Persistence and Growth of Different Salmonella Serovars on Pre- and Postharvest Tomatoes

2007 ◽  
Vol 70 (12) ◽  
pp. 2725-2731 ◽  
Author(s):  
X. SHI ◽  
A. NAMVAR ◽  
M. KOSTRZYNSKA ◽  
R. HORA ◽  
K. WARRINER
Keyword(s):  
Salmonella Enteritidis ◽  
Incubation Temperature ◽  
Narrow Range ◽  
Tomato Fruit ◽  
Diverse Range ◽  
Salmonella Dublin ◽  
Salmonella Newport ◽  
Salmonella Hadar ◽  
Salmonella Serovars ◽  
Salmonella Senftenberg

The interaction of a range of Salmonella serovars with pre- and postharvest tomatoes was evaluated. Serovars were selected on the basis of previous association in tomato-linked outbreaks of salmonellosis (Salmonella Javiana, Salmonella Montevideo, and Salmonella Newport) or those typically isolated from animal or clinical infections (Salmonella Dublin, Salmonella Enteritidis, Salmonella Hadar, Salmonella Infantis, Salmonella Typhimurium, and Salmonella Senftenberg). Salmonella serovars introduced onto the flowers of growing plants were recovered on and within the developing tomato fruit. Of all the Salmonella serovars tested, Montevideo appeared to be more adapted to survival within tomatoes and was recovered from 90% of the fruit screened. All of the Salmonella serovars could persist and grow when introduced onto unripened (green) tomato fruit. In general, growth (internal and external) was promoted at the high incubation temperature (25°C) and high relative humidity (95%), although this was serovar dependent. The growth and persistence of Salmonella introduced on and into ripened (red) tomatoes was serovar dependent. Salmonella serovars Enteritidis, Typhimurium, and Dublin were less adapted to grow in or on intact red tomatoes than were serovars Hadar, Montevideo, or Newport. The results illustrated that a diverse range of Salmonella serovars can become established within and/or on preharvest tomatoes. The majority of Salmonella can grow and become established both on and within unripened tomatoes, but growth on ripened fruit was serovar dependent. The results provide a possible explanation why only a narrow range of Salmonella serovars are associated with foodborne illness outbreaks linked to tomatoes.

Simultaneous Detection of Multiple Salmonella Serovars from Milk and Chicken Meat by Real-Time PCR Using Unique Genomic Target Regions

2017 ◽  
Vol 80 (11) ◽  
pp. 1944-1957 ◽  
Author(s):  
Sayma Afroj ◽  
Khaled Aldahami ◽  
Gopal Reddy ◽  
Jean Guard ◽  
Abiodun Adesiyun ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Simultaneous Detection ◽  
Taqman Assay ◽  
Comparative Genomic ◽  
Pcr Assay ◽  
Salmonella Dublin ◽  
Milk Samples ◽  
Specificity And Sensitivity ◽  
Salmonella Serovars ◽  
Salmonella Heidelberg

ABSTRACT A novel genomic and plasmid target-based PCR platform was developed for the detection of Salmonella serovars Heidelberg, Dublin, Hadar, Kentucky, and Enteritidis. Unique genome loci were obtained through extensive genome mining of protein databases and comparative genomic analysis of these serovars. Assays targeting Salmonella serovars Hadar, Heidelberg, Kentucky, and Dublin had 100% specificity and sensitivity, whereas those for Salmonella Enteritidis had 97% specificity and 88% sensitivity. The limits of detection for Salmonella serovars Heidelberg, Kentucky, Hadar, Enteritidis, and Dublin were 12, 9, 40, 13, and 5,280 CFU, respectively. A sensitivity assay was also performed by using milk artificially inoculated with pooled Salmonella serovars, yielding a detection limit of 1 to10 CFU/25 mL of milk samples after enrichment. The minimum DNA detected using the multiplexed TaqMan assay was 75.8 fg (1.53 × 101 genomic equivalents [GE]) for Salmonella Heidelberg, 140.8 fg (2.8 × 101 GE) for Salmonella Enteritidis, and 3.48 pg (6.96 × 102 GE) for Salmonella Dublin. PCR efficiencies were 89.8% for Salmonella Heidelberg, 94.5% for Salmonella Enteritidis, and 75.5% for Salmonella Dublin. Four types of 30 pasteurized milk samples were tested negative by culture techniques and with a genus-specific Salmonella invA gene PCR assay. Among 30 chicken samples similarly tested, 12 (40%) were positive by both culture and the invA PCR. Testing of these 12 samples with the serovar-specific PCR assay detected single and mixed contamination with Salmonella Kentucky, Salmonella Enteritidis, and Salmonella Heidelberg. Five unique primers were designed and tested by multiplex conventional PCR in conjunction with the use of the multiplex TaqMan assay with three of the primers. The diagnostic assays developed in this study could be used as tools for routine detection of these five Salmonella serovars and for epidemiological investigations of foodborne disease outbreaks.

