ADAPTATION OF SALMONELLA WELTEVREDEN AND SALMONELLA TYPHIMURIUM TO DIFFERENT FOOD MATRICES AND TEMPERATURE CONDITIONS

Abstract

Foodborne pathogens like Salmonella pose a significant threat to public health due to their ability to survive across diverse temperatures and food matrices. This study investigated the survival and virulence gene expression of Salmonella Weltevreden and Salmonella Typhimurium in four food matrices (fish, shrimp, chicken, and sprouts) stored at 37°C, 4°C, and -20°C. Samples were spiked with both serovars, and their growth and gene expression were monitored over three days using quantitative real-time PCR. Both strains demonstrated the ability to survive and adapt across the tested conditions. Notably, S. Weltevreden exhibited significantly more virulence gene expression in shrimp under cold storage than in other food matrices, suggesting enhanced pathogenic potential in specific food environments. Despite its limited duration, this study highlights the resilience of Salmonella in varied storage conditions and underscores the need for stringent food safety protocols and further research into long-term survival and gene regulation.