The persistence of Salmonella following desiccation under feed processing environmental conditions: a subject of relevance
Although Salmonella persistence has been predominantly linked to biofilm formation, the physiological state of Salmonella should also be considered as a possible pathway for persistence and survival in the feed industry. Hence, the purpose of this study was to assess the extent of viability of Salmo...
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| Published in | Letters in applied microbiology Vol. 59; no. 5; pp. 464 - 470 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford
Blackwell
01.11.2014
Oxford University Press |
| Subjects | |
| Online Access | Get full text |
| ISSN | 0266-8254 1472-765X 1472-765X |
| DOI | 10.1111/lam.12308 |
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| Abstract | Although Salmonella persistence has been predominantly linked to biofilm formation, the physiological state of Salmonella should also be considered as a possible pathway for persistence and survival in the feed industry. Hence, the purpose of this study was to assess the extent of viability of Salmonella cells through long‐term desiccation periods under conditions typically found in feed processing environments, and whether these same cells could resuscitate and cause salmonellosis in vivo. We showed that upon desiccation, Salmonella Agona, a representative feed industry isolate and Salmonella Typhimurium ATCC 14028, a laboratory strain, were induced into a nonculturable state at 35 and 85% relative humidity conditions, at defined temperatures of 30 and 12°C, respectively. Although the reduction in culturable cells was more than 6 log10, metabolic activity was found in more than 1% of the population. Desiccation‐induced nonculturable Salm. Typhimurium could not be revived and were nonvirulent in a mouse model following infection through oral gavage. These results suggest that the specific conditions for reviving nonculturable Salmonella after long periods of desiccation are yet to be fully identified. The need for mapping key factors involved in the persistence of Salmonella would help better detect it and improve feed safety measures.
Significance and Impact of the Study
While Salmonella has been shown to persist for years in feed processing environments, it is still unknown how temperature and humidity affect the persistence of Salmonella cells over time in terms of their metabolic states and cultivability. Here, we show that long‐term exposure to feed processing environmental conditions induces Salmonella into a nonculturable state even though about 1% of the population remains metabolically active. This has significant implications when monitoring Salmonella from the environment which could yield false‐negative results using conventional pre‐enrichment detection methods.
Significance and Impact of the Study: While Salmonella has been shown to persist for years in feed processing environments, it is still unknown how temperature and humidity affect the persistence of Salmonella cells over time in terms of their metabolic states and cultivability. Here, we show that long‐term exposure to feed processing environmental conditions induces Salmonella into a nonculturable state even though about 1% of the population remains metabolically active. This has significant implications when monitoring Salmonella from the environment which could yield false‐negative results using conventional pre‐enrichment detection methods. |
|---|---|
| AbstractList | Although Salmonella persistence has been predominantly linked to biofilm formation, the physiological state of Salmonella should also be considered as a possible pathway for persistence and survival in the feed industry. Hence, the purpose of this study was to assess the extent of viability of Salmonella cells through long-term desiccation periods under conditions typically found in feed processing environments, and whether these same cells could resuscitate and cause salmonellosis in vivo. We showed that upon desiccation, SalmonellaAgona, a representative feed industry isolate and Salmonella Typhimurium ATCC 14028, a laboratory strain, were induced into a nonculturable state at 35 and 85% relative humidity conditions, at defined temperatures of 30 and 12°C, respectively. Although the reduction in culturable cells was more than 6 log10, metabolic activity was found in more than 1% of the population. Desiccation-induced nonculturable Salm. Typhimurium could not be revived and were nonvirulent in a mouse model following infection through oral gavage. These results suggest that the specific conditions for reviving nonculturable Salmonella after long periods of desiccation are yet to be fully identified. The need for mapping key factors involved in the persistence of Salmonella would help better detect it and improve feed safety measures. Significance and Impact of the Study While Salmonella has been shown to persist for years in feed processing environments, it is still unknown how temperature and humidity affect the persistence of