AUTHOR=Mutz Yhan S. , Rosario Denes K. A. , Bernardes Patricia C. , Paschoalin Vania M. F. , Conte-Junior Carlos A. 

TITLE=Modeling Salmonella Typhimurium Inactivation in Dry-Fermented Sausages: Previous Habituation in the Food Matrix Undermines UV-C Decontamination Efficacy

JOURNAL=Frontiers in Microbiology

VOLUME=11

YEAR=2020

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2020.00591

DOI=10.3389/fmicb.2020.00591

ISSN=1664-302X

ABSTRACT=<p>The effects of previous <italic>Salmonella</italic> Typhimurium habituation to an Italian-style salami concerning pathogen resistance against ultraviolet-C light (UV-C) treatment were modeled in order to establish treatment feasibility for the decontamination of dry-fermented sausage. <italic>S.</italic> Typhimurium following 24 h habituation in fermented sausage (habituated cells) or non-habituation (non-habituated cells) were exposed to increasing UV-C radiation treatment times. The Weibull model was the best fit for describing <italic>S.</italic> Typhimurium UV-C inactivation. Heterogeneity in UV-C treatment susceptibilities within the <italic>S.</italic> Typhimurium population was observed, revealing intrinsic persistence in a sub-population. UV-C radiation up to 1.50 J/cm<sup>2</sup> was a feasible treatment for dry-fermented sausage decontamination, as the matrices retained instrumental color and lipid oxidation physiochemical characteristics. However, habituation in the sausage matrix led to a 14-fold increase in the UV-C dose required to achieve the first logarithm reduction (δ value) in <italic>S.</italic> Typhimurium population. The results indicate that, although UV-C radiation might be considered an efficient method for dry-fermented sausage decontamination, effective doses should be reconsidered in order to reach desirable food safety parameters while preserving matrix quality.</p>