Heat Tolerance of Roast Pork Outbreak-Associated Strains of Salmonella enterica
Vanarsdall, Valorie Martin, Ariel
Vanarsdall, Valorie
Martin, Ariel
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Abstract
Introduction: We investigated whether Salmonella enterica from a 2015 roast pork outbreak had enhanced heat tolerance, an outbreak risk factor. Methods: Six isolates (early stationary phase) were serially diluted into phosphate-buffered saline and incubated at 56°C for 0, 3, 6, 9, 15, 30, 45, and 60 minutes before pour plating. Plates were incubated (37oC, 36 hours) and counted. Results: No isolate had enhanced heat tolerance; isolate 14 had reduced heat tolerance. Isolates reached the lower limit of detection by 30 minutes (<1 CFU/mL). Significance: Understanding S. enterica stress tolerance is critical to developing standard operating procedures to prevent future outbreaks.
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Undergraduate
Date
2023-01-01