Salmonella cells over time in terms of their metabolic states and cultivability. Here, we show that long-term exposure to feed processing environmental conditions induces Salmonella into a nonculturable state even though about 1% of the population remains metabolically active. This has significant implications when monitoring Salmonella from the environment which could yield false-negative results using conventional pre-enrichment detection methods. Although Salmonella persistence has been predominantly linked to biofilm formation, the physiological state of Salmonella should also be considered as a possible pathway for persistence and survival in the feed industry. Hence, the purpose of this study was to assess the extent of viability of Salmonella cells through long-term desiccation periods under conditions typically found in feed processing environments, and whether these same cells could resuscitate and cause salmonellosis in vivo. We showed that upon desiccation, Salmonella Agona, a representative feed industry isolate and Salmonella Typhimurium ATCC 14028, a laboratory strain, were induced into a nonculturable state at 35 and 85% relative humidity conditions, at defined temperatures of 30 and 12°C, respectively. Although the reduction in culturable cells was more than 6 log10 , metabolic activity was found in more than 1% of the population. Desiccation-induced nonculturable Salm. Typhimurium could not be revived and were nonvirulent in a mouse model following infection through oral gavage. These results suggest that the specific conditions for reviving nonculturable Salmonella after long periods of desiccation are yet to be fully identified. The need for mapping key factors involved in the persistence of Salmonella would help better detect it and improve feed safety measures.UNLABELLEDAlthough Salmonella persistence has been predominantly linked to biofilm formation, the physiological state of Salmonella should also be considered as a possible pathway for persistence and survival in the feed industry. Hence, the purpose of this study was to assess the extent of viability of Salmonella cells through long-term desiccation periods under conditions typically found in feed processing environments, and whether these same cells could resuscitate and cause salmonellosis in vivo. We showed that upon desiccation, Salmonella Agona, a representative feed industry isolate and Salmonella Typhimurium ATCC 14028, a laboratory strain, were induced into a nonculturable state at 35 and 85% relative humidity conditions, at defined temperatures of 30 and 12°C, respectively. Although the reduction in culturable cells was more than 6 log10 , metabolic activity was found in more than 1% of the population. Desiccation-induced nonculturable Salm. Typhimurium could not be revived and were nonvirulent in a mouse model following infection through oral gavage. These results suggest that the specific conditions for reviving nonculturable Salmonella after long periods of desiccation are yet to be fully identified. The need for mapping key factors involved in the persistence of Salmonella would help better detect it and improve feed safety measures.While Salmonella has been shown to persist for years in feed processing environments, it is still unknown how temperature and humidity affect the persistence of Salmonella cells over time in terms of their metabolic states and cultivability. Here, we show that long-term exposure to feed processing environmental conditions induces Salmonella into a nonculturable state even though about 1% of the population remains metabolically active. This has significant implications when monitoring Salmonella from the environment which could yield false-negative results using conventional pre-enrichment detection methods.SIGNIFICANCE AND IMPACT OF THE STUDYWhile Salmonella has been shown to persist for years in feed processing environments, it is still unknown how temperature and humidity affect the persistence of Salmonella cells over time in terms of their metabolic states and cultivability. Here, we show that long-term exposure to feed processing environmental conditions induces Salmonella into a nonculturable state even though about 1% of the population remains metabolically active. This has significant implications when monitoring Salmonella from the environment which could yield false-negative results using conventional pre-enrichment detection methods. Although Salmonella persistence has been predominantly linked to biofilm formation, the physiological state of Salmonella should also be considered as a possible pathway for persistence and survival in the feed industry. Hence, the purpose of this study was to assess the extent of viability of Salmonella cells through long‐term desiccation periods under conditions typically found in feed processing environments, and whether these same cells could resuscitate and cause salmonellosis in vivo. We showed that upon desiccation, Salmonella Agona, a representative feed industry isolate and Salmonella Typhimurium ATCC 14028, a laboratory strain, were induced