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KMID : 0380620080400060712
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 6 p.712 ~ p.716
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Increased Viability of Sub-lethal Heat Shocked Salmonella Typhimurium on Acids and Oxidants
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Moon Bo-Youn
Park Jong-Hyun
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Abstract
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In an effort to evaluate Salmonella food safety using combinations of preservation techniques, its viabilitieswhen exposed to HCl, acetic acid, and the oxidative agents (hydrogen peroxide and butyl hydrogen peroxide), wereanalyzed using sub-lethal heat-shocked Salmonella Typhimurium at 56oC. 2D gel electrophoresis and MALDI-TOF MSanalyses were also conducted to determine the expression and repression of proteins in heat-shocked cells. Heat-shockedS. Typhimurium evidenced a reduction of viable counts by 1-2 log CFU/mL. However, viality of non heat-shocked S.Typhimurium decreased markedly by 5-6 log CFU/mL at a pH 4 in response to acid and oxidative stresses. Sub-lethalheat treatment greatly increased the resistance of S. Typhimurium against acid and oxidant agents. As for 2D gelelectrophoresis and protein identification via MALDI-TOF MS, 17 major proteins in non heat-shocked S. Typhimuriumwere detected, and only 13 proteins among these proteins were detected in heat-shocked S. Typhimurium. The heat shockproteins such as DnaK and small heat shock proteins were included, and may be associated with the resistance of S.typhimurium against exposure to acids and oxidants. Therefore, even though the promising hurdle technology using thecombined mild treatments including heat was applied to S. Typhimurium, the proper heat treatment to reduce its cross-protection activity toward the following preservative agents might be considered.
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KEYWORD
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Salmonella Typhimurium, heat, acid, oxidant, cross-protection, hurdle technology
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