Inactivation of Salmonella Serovars in Liquid Whole Egg by Heat following Irradiation Treatments†

2006 ◽  
Vol 69 (9) ◽  
pp. 2066-2074 ◽  
Author(s):  
IGNACIO ALVAREZ ◽  
BRENDAN A. NIEMIRA ◽  
XUETONG FAN ◽  
CHRISTOPHER H. SOMMERS
Keyword(s):  
Thermal Treatment ◽  
Ionizing Radiation ◽  
Salmonella Enteritidis ◽  
Egg Quality ◽  
Thermal Treatments ◽  
Foodborne Illnesses ◽  
Liquid Whole Egg ◽  
Salmonella Serovars ◽  
Salmonella Senftenberg ◽  
Whole Egg

Salmonella is a frequent contaminant on eggs and is responsible for foodborne illnesses in humans. Ionizing radiation and thermal processing can be used to inactivate Salmonella in liquid whole egg, but when restricted to doses that do not affect egg quality, these technologies are only partially effective in reducing Salmonella populations. In this study, the effect of ionizing radiation in combination with thermal treatment on the survival of Salmonella serovars was investigated. Of the six Salmonella serovars tested, Salmonella Senftenberg was the most resistant to radiation (Dγ = 0.65 kGy) and heat (D55°C = 11.31 min, z = 4.9°C). Irradiation followed by thermal treatment at 55 or 57°C improved the pasteurization process. Radiation doses as low as 0.1 kGy prior to thermal treatments synergistically reduced the D55°C and D57°C of Salmonella Senftenberg 3.6- and 2.5-fold, respectively. The D55°C and D57°C of Salmonella Typhimurium were reduced 2- and 1.4-fold and those of Salmonella Enteritidis were reduced 2- and 1.6-fold, respectively. Irradiation prior to thermal treatment would enable the reduction of heat treatment times by 86 and 30% at 55 and 57°C, respectively, and would inactivate 9 log units of Salmonella serovars.

scholarly journals Caracterização de sorotipos em linhagens do gênero Salmonella isoladas de diferentes afecções em animais domésticos

2010 ◽  
Vol 30 (2) ◽  
pp. 155-160 ◽  
Author(s):  
Márcio G. Ribeiro ◽  
Marta C. Fernandes ◽  
Antonio C. Paes ◽  
Amanda K. Siqueira ◽  
José P.A.N. Pinto ◽  
...  
Keyword(s):  
Salmonella Typhimurium ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Salmonella Dublin ◽  
Salmonella Newport

Foram caracterizados os sorotipos, o perfil de sensibilidade microbiana e os achados clínico-epidemiológicos em 53 linhagens do gênero Salmonella isoladas de 41 cães, nove equinos e três bovinos, acometidos por diferentes manifestações clínicas entre 1997 e 2007. Salmonella Typhimurium (45,3%), Salmonella enterica (22,6%), Salmonella Enteritidis (7,5%), Salmonella enterica subsp enterica 4,5,12i (5,7%), Salmonella Newport (5,7%), Salmonella Dublin (3,8%), Salmonella Agona (3,8%), Salmonella Glostrup (3,8%), Salmonella Saintpaul (1,8%) foram os sorotipos encontrados. Ciprofloxacina (100,0%), norfloxacina (100,0%) e gentamicina (100,0%) foram os antimicrobianos mais efetivos, enquanto a maior resistência das linhagens foi observada para ceftiofur (28,5%) e florfenicol (7,0%). As linhagens foram isoladas de animais com enterite, infecção do trato urinário, septicemia, piometra, pneumonia e conjuntivite. Ressalta-se para o predomínio do sorovar Typhimurium nas diferentes manifestações da salmonelose nos animais. Destaca-se, também, a identificação de sorotipos nos animais que também são observados em casos de salmonelose em humanos

scholarly journals Selenite Cystine Agar for Enumeration of Inoculated Salmonella Serovars Recovered from Stressful Conditions during Antimicrobial Validation Studies

