. Outbreaks of these serovars have been attributed to low moisture foods such as nuts and spices. However, little is known about the mechanisms of attachment on low moisture food surfaces. This study evaluated the associations between attachment and survival of Salmonella enterica serovars, storage temperatures, and surface characteristics of selected food samples. In the study, S. Enteritidis PT4 and S. Typhimurium LT2 were inoculated onto the surfaces of black peppercorns, almonds and hazelnuts at ~108 CFU/g. After 2 h air-drying, samples were stored at 4 and 25°C with 58 ± 2% relative humidity for up to 14 d. At specific time points, the food sample were washed two times in 1 × Phosphate Buffered Saline (PBS) to remove attached bacterial cells. The bacterial suspensions were serially diluted and plated on Brain Heart Infusion (BHI) and Xylose Lysine Deoxycholate (XLD) agar plates for enumeration. Significant differences (P<0.05) were found in the survival and attachment of SE and ST under all the conditions. ST can survive and attach better than SE at both 4 and 25°C. The decline rates on almonds, hazelnuts, and black peppercorns at 25°C were 0.348 ± 0.017, 0.273 ± 0.015, and 0.196 ± 0.017 log CFU/g per day for SE and 0.077 ± 0.008, 0.157 ± 0.008, and 0.048 ± 0.005 log CFU/g per day for ST, respectively. The attachment rates on almonds, hazelnuts and black peppercorns at 25°C were 18.71 ± 14.38, 1.56 ± 1.50, and 4.68 ± 0.76% for SE and 38.46 ± 11.32, 18.45 ± 7.73, and 56.30 ± 14.72% for ST, respectively. In addition, low temperature (i.e. 4°C) may contribute more to the survival of Salmonella than ambient temperature (i.e. 25°C). Certain surface characteristics (roughness & hydrophobicity) of hazelnut may probably result in weaker attachment of both Salmonella serovars. The results can be used to better understand the physiology of Salmonella enterica on low moisture foods and aid in developing effective control measures to reduce pathogen contamination. M.S. in Food Safety and Technology, May 2016 Show less
