Increased thermal tolerance in Cronobacter sakazakii strains in reconstituted milk powder due to cro
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2020-12-10 16:12:07
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ORIGINALARTICLEIncreasedthermaltoleranceinCronobactersakazakiistrainsinreconstitutedmilkpowderduetocrossprotectionbyphysiologicalstressesRajniChauhan1|SaurabhBansal2|WamikAzmi1|GunjanGoel2,31DepartmentofBiotechnology,HimachalPradeshUniversity,Shimla,India2DepartmentofBiotechnologyandBioinformatics,JaypeeUniversityofInformationTechnology,Solan,India3DepartmentofMicrobiology,SchoolofInterdisciplinaryandAppliedLifeSciences,CentralUniversityofHaryana,Mahendergarh,IndiaCorrespondenceGunjanGoel,DepartmentofMicrobiology,SchoolofInterdisciplinaryandAppliedLifeSciences,CentralUniversityofHaryana,Mahendergarh123029,India.Email:gunjanmicro@gmail.comAbstractCronobactersakazakii(C.sakazakii)isanopportunistic,neonatal,andfoodbornepath-ogenprimarilyassociatedwiththecontaminationofpowderedinfantformula(PIF).Thepathogenisreportedtoovercomethefoodsafetybarrierssuchasincreasedacidity,heattreatment,andsoon.ThisstudyevaluatesthethermaltoleranceofC.sakazakiistrainsindependentlyat52,55,and58�Cinreconstitute
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