2020 ◽  
Vol 8 (3) ◽  
pp. 338 ◽  
Author(s):  
Caitlin E. Karolenko ◽  
Arjun Bhusal ◽  
Dhiraj Gautam ◽  
Peter M. Muriana
Keyword(s):  
Antibiotic Resistance ◽  
Foodborne Pathogens ◽  
Validation Studies ◽  
Salmonella Enteritidis ◽  
Acid Stress ◽  
Selective Medium ◽  
Selective Media ◽  
Selective Enrichment ◽  
Salmonella Hadar ◽  
Salmonella Serovars

Process validation studies often require the inoculation of select foodborne pathogens into targeted foods to determine the lethality of the process or antimicrobial ingredients, and quantitative recovery of surviving inoculum bacteria helps to make those assessments. Such processes introduce various stressors on the inoculated challenge microorganisms whereby traditional selective media are too harsh to enumerate the remaining viable and injured population quantitatively. Innate antibiotic resistance of challenge organisms has often been used to establish simple selective media (i.e., Tryptic Soy Agar/TSA + antibiotics) for recovering inoculated strains, but sometimes antibiotic resistant background microorganisms are higher than desired. Salmonella Thompson 120, Salmonella Heidelberg F5038BG1, Salmonella Hadar MF60404, Salmonella Enteritidis H3527, and Salmonella Typhimurium H3380 were characterized for antibiotic resistance and acid adaptation in Tryptic Soy Broth containing 0%, 0.25%, or 1.0% glucose. Sodium pyruvate was evaluated for recovery after stress but no enhancing effect was observed, possibly because the strains were acid-adapted. Selenite Cystine Broth, traditionally used as a selective enrichment broth, was used as the basis for Selenite Cystine Agar (SCA) in combination with three antibiotics to which our Salmonella are resistant. Serovars of Salmonella, both individually and in mixtures, were enumerated on TSA, SCA, Xylose Lysine Desoxycholate (XLD), and Hektoen Enteric (HE) selective agars (all containing the same antibiotics) after conditions of nutrient starvation, desiccation, acid stress, and thermal stress. The data show that quantitative enumeration of our Salmonella serovars on SCA was not significantly different (p > 0.05) than those achieved on TSA for all tested stress categories. Levels of Salmonella enumerated on XLD and/or HE were significantly different (p < 0.05) than on TSA and SCA and often more than 1–2-log lower, consistent with the inhibition of injured cells. These data confirm that SCA (+ antibiotics) is a suitable selective medium for enumeration of these acid-adapted Salmonella serovars as challenge organisms recovered from various conditions of stress.

Incidence of Salmonella in Fish and Seafood†

2000 ◽  
Vol 63 (5) ◽  
pp. 579-592 ◽  
Author(s):  
MAXINE L. HEINITZ ◽  
RAMONA D. RUBLE ◽  
DEAN E. WAGNER ◽  
SITA R. TATINI
Keyword(s):  
United States ◽  
Salmonella Enteritidis ◽  
Hazard Analysis ◽  
The United States ◽  
Central Pacific ◽  
Salmonella Newport ◽  
Critical Control Points ◽  
Paratyphi B ◽  
Regional Basis ◽  
Salmonella Senftenberg

