Heat Tolerance of Roast Pork Outbreak-Associated Strains of Salmonella enterica
Conference Year
2023
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.
Primary Faculty Mentor Name
Andrea J. Etter
Graduate Student Mentors
Ariel Martin
Status
Undergraduate
Student College
College of Agriculture and Life Sciences
Program/Major
Microbiology
Primary Research Category
Life Sciences
Heat Tolerance of Roast Pork Outbreak-Associated Strains of Salmonella enterica
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.