In recent years, the on-farm prevalence of some poultry-related Salmonella serovars such as S. Kentucky, S. Heidelberg, S. Livingstone and S. Mbandaka has increased significantly, even replacing S. Enteritidis and S. Typhimurium as the most frequently isolated serovars in some production settings and countries. For this reason, the aim of this work was to determine the resistance to several stressing agents and food preservation technologies, in laboratory media and in egg products, of 4 strains of these emerging Salmonella serovars associated to poultry and poultry products and to make comparisons with 4 S. Enteritidis strains. First, the resistance to acid pH, hydrogen peroxide, NaCl, heat, HHP, PEF and UV of the 8 Salmonella strains studied was determined and compared in laboratory media. From this part of the study, it was concluded that variability in resistance to stress among the 8 studied strains varied depending on the investigated agent/technology. However, differences in resistance (2D-values) were always lower than 3.3-fold. Results obtained also indicated that the strains of the emerging serovars studied would display lower acid and NaCl resistance, higher heat resistance and similar oxidative, HHP, PEF and UV resistance than S. Enteritidis. Then, the resistance of these 8 strains was evaluated and compared in egg, egg products and poultry manure. For some agents -including osmotic stresses, UV and PEF- there was a very good correspondence between the results obtained in laboratory media and in real food matrices and poultry manure (r > 0.85; p < 0.01). A significant relationship was also found for acid and HHP resistance (p < 0.05) and a trend for heat resistance (p < 0.10). Therefore, in general terms, conclusions drawn from the study carried out in laboratory media - regarding intraspecific variability and the relative resistance of the different strains - might be extrapolated, although with caution, to real food scenarios. Results obtained in this investigation would help to better understand the physiology and ecology of Salmonella and to design better egg preservation strategies.

近年来，的农场流行一些家禽有关的沙门氏菌血清型如S.肯塔基州，S.海德堡，S.利文斯通和S.姆班达卡有显著上升，甚至取代S.肠炎和S.鼠伤寒沙门氏菌是最频繁在某些生产环境和国家/地区存在孤立的血清型。因此，这项工作的目的是确定在实验室培养基和蛋制品中，与家禽和家禽制品相关的4种新出现的沙门氏菌血清型对几种胁迫剂和食品保存技术的抵抗力，并与之进行比较。 4秒肠炎菌株。首先，确定了8种沙门氏菌菌株对酸pH，过氧化氢，NaCl，热，HHP，PEF和UV的抗性，并在实验室培养基中进行了比较。从研究的这一部分得出的结论是，所研究的8种菌株之间的抗逆性差异取决于所研究的试剂/技术。但是，电阻的差异（二维值）始终低于3.3倍。获得的结果还表明，所研究的新出现的血清型的菌株将显示出比S更低的酸和NaCl耐受性，更高的耐热性以及相似的抗氧化，HHP，PEF和UV耐受性。肠炎。然后，评估了这8个菌株的抗性，并在蛋，蛋制品和家禽粪便中进行了比较。对于某些试剂-包括渗透压，紫外线和PEF-在实验室培养基以及实际食品基质和家禽粪便中获得的结果之间存在很好的对应关系（r  > 0.85; p  <0.01）。还发现耐酸和HHP的耐性显着相关（p  <0.05）和耐热性的趋势（p <0.10）。因此，总的来说，在实验室培养基中进行的研究得出的结论-有关种内变异性和不同菌株的相对抗性-可以谨慎地推算到实际的食物中。这项调查获得的结果将有助于更好地了解沙门氏菌的生理学和生态学，并设计出更好的卵子保存策略。