into a nonculturable state at 35 and 85% relative humidity conditions, at defined temperatures of 30 and 12°C, respectively. Although the reduction in culturable cells was more than 6 log10, metabolic activity was found in more than 1% of the population. Desiccation‐induced nonculturable Salm. Typhimurium could not be revived and were nonvirulent in a mouse model following infection through oral gavage. These results suggest that the specific conditions for reviving nonculturable Salmonella after long periods of desiccation are yet to be fully identified. The need for mapping key factors involved in the persistence of Salmonella would help better detect it and improve feed safety measures. Significance and Impact of the Study While Salmonella has been shown to persist for years in feed processing environments, it is still unknown how temperature and humidity affect the persistence of Salmonella cells over time in terms of their metabolic states and cultivability. Here, we show that long‐term exposure to feed processing environmental conditions induces Salmonella into a nonculturable state even though about 1% of the population remains metabolically active. This has significant implications when monitoring Salmonella from the environment which could yield false‐negative results using conventional pre‐enrichment detection methods. Significance and Impact of the Study: While Salmonella has been shown to persist for years in feed processing environments, it is still unknown how temperature and humidity affect the persistence of Salmonella cells over time in terms of their metabolic states and cultivability. Here, we show that long‐term exposure to feed processing environmental conditions induces Salmonella into a nonculturable state even though about 1% of the population remains metabolically active. This has significant implications when monitoring Salmonella from the environment which could yield false‐negative results using conventional pre‐enrichment detection methods. Although Salmonella persistence has been predominantly linked to biofilm formation, the physiological state of Salmonella should also be considered as a possible pathway for persistence and survival in the feed industry. Hence, the purpose of this study was to assess the extent of viability of Salmonella cells through long‐term desiccation periods under conditions typically found in feed processing environments, and whether these same cells could resuscitate and cause salmonellosis in vivo. We showed that upon desiccation, Salmonella Agona, a representative feed industry isolate and Salmonella Typhimurium ATCC 14028, a laboratory strain, were induced into a nonculturable state at 35 and 85% relative humidity conditions, at defined temperatures of 30 and 12°C, respectively. Although the reduction in culturable cells was more than 6 log₁₀, metabolic activity was found in more than 1% of the population. Desiccation‐induced nonculturable Salm. Typhimurium could not be revived and were nonvirulent in a mouse model following infection through oral gavage. These results suggest that the specific conditions for reviving nonculturable Salmonella after long periods of desiccation are yet to be fully identified. The need for mapping key factors involved in the persistence of Salmonella would help better detect it and improve feed safety measures. SIGNIFICANCE AND IMPACT OF THE STUDY: While Salmonella has been shown to persist for years in feed processing environments, it is still unknown how temperature and humidity affect the persistence of Salmonella cells over time in terms of their metabolic states and cultivability. Here, we show that long‐term exposure to feed processing environmental conditions induces Salmonella into a nonculturable state even though about 1% of the population remains metabolically active. This has significant implications when monitoring Salmonella from the environment which could yield false‐negative results using conventional pre‐enrichment detection methods. Although Salmonella persistence has been predominantly linked to biofilm formation, the physiological state of Salmonella should also be considered as a possible pathway for persistence and survival in the feed industry. Hence, the purpose of this study was to assess the extent of viability of Salmonella cells through long-term desiccation periods under conditions typically found in feed processing environments, and whether these same cells could resuscitate and cause salmonellosis in vivo. We showed that upon desiccation, Salmonella Agona, a representative feed industry isolate and Salmonella Typhimurium ATCC 14028, a laboratory strain, were induced into a nonculturable state at 35 and 85% relative humidity conditions, at defined temperatures of 30 and 12 degree C, respectively. Although the reduction in culturable cells was more than 6 log10, metabolic activity was found in more than 1% of the population. Desiccation-induced nonculturable Salm. Typhimurium could not be revived and were nonvirulent in a mouse model following infection through oral gavage. These results