Impact of carrier agents and temperature during storage of dry inocula of Salmonella enterica: a contribution to the validation of low water activity foods processing interventions

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dc.creatorMarianna Miranda Furtado
dc.creatorBeatriz Severino da Silva
dc.creatorCésar Faviero
dc.creatorVerônica Ortiz Alvarenga
dc.creatorAnderson de Souza Sant'Ana
dc.date.accessioned2022-04-08T21:20:57Z
dc.date.accessioned2025-09-08T23:03:36Z
dc.date.available2022-04-08T21:20:57Z
dc.date.issued2020-09
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.lwt.2020.109705
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/1843/40938
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofLWT - Food Science and Technology
dc.rightsAcesso Aberto
dc.subjectSalmonella enterica
dc.subjectCiência e Tecnologia de Alimentos
dc.subject.otherLow moisture foods
dc.subject.otherChallenge tests
dc.subject.otherFood safety modernization act
dc.subject.otherThermal processing
dc.subject.otherDried foods
dc.titleImpact of carrier agents and temperature during storage of dry inocula of Salmonella enterica: a contribution to the validation of low water activity foods processing interventions
dc.typeArtigo de periódico
local.citation.epage6
local.citation.spage1
local.citation.volume131
local.description.resumoIn this study, dry inocula were developed using four different carriers [talc, fine sand (0.05–0.2 mm), regular sand (0.2–0.6 mm), and calcium carbonate] for validation of inactivation steps of low moisture foods against Salmonella enterica. Besides, the changes in aw and the survival of S. enterica in the dry inocula made with the four carriers were evaluated throughout the storage period of up to 150–180 days at 4 and 25 °C. Among the carriers evaluated fine and regular sand seem to constitute the best carrier agents for longer preservation of S. enterica cells to be employed in dry inocula. Besides, the storage of inoculated carrier agents under refrigeration (4 °C) enhanced the stability of the dry inocula prepared, maintaining S. enterica counts unaltered for ~ six months (p < 0.05). Overall, based on the results, it has been found that the aw variation during storage did not directly influence S. enterica survival in the dry inocula. However, considering only the aw of the dry inocula obtained using the different carrier agents, it is possible to propose combinations between carrier agents and aw of low moisture foods (LMF). The findings of this study will be highly relevant for the development of stable dry inocula for use in the validation of the inactivation steps of LMF.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0023643820306940

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