Cross-Contamination and VBNC Formation of Salmonella in Low-Moisture Environments: Challenges and Dry Sanitation Strategies
學生姓名:
黃婉萍
指導教授:
蕭心怡
學期:
114下
摘 要:
Salmonella is a major foodborne pathogen commonly associated with animal-derived foods such as raw meat, poultry, and eggs. Cross-contamination in food processing environments can occur through direct or indirect transfer from contaminated surfaces to uncontaminated foods and is influenced by environmental factors. This report aimed to evaluate the cross-contamination behavior, biofilm persistence, and viable but non-culturable (VBNC) formation of Salmonella under low20 moisture conditions, as well as the effectiv eness of dry sanitation methods. Results showed that dry conditions reduced bacterial transfer, while organic residues increased cross-contamination potential. Among the sanitation methods evaluated, UV-C light and 70% ethanol were the most effective in reducing Salmonella on food-contact surfaces. Storage at −20°C induced complete VBNC formation, particularly in mature biofilms, which showed the highest resistance to environmental stress. Although invA gene expression decreased during storage, it remained detectable after VBNC formation. These findings highlight the persistence of Salmonella in low-moisture environments and the importance of effective dry sanitation strategies for food safety control.
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