Thermal inactivation of enteric pathogens (food microbiology/public health): At a constant moist-heat temperature of 55 °C, which of the following exposure times would most reliably and readily kill Salmonella species in contaminated materials under routine laboratory or food-processing conditions?

Introduction / Context:
Salmonella species are common enteric pathogens implicated in food-borne illness and laboratory-acquired infections. Understanding time–temperature combinations that inactivate Salmonella helps in validating sanitation steps, pasteurization surrogates, and biosafety procedures. This item asks which exposure time at a sub-pasteurization temperature (55 °C) will reliably kill Salmonella under typical conditions.

Given Data / Assumptions:

• Moist heat is more effective than dry heat at the same temperature because water facilitates protein denaturation.
• The set-point temperature is fixed at 55 °C (below classic milk pasteurization regimens).
• Goal is reliable kill (“readily kill”), not borderline reduction.
• Matrix effects (fat, protein) and initial load can prolong thermal death times; we assume conservative practice.

Concept / Approach:
Thermal lethality depends on D-values (time for a 1 log10 reduction at a given temperature) and z-values (temperature change needed to change D by tenfold). At 55 °C, D-values for Salmonella are longer than at 60–72 °C. Therefore, longer holding times are needed for dependable inactivation, especially in protective food matrices or contaminated lab fluids. Choosing the longest offered exposure at 55 °C best satisfies “readily kill.”

Step-by-Step Solution:
Fix the temperature at 55 °C; only time varies. Recall that pasteurization benchmarks (e.g., 63 °C for 30 min) exceed both this temperature and most listed times. Account for safety margin due to matrix protection and higher initial loads. Select the longest exposure: 55 °C for 1 hour as the most reliable choice.

Verification / Alternative check:
Empirical studies show marked decreases in D55 for Salmonella with time; operational guidance often uses longer holds at sub-pasteurization temperatures to ensure adequate lethality when higher temperatures are impractical.

Why Other Options Are Wrong:
55 °C for 10–30 minutes may reduce counts but is less dependable across matrices and loads; 50 °C for 30 minutes is even less lethal and not a standard inactivation step.

Common Pitfalls:
Assuming that any brief heating ensures sterility; at modest temperatures, organisms survive longer, and fat/protein can protect them.

Final Answer:
Moist heat at 55 °C for 1 hour.