Field laboratories of the U.S. Food and Drug Administration collected and tested 11,312 import and 768 domestic seafood samples over a 9-year period (1990 to 1998) for the presence of Salmonella. The overall incidence of Salmonella was 7.2% for import and 1.3% for domestic seafood. Nearly 10% of import and 2.8% of domestic raw seafood were positive for Salmonella. The overall incidence of Salmonella in ready-to-eat seafood and shellfish eaten raw was 0.47% for domestic—one shucked oyster and one shark cartilage powder. The incidence in the 2,734 ready-to-eat import seafood was 2.6%—cooked shrimp, shellfish or fish paste, smoked fish, salted/dried fish, and caviar. The incidence in import shellfish consumed raw was 1% in oyster, 3.4% in clams, and 0% in mussels. The incidence in raw, import fish was 12.2%. Distribution of Salmonella in seafood on a regional basis indicated the incidence to be highest in central Pacific and Africa and lowest in Europe/Russia and North America (12% versus 1.6%). Data on a country basis indicated Vietnam to have the highest (30%) and Republic of Korea the lowest (0.7%). While the most frequent serotypes in import seafood were Salmonella Weltevreden (1st), Salmonella Senftenberg (2nd), Salmonella Lexington, and Salmonella Paratyphi-B (3rd, equal numbers for each serotype), the top 20 list included Salmonella Enteritidis (5th), Salmonella Newport (6th), Salmonella Thompson (7th), Salmonella Typhimurium (12th), and Salmonella Anatum (13th), commonly involved in foodborne illness in the United States. Because the incidence in the present study is based on only a small fraction of the seafood imported into the United States, efforts should be directed toward implementation of hazard analysis and critical control points to reduce the incidence of Salmonella in seafood without relying on testing for Salmonella.

Salmonella Newport and Typhimurium Colonization of Fruit Differs from Leaves in Various Tomato Cultivars

2014 ◽  
Vol 77 (11) ◽  
pp. 1844-1850 ◽  
Author(s):  
SANGHYUN HAN ◽  
SHIRLEY ANN MICALLEF
Keyword(s):  
Salmonella Typhimurium ◽  
Tomato Fruit ◽  
Agricultural Practices ◽  
Cost Effective ◽  
Isogenic Line ◽  
Outbreak Strain ◽  
Salmonella Newport ◽  
Cultivar Selection ◽  
Tomato Cultivars ◽  
On Farm

Several outbreaks of Salmonella enterica infections have been linked to tomatoes. One cost-effective way to complement on-farm preventive Good Agricultural Practices is to identify cultivars with inherent decreased susceptibility to Salmonella colonization. Fruit and leaves of 13 tomato cultivars with distinct phenotypes were screened to evaluate their susceptibility to Salmonella epiphytic colonization. Field-grown fruit or gnotobiotically grown seedling leaves were spot inoculated in replicate with either Salmonella Typhimurium LT2 or a tomato outbreak–associated strain of Salmonella Newport. Initial loads of the Salmonella inocula were 2.5 log CFU per fruit and 3.5 or 7.0 log CFU per seedling. Salmonella cells were retrieved and enumerated using direct plating after 24 h of incubation at room temperature for fruit and 72 h at 26°C during the day and 18°C at night for seedling leaves. Epiphytic colonization of fruit by S. enterica was cultivar-dependent and serotype-specific, but did not necessarily correlate with leaf colonization. Fruit of cultivar Heinz-1706 were the least colonized by Salmonella Newport, while the highest populations were retrieved from fruit of Nyagous. By contrast, seedling leaves supporting the lowest populations were Florida 91 VF and the highest were Virginia Sweets for Salmonella Newport. For Salmonella Typhimurium the lowest was Nyagous and the highest was Heinz-1706 and Moneymaker. The tomato outbreak strain of Salmonella Newport attained higher population densities on fruit than did Salmonella Typhimurium, suggesting better adaptation to tomato fruit colonization. Salmonella Newport populations were significantly lower on leaves, but not fruit of the near-isogenic line Movione, compared with the parent cultivar Moneymaker, suggesting the immunity conferring gene Pto could be responding to this outbreak strain. Susceptibility of tomato fruit to Salmonella colonization is highly variable and could be one criterion for cultivar selection for cultivation.

scholarly journals Processing of Biltong (Dried Beef) to Achieve USDA-FSIS 5-log Reduction of Salmonella without a Heat Lethality Step

2020 ◽  
Vol 8 (5) ◽  
pp. 791
Author(s):  
Caitlin E. Karolenko ◽  
Arjun Bhusal ◽  
Jacob L. Nelson ◽  
Peter M. Muriana
Keyword(s):  
Repeated Measures ◽  
Salmonella Enteritidis ◽  
The United States ◽  
Moisture Loss ◽  
United States Department ◽  
Log10 Reduction ◽  
Log Reduction ◽  
Salmonella Hadar ◽  
The Usa ◽  
Inspection Service

