Changes in Thermal Resistance of Three Salmonella Serovars in Response to Osmotic Shock and Adaptation at Water Activities Reduced by Different Humectants

The purpose of this study was to investigate the effect of osmotic shock and adaptation at low water activity (a(w)) and the type of humectant used to lower the a(w), on heat resistance of three Salmonella enterica serovars (Saintpaul 02-109, Tennessee 2053H, and Elmsbuettel 1236H). The serovars were grown (adapted) or transferred (osmotic shocked) in low-a(w) broths and subjected to heat treatment at 55 degrees C for up to 45 min; samples were removed at 5-min intervals and immediately placed in an ice-water bath until plating. The a(w) of tryptic soy broth (TSB) was lowered by the addition of 20% (wt/wt) glycerol (a(w) 0.94), 4% (wt/wt) sodium chloride (NaCl; a(w), 0.97), or 35% sucrose (wt/wt) (a(w) 0.95). The type of humectant and cell adaptation significantly affected the D-55 degrees C-value. Cells merely suspended in 20% glycerol broth (i.e., nonadapted) prior to heat treatment showed a larger D-55 degrees C-value (3.0 to 3.9 min), when compared with that of cells adapted in the same medium (D-55 degrees C-values of 0.86 to 0.98 min). Interestingly, cells adapted to TSB plus glycerol were not more resistant to heat than were the controls. NaCl and sucrose showed a net protective effect for all serovars under both the adapted and nonadapted conditions, with sucrose providing the most protection. Highest D-55 degrees C-values were obtained for cultures adapted to TSB plus sucrose. Based on these results, the effect of reduced a(w) on thermal resistance of Salmonella serovars varies greatly, depending on medium constituents and adaptation of the pathogen in these media.