Biological control of Listeria monocytogenes in soil model systems by Enterococcus mundtii strains expressing mundticin KS production

Listeria monocytogenes is an important foodborne pathogen and a major cause of death associated with bacterial foodborne infections. Control of L. monocytogenes on most ready-to-eat (RTE) foods remains a challenge. The potential use of β-phenylethylamine (PEA) as an organic antimicrobial against L. monocytogenes was evaluated in an effort to develop a new intervention for its control. Using a collection of 62 clinical and food-related isolates we determined the minimum inhibitory concentration (MIC) of PEA against L. monocytogenes in different broth and agar media. Bologna type sausage (lyoner) and smoked salmon were used as food model systems to validate the in vitro findings. PEA had a growth inhibitory and bactericidal effect against L. monocytogenes both in in vitro experiments as well as on lyoner and smoked salmon. The MIC’s ranged from 8 to 12.5 mg/mL. Furthermore, PEA also inhibited L. monocytogenes biofilm formation. Based on good manufacturing practices as a prerequisite, the application of PEA to RTE products might be an additional hurdle to limit L. monocytogenes growth thereby increasing food safety.

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Effect of microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury of Listeria monocytogenes in fish-based food model systems

Food Microbiology ◽

10.1016/j.fm.2019.103267 ◽

2019 ◽

Vol 84 ◽

pp. 103267 ◽

Cited By ~ 5

Author(s):

Davy Verheyen ◽

Maria Baka ◽

Simen Akkermans ◽

Torstein Skåra ◽

Jan F. Van Impe

Keyword(s):

Listeria Monocytogenes ◽

Thermal Inactivation ◽

Model Systems ◽

Inactivation Kinetics ◽

Initial Cell ◽

Sublethal Injury ◽

Food Model ◽

Effect Of Microstructure

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Antilisterial Activity of a Carnobacterium piscicola Isolated from Brazilian Smoked Fish (Surubim [Pseudoplatystoma sp.]) and Its Activity against a Persistent Strain of Listeria monocytogenes Isolated from Surubim

Journal of Food Protection ◽

10.4315/0362-028x-68.10.2068 ◽

2005 ◽

Vol 68 (10) ◽

pp. 2068-2077 ◽

Cited By ~ 20

Author(s):

VIRGÍNIA F. ALVES ◽

ELAINE C. P. DE MARTINIS ◽

MARIA TERESA DESTRO ◽

BIRTE FONNESBECH VOGEL ◽

LONE GRAM

Keyword(s):

Listeria Monocytogenes ◽

Freshwater Fish ◽

Random Amplified Polymorphic Dna ◽

Model Systems ◽

Fish Products ◽

Tropical Regions ◽

Smoked Fish ◽

Smoked Salmon ◽

Carnobacterium Piscicola

Data on the prevalence and growth of Listeria monocytogenes in lightly preserved fish products from subtropical and tropical regions are very scarce. Our research describes L. monocytogenes that was detected in 5% of the packages of cold-smoked surubim, a native Brazilian freshwater fish that we analyzed, and shows that the strains isolated were of the same random amplified polymorphic DNA subtype as the strains that were isolated from the same factory 4 years earlier. A bacteriocinogenic strain of Carnobacterium piscicola (strain C2), isolated from vacuum-packed cold-smoked surubim, and two C. piscicola strains, isolated from vacuum-packed, cold-smoked salmon, were capable of limiting or completely inhibiting the growth of an L. monocytogenes (strain V2) isolated from surubim in fish peptone model systems incubated at 10°C. Mono-cultures of L. monocytogenes reached 108 CFU/ml (g), whereas the growth of L. monocytogenes was completely inhibited by C. piscicola C2. The bacteriocinogenic C. piscicola A9b+ and its nonbacteriocinogenic mutant A9b− reduced maximum Listeria levels by 2 to 3 log units. Both bacteriocinogenic C. piscicola strains prevented listerial growth in cold-smoked fish juices (surubim and salmon). Although the carnobacteria grew poorly on cold-smoked surubim at 10°C, the strains were able to reduce maximum Listeria counts by 1 to 3 log units in an artificially inoculated product (surubim). We conclude that Brazilian smoked fish products harbor L. monocytogenes and should be stabilized against the growth of the organism. C. piscicola C2 has the potential for use as a bioprotective culture in surubim and other lightly preserved fish, but further studies are required to optimize its effect.

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Comparison of Public Health Impact of Listeria monocytogenes Product-to-Product and Environment-to-Product Contamination of Deli Meats at Retail

Journal of Food Protection ◽

10.4315/0362-028x.jfp-10-351 ◽

2011 ◽

Vol 74 (11) ◽

pp. 1860-1868 ◽

Cited By ~ 22

Author(s):

ABANI K. PRADHAN ◽

RENATA IVANEK ◽

YRJÖ T. GRÖHN ◽

ROBERT BUKOWSKI ◽

MARTIN WIEDMANN

Keyword(s):

