Investigation of the molecular basis of variation in thermal and organic acid inactivation of Salmonella enterica (KINGSLEY_Q18CASEN)

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The aim of this project is to investigate the molecular basis for the inactivation of Salmonella by combinations of mild thermal treatments and recommend critical limits to ensure pathogen inactivation and product safety. We will test the central hypothesis that genetic variation of pathogen strains results in differences in inactivation, especially at mild heating conditions, and therefore the associated risk to food safety and consumer health. The rationale for the study is that there is a gap in the scientific knowledge of the variation of physiological responses in pathogen strains. Scientific pathogen inactivation data are crucial in food production to ensure food safety, and an understanding of the genetic basis of this phenotypic variation will result in a rational selection of target strains for process validations and improved processing, and more reliable risk assessments. At present the selection of thermal treatments rely on test strains for which data and clear relevance are missing. The hypothesis is based on preliminary data indicating considerable variation in response to processing stresses, even in closely related Salmonella variants. The project value is that scientific data that will be translated into recommendations for consumers, regulators and industry to ensure safe supply and consumption of trendy plant protein products.