Filament formation by Salmonella spp. inoculated into liquid food matrices at refrigeration temperatures, and growth patterns when warmed

• Published in: Journal of food protection Vol. 66; no. 2; pp. 215 - 219
• Main Authors: Mattick, K.L, Phillips, L.E, Jorgensen, F, Lappin-Scott, H.M, Humphrey, T.J
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.02.2003
• Subjects: Animals; bacterial contamination; Bacterial Proteins - metabolism; Biological and medical sciences; Culture Media; food contamination; Food industries; food matrix; Food Microbiology; food pathogens; Food Preservation; food safety; food storage; Fundamental and applied biological sciences. Psychology; growth pattern; Humans; inoculum; Meat - microbiology; microbial growth; Milk - microbiology; multicellular filamentous salmonella cells; Public Health; Refrigeration; Salmonella enterica subsp. enterica serovar Typhimurium; Salmonella enteritidis; Salmonella enteritidis - growth & development; Salmonella enteritidis - physiology; Salmonella Food Poisoning - prevention & control; Salmonella typhimurium - growth & development; Salmonella typhimurium - physiology; shelf life; storage temperature; storage time; Temperature; viability; Salmonella; Microorganism growth; Refrigerated storage; Microbiology; Pathogen strain; Bacteria; Filamentation; Foodstuff; Biological contamination; Enterobacteriaceae

In this study, the formation of multicellular filamentous Salmonella cells in response to low temperatures was investigated by using isolates of Salmonella enterica serovar Enteritidis PT4 and S. enterica serovar Typhimurium DT104 as the inocula. The formation of filamentous cells in two liquid food...