Mechanisms of survival, responses and sources of Salmonella in low-moisture environments.

Several enterobacteriaceae have the ability to survive for a long time in a low moisture environment. The occurrence of many foodborne diseases associated with low moisture foods is associated with Salmonella contamination. Management of Salmonella bacteria in foods with low moisture and their manufacturing environment is a major challenge for all food manufacturers. This review summarizes the current knowledge of Salmonella survival in medium and low moisture food matrices and their production environment. The mechanism by which bacteria are used to ensure survival under these dry conditions remains poorly understood, but deep transcriptome data is beginning to appear in this finding. Early studies explain the influence of low moisture on long-term persistence and heat resistance of Salmonella, but use data to emphasize the potential cross-resistance to other stress factors including common fungicides Is possible. Sources and potential controls to reduce the risk of sex contamination will be sought. By deepening your understanding of these genes and phenotypes you can use them to increase food safety and protect public health.

The mechanism of long-term survival of Salmonella in low moisture products and dry production environments is now beginning to be described (Mattick et al., 2000b; Balaji et al., 2005; Deng et al., 2012; Gruzdev et al., 2012; Li et al., 2012; Finn et al ., 2013 a). These survival strategies can include, but are not limited to, cellular fibrosis, osmoprotectant metabolites / accumulation of molecules, and conversion to metabolic diapause. It is important to continue to research these survival strategies to better understand the survival mechanism under various low moisture conditions for industrial processes.

Several enterobacteriaceae have the ability to survive for a long time in a low moisture environment. The occurrence of many foodborne diseases associated with low moisture foods is associated with Salmonella contamination. Management of Salmonella bacteria in foods with low moisture and their manufacturing environment is a major challenge for all food manufacturers. This review summarizes the current knowledge of Salmonella survival in medium and low moisture food matrices and their production environment. The mechanism by which bacteria are used to ensure survival under these dry conditions remains poorly understood, but deep transcriptome data is beginning to appear in this finding. Sources and potential controls to reduce the risk of contamination will be sought. By deepening your understanding of these genes and phenotypes you can use them to increase food safety and protect public health.

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