suggest that the specific conditions for reviving nonculturable Salmonella after long periods of desiccation are yet to be fully identified. The need for mapping key factors involved in the persistence of Salmonella would help better detect it and improve feed safety measures. While Salmonella has been shown to persist for years in feed processing environments, it is still unknown how temperature and humidity affect the persistence of Salmonella cells over time in terms of their metabolic states and cultivability. Here, we show that long-term exposure to feed processing environmental conditions induces Salmonella into a nonculturable state even though about 1% of the population remains metabolically active. This has significant implications when monitoring Salmonella from the environment which could yield false-negative results using conventional pre-enrichment detection methods. Significance and Impact of the Study: While Salmonella has been shown to persist for years in feed processing environments, it is still unknown how temperature and humidity affect the persistence of Salmonella cells over time in terms of their metabolic states and cultivability. Here, we show that long-term exposure to feed processing environmental conditions induces Salmonella into a nonculturable state even though about 1% of the population remains metabolically active. This has significant implications when monitoring Salmonella from the environment which could yield false-negative results using conventional pre-enrichment detection methods. Although Salmonella persistence has been predominantly linked to biofilm formation, the physiological state of Salmonella should also be considered as a possible pathway for persistence and survival in the feed industry. Hence, the purpose of this study was to assess the extent of viability of Salmonella cells through long-term desiccation periods under conditions typically found in feed processing environments, and whether these same cells could resuscitate and cause salmonellosis in vivo. We showed that upon desiccation, Salmonella Agona, a representative feed industry isolate and Salmonella Typhimurium ATCC 14028, a laboratory strain, were induced into a nonculturable state at 35 and 85% relative humidity conditions, at defined temperatures of 30 and 12°C, respectively. Although the reduction in culturable cells was more than 6 log10 , metabolic activity was found in more than 1% of the population. Desiccation-induced nonculturable Salm. Typhimurium could not be revived and were nonvirulent in a mouse model following infection through oral gavage. These results suggest that the specific conditions for reviving nonculturable Salmonella after long periods of desiccation are yet to be fully identified. The need for mapping key factors involved in the persistence of Salmonella would help better detect it and improve feed safety measures. While Salmonella has been shown to persist for years in feed processing environments, it is still unknown how temperature and humidity affect the persistence of Salmonella cells over time in terms of their metabolic states and cultivability. Here, we show that long-term exposure to feed processing environmental conditions induces Salmonella into a nonculturable state even though about 1% of the population remains metabolically active. This has significant implications when monitoring Salmonella from the environment which could yield false-negative results using conventional pre-enrichment detection methods. |
| Author | Habimana, O. Heir, E. Berg, K. Vestby, L.K. Nesse, L.L. Møretrø, T. Langsrud, S. |
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| Keywords | Persistence Salmonella active but nonculturable Applied microbiology Desiccation Virulence Bacteria Survival Enterobacteriaceae desiccation virulence survival |
| Language | English |
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| SubjectTerms | active but nonculturable Animal Feed Animal Feed - microbiology animal models Animals biofilm Biofilms Biological and medical sciences Desiccation Environmental conditions environmental factors Feed industry Feed processing Food-Processing Industry Fundamental and applied biological sciences. Psychology growth & development Humidity isolation & purification Mice Microbial Viability Microbiology monitoring pathogenicity physiological state Relative humidity Salmonella Salmonella - growth & development Salmonella Agona Salmonella enterica Salmonella enterica - growth & development Salmonella enterica - isolation & purification Salmonella enterica - ultrastructure Salmonella Infections, Animal Salmonella Infections, Animal - microbiology Salmonella Typhimurium Salmonella typhimurium - growth & development Salmonella typhimurium - isolation & purification Salmonella typhimurium - pathogenicity salmonellosis survival Temperature ultrastructure viability Virulence |
| Title | The persistence of Salmonella following desiccation under feed processing environmental conditions: a subject of relevance |
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