In the US, dried beef products (beef jerky) are a popular snack product in which the manufacture often requires the use of a heat lethality step to provide adequate reduction of pathogens of concern (i.e., 5-log reduction of Salmonella as recommended by the United States Department of Agriculture Food Safety and Inspection Service (USDA-FSIS)). Biltong, a South African-style dried beef product, is manufactured with low heat and humidity. Our objectives were to examine processes for the manufacture of biltong that achieves a 5-log reduction of Salmonella without a heat lethality step and with, or without, the use of additional antimicrobials. Beef pieces (1.9 cm × 5.1 cm × 7.6 cm) were inoculated with a 5-serovar mixture of Salmonella (Salmonella Thompson 120, Salmonella Heidelberg F5038BG1, Salmonella Hadar MF60404, Salmonella Enteritidis H3527, and Salmonella Typhimurium H3380), dipped in antimicrobial solutions (lactic acid, acidified calcium sulfate, sodium acid sulfate) or water (no additional antimicrobial), and marinaded while vacuum tumbling and/or while held overnight at 5 °C. After marination, beef pieces were hung in an oven set at 22.2 °C (72 °F), 23.9 °C (75 °F), or 25 °C (77 °F) depending on the process, and maintained at 55% relative humidity. Beef samples were enumerated for Salmonella after inoculation, after dip treatment, after marination, and after 2, 4, 6, and 8 days of drying. Water activity was generally <0.85 by the end of 6–8 days of drying and weight loss was as high as 60%. Trials also examined salt concentration (1.7%, 2.2%, 2.7%) and marinade vinegar composition (2%, 3%, 4%) in the raw formulation. Nearly all approaches achieved 5-log10 reduction of Salmonella and was attributed to the manner of microbial enumeration eliminating the effects of microbial concentration on dried beef due to moisture loss. All trials were run as multiple replications and statistical analysis of treatments were determined by repeated measures analysis of variance (RM-ANOVA) to determine significant differences (p < 0.05). We believe this is the first published report of a biltong process achieving >5.0 log10 reduction of Salmonella which is a process validation requirement of USDA-FSIS for the sale of dried beef in the USA.

Influence of Cultural Conditions on Cytotoxin Production by Salmonella enteritidis

1992 ◽  
Vol 55 (1) ◽  
pp. 28-33 ◽  
Author(s):  
RATIH DEWANTI ◽  
MICHAEL P. DOYLE
Keyword(s):  
Shiga Toxin ◽  
Salmonella Enteritidis ◽  
Incubation Temperature ◽  
Vero Cells ◽  
Toxin Production ◽  
Growth Media ◽  
Optimal Conditions ◽  
Early Stationary Phase ◽  
Cultural Conditions ◽  
Optimal Ph

The ability of Salmonella enteritidis strain 11013 to produce cytotoxic activity against Vero cells was determined under different cultural conditions. The toxin, which was not neutralizable with antiserum to Shiga toxin or Escherichia coli verotoxin-1 or verotoxin-2, was principally cell-associated and was produced primarily during the early stationary phase of growth. Trypticase soy broth was the best of three media evaluated for toxin production. Bacteria produced toxin in the range of pH 4.5 to 8.0 and at 12 to 42°C, with the optimal pH and temperature for toxin production at pH 7.0 and 37°C, respectively. Release of cellular cytotoxin into growth media was induced by growing salmonellae at extremes of pH (4.5 or 8.0) or at high incubation temperature (42°C). The Vero cell CD50 of S. enteritidis lysates of cells grown under optimal conditions was a titer of 150 ± 50 per mg of lysate protein. Although the significance of ingesting preformed Salmonella cytotoxin in human disease is unknown, it can be implied from these results that toxin would not be produced in foods held refrigerated at ≤7°C or acidified at ≤pH 4.0.

Backyard Farms Represent a Source of Wide Host Range Salmonella Phages That Lysed the Most Common Salmonella Serovars

2018 ◽  
Vol 81 (2) ◽  
pp. 272-278 ◽  
Author(s):  
DÁCIL RIVERA ◽  
VIVIANA TOLEDO ◽  
FRANCISCA DI PILLO ◽  
FERNANDO DUEÑAS ◽  
RODOLFO TARDONE ◽  
...  
Keyword(s):  
Host Range ◽  
Salmonella Enteritidis ◽  
Genetic Relatedness ◽  
Production Systems ◽  
Lytic Cycle ◽  
Salmonella Infections ◽  
Wide Host Range ◽  
Wide Range ◽  
Salmonella Serovars ◽  
Phage Isolation

