| Heat and acid tolerance responses of Listeria monocytogenes as affected by sequential exposure to hurdles during growth. | |
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MedLine Citation:
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PMID: 19681263 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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This study aimed to evaluate the effects of the level and sequence of hurdles, applied during growth, on the subsequent heat and acid tolerances of a 10-strain composite of Listeria monocytogenes. Individual strains were grown in glucose-free tryptic soy broth with 0.6% yeast extract (TSBYE-G). Then cultures were mixed and inoculated in fresh TSBYE-G (0.5% NaCl, pH 7.42; control), TSBYE-G that was supplemented with 3% NaCl (3.5% NaCl in total), or TSBYE-G with pH adjusted to 6.01 or 5.04 with lactic acid and incubated at 30 degrees C for 24 h. Furthermore, the culture composite was exposed to the following five combinations of double sequential hurdles (12 h in each at 30 degrees C): NaCl then pH 6.01, NaCl then pH 5.04, pH 7.42 then NaCl, pH 5.04 then NaCl, and pH 6.01 then NaCl. The heat and acid tolerances of the culture were assessed at 57 degrees C (for 2 h) and at pH 3.5 (for 7 h), respectively, in TSBYE-G. No significant (P > or = 0.05) differences in thermotolerance were observed among cultures exposed to various stresses. In contrast, the acid resistance followed the order: pH 6.01 = NaCl > NaCl then pH 5.04 > pH 6.01 then NaCl = pH 5.04 > pH 5.04 then NaCl > pH 7.42 then NaCl > control. The results suggest that exposure of L. monocytogenes to NaCl and low pH during growth may not affect its heat (57 degrees C) tolerance, but it may increase its acid (pH 3.5) resistance, depending on the sequence and intensity of the applied stresses. |
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Authors:
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Panagiotis N Skandamis; Jarret D Stopforth; Yohan Yoon; Patricia A Kendall; John N Sofos |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. |
Journal Detail:
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Title: Journal of food protection Volume: 72 ISSN: 0362-028X ISO Abbreviation: J. Food Prot. Publication Date: 2009 Jul |
Date Detail:
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Created Date: 2009-08-17 Completed Date: 2009-09-01 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 7703944 Medline TA: J Food Prot Country: United States |
Other Details:
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Languages: eng Pagination: 1412-8 Citation Subset: IM |
Affiliation:
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Center for Meat Safety and Quality and Food Safety Cluster, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Adaptation, Physiological* Colony Count, Microbial Food Contamination / prevention & control Food Handling / methods* Hot Temperature* Hydrogen-Ion Concentration Kinetics Listeria monocytogenes / drug effects, growth & development, physiology* Microbial Sensitivity Tests Osmolar Concentration Sodium Chloride / pharmacology* Time Factors |
| Chemical | |
Reg. No./Substance:
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7647-14-5/Sodium Chloride |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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