{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T02:35:29Z","timestamp":1791254129414,"version":"4.1.0"},"reference-count":53,"publisher":"American Society for Microbiology","issue":"5","license":[{"start":{"date-parts":[[2011,3,1]],"date-time":"2011-03-01T00:00:00Z","timestamp":1298937600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2011,3]]},"abstract":"<jats:title>ABSTRACT<\/jats:title><jats:p>Reducing the available water in food is a long-established method for controlling bacterial growth in the food industry. Nevertheless, food-borne outbreaks of salmonellosis due to consumption of dry foods have been continuously reported. Previous studies showed that dried<jats:italic>Salmonella<\/jats:italic>cells acquire high tolerance to heat and ethanol. In order to examine if dehydration also induces tolerance to other stressors, dried<jats:italic>Salmonella enterica<\/jats:italic>serotype Typhimurium cells were exposed to multiple stresses, and their viability was assessed. Indeed, desiccated<jats:italic>S<\/jats:italic>. Typhimurium acquired higher tolerance to multiple stressors than nondesiccated cells. The dried cells were significantly more resistant to most stressors, including ethanol (10 to 30%, 5 min), sodium hypochlorite (10 to 100 ppm, 10 min), didecyl dimethyl ammonium chloride (0.05 to 0.25%, 5 min), hydrogen peroxide (0.5 to 2.0%, 30 min), NaCl (0.1 to 1 M, 2 h), bile salts (1 to 10%, 2 h), dry heat (100\u00b0C, 1 h), and UV irradiation (125 \u03bcW\/cm<jats:sup>2<\/jats:sup>, 25 min). In contrast, exposure of<jats:italic>Salmonella<\/jats:italic>to acetic and citric acids reduced the survival of the dried cells (1.5 log) compared to that of nondesiccated cells (0.5 log). Three other<jats:italic>S. enterica<\/jats:italic>serotypes,<jats:italic>S<\/jats:italic>. Enteritidis,<jats:italic>S<\/jats:italic>. Newport, and<jats:italic>S<\/jats:italic>. Infantis, had similar stress responses as<jats:italic>S<\/jats:italic>. Typhimurium, while<jats:italic>S<\/jats:italic>. Hadar was much more susceptible and gained tolerance to only a few stressors. Our findings indicate that dehydration induces cross-tolerance to multiple stresses in<jats:italic>S. enterica<\/jats:italic>, demonstrating the limitations of current chemical and physical treatments utilized by the food industry to inactivate food-borne pathogens.<\/jats:p>","DOI":"10.1128\/aem.02156-10","type":"journal-article","created":{"date-parts":[[2011,1,8]],"date-time":"2011-01-08T03:45:27Z","timestamp":1294458327000},"page":"1667-1673","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":211,"title":["Effect of Desiccation on Tolerance of<i>Salmonella enterica<\/i>to Multiple Stresses"],"prefix":"10.1128","volume":"77","author":[{"given":"Nadia","family":"Gruzdev","sequence":"first","affiliation":[{"name":"Microbial Food-Safety Research Unit, Department of Food Quality and Safety, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization (ARO), The Volcani Center, POB 6, Beth-Dagan, Israel 5025"},{"name":"Department of Biochemistry and Food Science, Robert H. 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