Thermal Resistance of Salmonella in Dry Extruded Cereals, Kinetic Parameters and the Role of Iron Content

This study aims at determining and controlling the physiological mechanisms in Salmonella that trigger low water activity-induced resistance to thermal treatments observed in dry foods. Salmonella resilience to dry conditions and thermal treatments is linked by a common physiological response relying on the iron available. Control of iron concentrations would modulate its resistance to thermal treatments.Specific objectives and approach:Determine the relationship between iron available in cereal and the resistance of Salmonella to thermal inactivation and dryness.Determine the molecular and physical chemical changes induced by changes in the iron availability, temperature, and water activity.Determine the effective combinations of temperature, dryness, iron concentration, and iron chelators to reduce Salmonella presence in dry foods.