Abstract: It has been found that Salmonella enterica subsp. enterica Derby (S. Derby) can develop resistance in pickled foods and adapt to hypertonic environments. In this study, the effect of hypertonic adaptive S. Derby on the tolerance of high concentration NaCl crossover and other environmental stress was investigated. S. Derby was domesticated in a medium, which contained 4% NaCl(on mass basis), inducing hypertonic adaptability. After being treated with saturated NaCl for 4 h, the survival rate of different temperatures, pH, bile salts, ultraviolet, disinfectant, and other stress environments was crossed to evaluate its tolerance. Results showed that the survival rate of S. Derby in the saturated NaCl stress environment was significantly improved (by 1.46 folds). Compared with the control group, the survival rate of hypertonic adaptive S. Derby had significantly decreased at 65 ℃, about 20% of that before treatment. Moreover, the tolerances of S. Derby on the treatments of low temperature, NaOH, ethanol, hydrogen peroxide, NaClO, and ultraviolet raised significantly (by 1-3 times) after the treatment of high concentration NaCl. While, the S. Derby was inhibited in bile salts and strong acid. Overall, this study provides a certain theoretical basis for the prevention and control of S. Derby in pickled foods.
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2022, Vol. 48 
