Response of Two Salmonella enterica Strains Inoculated in Model Cheese Treated with High Hydrostatic Pressure

Behavior of a) Salmonella enteritidis, and b) Salmonella typhimurium inoculated in model cheese produced with starter culture after high hydrostatic pressure (HHP) treatments at 300 and 400MPa for 10min at room temperature. The culture media used were a modification of thin agar layer method (TAL_m) and Salmonella chromogenic agar (SC). ■ = TAL_m control (inoculated with Salmonella but not treated by HHP); □ = SC control; ● = TAL_m 300MPa; ○ = SC 300MPa; ▴ = TAL_m 400MPa and SC 400MPa. The presented data are the mean values of 3 experiments±SE; detection level = 1 log₁₀ (cfu/g).

Behavior of Salmonella enteritidis and Salmonella typhimurium inoculated in model cheese produced a) without starter culture and nontreated (control), b) after being treated at 300MPa, and c) after being treated at 400MPa for 10min at room temperature. The culture media used were a modification of thin agar layer method (TAL_m) and Salmonella chromogenic agar (SC). In all 3 panels, ■ = S. enteritidis on TAL_m; ● = S. typhimurium on TAL_m; □ = S. enteritidis on SC; and ○= S. typhimurium on SC. The presented data are the mean values of 3 experiments±SE; detection level = 1 log₁₀ (cfu/g).

Behavior of starter culture in cheeses inoculated with a) Salmonella enteritidis, and b) Salmonella typhimurium after high hydrostatic pressure (HHP) treatment at 300 and 400MPa for 10min at room temperature. The culture medium used was M17 supplemented with 5% (wt/vol) lactose. ♦ = Blank (noninoculated with Salmonella); ■ = control (inoculated with Salmonella but not treated by HHP); ●= HHP at 300MPa; and ▴= HHP at 400MPa. The presented data are the mean values of 3 experiments±SE.