Inhibition of Salmonella Using Nutrient-Type Compounds
Abstract
Salmonella enterica is the causative agent behind the majority of foodborne illnesses. With the ability to survive desiccation, S. enterica can be found on many surfaces in agricultural facilities, including the produce that is sold to consumers, causing illness when eaten. Because of the prevalence of infection, most facilities use toxic chemicals as disinfectants, which could be harmful to both the inhabitants of the facilities and the consumers. To combat the issue of toxicity, this study seeks to assess the effectiveness of ten different naturally occurring nutrient-type compounds in inhibiting Salmonella growth in a desiccation context. These compounds were tested against Salmonella enterica serovar typhimurium on a plastic surface in varying concentrations and manners of application. It was determined that sorbic acid, itaconic acid, glyoxylic acid, salicylic acid, and guanine were effective in inhibiting S. enterica. When the chemicals were added to a buffer solution to neutralize the pH, it was found that sorbic acid, glyoxylic acid, and salicylic acid retained the ability to inhibit Salmonella growth, showing that the mechanism of action is not dependent upon the chemical’s acidity. Additionally, the results of this study show that some chemicals were more effective when applied to the surface before the bacteria and used as a preventative measure, while others were more effective when added after the bacteria as a treatment. Overall, these results suggest that nutrient-type chemicals could be a potent inhibitor of Salmonella growth. Further research could be done with the eventual goal of creating an effective and non-toxic disinfectant for agricultural facilities.
Start Time
15-4-2026 1:30 PM
End Time
15-4-2026 4:30 PM
Room Number
Culp Ballroom 316
Poster Number
19
Presentation Type
Poster
Presentation Subtype
Posters - Competitive
Presentation Category
Science, Technology, and Engineering
Student Type
Graduate and Professional Degree Students, Residents, Fellows
Faculty Mentor
Erik Petersen
Inhibition of Salmonella Using Nutrient-Type Compounds
Culp Ballroom 316
Salmonella enterica is the causative agent behind the majority of foodborne illnesses. With the ability to survive desiccation, S. enterica can be found on many surfaces in agricultural facilities, including the produce that is sold to consumers, causing illness when eaten. Because of the prevalence of infection, most facilities use toxic chemicals as disinfectants, which could be harmful to both the inhabitants of the facilities and the consumers. To combat the issue of toxicity, this study seeks to assess the effectiveness of ten different naturally occurring nutrient-type compounds in inhibiting Salmonella growth in a desiccation context. These compounds were tested against Salmonella enterica serovar typhimurium on a plastic surface in varying concentrations and manners of application. It was determined that sorbic acid, itaconic acid, glyoxylic acid, salicylic acid, and guanine were effective in inhibiting S. enterica. When the chemicals were added to a buffer solution to neutralize the pH, it was found that sorbic acid, glyoxylic acid, and salicylic acid retained the ability to inhibit Salmonella growth, showing that the mechanism of action is not dependent upon the chemical’s acidity. Additionally, the results of this study show that some chemicals were more effective when applied to the surface before the bacteria and used as a preventative measure, while others were more effective when added after the bacteria as a treatment. Overall, these results suggest that nutrient-type chemicals could be a potent inhibitor of Salmonella growth. Further research could be done with the eventual goal of creating an effective and non-toxic disinfectant for agricultural facilities.