ABSTRACT The genus Salmonella has more than 2,600 serovars, and this trait is important when considering interventions for Salmonella control. Bacteriophages that are used for biocontrol must have an exclusively lytic cycle and the ability to lyse several Salmonella serovars under a wide range of environmental conditions. Salmonella phages were isolated and characterized from 34 backyard production systems (BPSs) with a history of Salmonella infections. BPSs were visited once, and cloacal or fecal samples were processed for phage isolation. Four hosts, Salmonella serovars Enteritidis, Heidelberg, Infantis, and Typhimurium, were used for phage isolation. The host range of the phages was later characterized with a panel of 23 Salmonella serovars (serovar diversity set) and 31 isolates obtained from the same farms (native set). Genetic relatedness for 10 phages with a wide host range was characterized by restriction fragment length polymorphism, and phages clustered based on the host range. We purified 63 phages, and 36 phage isolates were obtained on Salmonella Enteritidis, 16 on Salmonella Heidelberg, and 11 on Salmonella Infantis. Phages were classified in three clusters: (i) phages with a wide host range (cluster I), (ii) phages that lysed the most susceptible Salmonella serovars (serogroup D) and other isolates (cluster II), and (iii) phages that lysed only isolates of serogroup D (cluster III). The most susceptible Salmonella serovars were Enteritidis, Javiana, and Dublin. Seven of 34 farms yielded phages with a wide host range, and these phages had low levels of genetic relatedness. Our study showed an adaptation of the phages in the sampled BPSs to serogroup D Salmonella isolates and indicated that isolation of Salmonella phages with wide host range differs by farm. A better understanding of the factors driving the Salmonella phage host range could be useful when designing risk-based sampling strategies to obtain phages with a wide lytic host range for biocontrol purposes.

Survival of Pathogenic Bacteria in Pesticide Solutions and on Treated Tomato Plants

2005 ◽  
Vol 68 (2) ◽  
pp. 296-304 ◽  
Author(s):  
TIFFANY T. Y. GUAN ◽  
GREGORY BLANK ◽  
RICHARD A. HOLLEY
Keyword(s):  
Membrane Filtration ◽  
Salmonella Enteritidis ◽  
Pathogenic Bacteria ◽  
Incubation Temperature ◽  
Bacterial Survival ◽  
Salmonella Spp ◽  
Tomato Plants ◽  
Sterile Saline ◽  
E Coli ◽  
Pesticide Formulations

The ability of Salmonella, Escherichia coli O157:H7, Listeria monocytogenes, and Shigella to survive or grow in pesticide solutions (Ambush 240EC, Benlate T-N-G, Bravo 500, Botran 75WP, Captan 80WDG, Parasol, and Vendex 50W) used by the horticultural industry was examined. In the laboratory, individual cultures were inoculated at 4 log CFU/ml in pesticides diluted with sterile saline to the lowest recommended spray concentrations. During 21°C incubation for ≤96 h, bacterial survivors in the samples and a control consisting of saline were enumerated either by agar surface plating or hydrophobic grid membrane filtration. Most formulations tested were somewhat inhibitory to the pathogenic bacteria. All inoculated bacteria survived or grew in Bravo 500. Among bacteria tested, Salmonella spp. were best able to survive and Listeria spp. were least able to survive in pesticide solutions. When the incubation temperature or pesticide concentration was increased, survival of Salmonella varied depending on the type of formulation. In the field, when a bacterial cocktail containing E. coli O157:H7 and Salmonella Enteritidis was added to Bravo 500 at 6 log CFU/ml, both organisms were recovered from leaves and fruit skins of sprayed tomato plants after the recommended 1 day-to-harvest interval. E. coli and Salmonella survived longer on tomato leaves when sprayed in saline (at least 26 and 56 days, respectively) than when sprayed in Bravo 500 (&gt;45 h and &lt;15 days, respectively). While Salmonella serovars Typhimurium and Heidelberg grew in the fungicide Bravo, and Enteritidis grew in the insecticide Vendex within 96 h at 21°C in the laboratory, pathogen growth in other pesticide formulations did not occur. Higher temperature (≤30°C) or doubling pesticide concentrations had either no or a negative effect on Salmonella Heidelberg survival. Use of unexpired pesticide formulations may have contributed to the reduced bacterial survival and growth found in the laboratory and during the field trials with Bravo.

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