Public Health ◽

Listeria Monocytogenes ◽

Relative Risk ◽

Health Impact ◽

Assessment Model ◽

Model Systems ◽

Public Health Impact ◽

Baseline Scenario ◽

Cross Contamination ◽

Retail Environment

This study compared the relative public health impact in deli meats at retail contaminated with Listeria monocytogenes by either (i) other products or (ii) the retail environment. Modeling was performed using the risk of listeriosis-associated deaths as a public health outcome of interest and using two deli meat products (i.e., ham and turkey, both formulated without growth inhibitors) as model systems. Based on reported data, deli meats coming to retail were assumed to be contaminated at a frequency of 0.4%. Three contamination scenarios were investigated: (i) a baseline scenario, in which no additional cross-contamination occurred at retail, (ii) a scenario in which an additional 2.3% of products were cross-contaminated at retail due to transfer of L. monocytogenes cells from already contaminated ready-to-eat deli meats, and (iii) a scenario in which an additional 2.3% of products were contaminated as a result of cross-contamination from a contaminated retail environment. By using a previously reported L. monocytogenes risk assessment model that uses product-specific growth kinetic parameters, cross-contamination of deli ham and turkey was estimated to increase the relative risk of listeriosis-associated deaths by 5.9- and 6.1-fold, respectively, for contamination from other products and by 4.9- and 5.8-fold, respectively, for contamination from the retail environment. Sensitivity and scenario analyses indicated that the frequency of cross-contamination at retail from any source (other food products or environment) was the most important factor affecting the relative risk of listeriosis-associated deaths. Overall, our data indicate that retail-level cross-contamination of ready-to-eat deli meats with L. monocytogenes has the potential to considerably increase the risk of human listeriosis cases and deaths, and thus precise estimates of cross-contamination frequency are critical for accurate risk assessments.

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Comparative Phytotoxicity Assays of the Herbicide Alloxydim and Its Main Identified Photoproduct in Cereal and Broadleaves Crops

Weed Science ◽

10.1614/ws-d-14-00122.1 ◽

2015 ◽

Vol 63 (2) ◽

pp. 377-387 ◽

Cited By ~ 2

Author(s):

Pilar Sandín-España ◽

Beatriz Sevilla-Morán ◽

Mercedes Villarroya-Ferruz ◽

José L. Alonso-Prados ◽

M. Inés Santín-Montanyá

Keyword(s):

Human Health ◽

Active Substance ◽

Degradation Products ◽

Model Systems ◽

Parent Substance ◽

Cereal Crops ◽

Rapid Degradation ◽

Soil Model ◽

Plant Cuticles ◽

Grass Weed

When herbicides are sprayed in the field, a proportion of the herbicide falls onto leaves and soil surfaces, where it can be exposed to sunlight, generating photoproducts that can be more toxic and/or persistent than the parent substance and affect human health and the environment. The aim of this study was to identify the photoproducts of the herbicide alloxydim in leaf and soil model systems and to perform phytotoxicity studies. Alloxydim was rapidly photodegraded in systems simulating plant cuticles and soil surfaces, with half-lives ranging from 1 to 30 min. The main by-product, identified by LC-Qtof-MS as deallyoxylated alloxydim, was more stable than the active substance. The EC50values on root lengths of different varieties of wheat plants and one grass weed ranged from 0.38 to 0.50 mg L−1for alloxydim. In contrast, the EC50values for deallyoxylated alloxydim ranged from 94 to 600 mg L−1in the same species and in crops where the herbicide was applied. Special attention should be given to alloxydim degradation products because of the rapid degradation of this herbicide. Comparative bioassay studies between alloxydim and its photostable by-product showed that the by-product presents low phytotoxicity, whereas alloxydim can cause injury to neighboring and succeeding cereal crops.

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Use of Carnobacterium maltaromaticum cultures and hydroalcoholic extract of Lippia sidoides Cham. against Listeria monocytogenes in fish model systems

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2011.02.012 ◽

2011 ◽

Vol 146 (3) ◽

pp. 228-234 ◽

Cited By ~ 23

Author(s):

Fernanda B. dos Reis ◽

Vanessa M. de Souza ◽

Marta R.S. Thomaz ◽

Luciana P. Fernandes ◽

Wanderley P. de Oliveira ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Model Systems ◽

Hydroalcoholic Extract ◽

Lippia Sidoides ◽

Fish Model

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Effect of Potassium Lactate and Sodium Diacetate Combination to Inhibit Listeria Monocytogenes In Low and High Fat Chicken and Turkey Hotdog Model Systems

The Open Food Science Journal ◽

10.2174/1874256401206010016 ◽

2012 ◽

Vol 6 (1) ◽

pp. 16-23 ◽

Cited By ~ 6

Author(s):

A. V. S. Perumalla

Keyword(s):

Listeria Monocytogenes ◽

Model Systems ◽

High Fat ◽

Potassium Lactate ◽

Sodium Diacetate

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Bacillus amyloliquefaciens ALB65 Inhibits the Growth of Listeria monocytogenes on Cantaloupe Melons

Applied and Environmental Microbiology ◽

10.1128/aem.01926-20 ◽

2020 ◽

Vol 87 (1) ◽

Author(s):

Thao D. Tran ◽

Celia Del Cid ◽

Robert Hnasko ◽

Lisa Gorski ◽

Jeffery A. McGarvey

Keyword(s):

United States ◽

Biological Control ◽

Listeria Monocytogenes ◽

Bacillus Amyloliquefaciens ◽

Biological Control Agent ◽

Gene Clusters ◽

The United States ◽

Control Agent ◽

Content Type

ABSTRACT Listeria monocytogenes is a foodborne pathogen that causes high rates of hospitalization and mortality in people infected. Contamination of fresh, ready to eat produce by this pathogen is especially troubling because of the ability of this bacterium to grow on produce under refrigeration temperatures. In this study, we created a library of over 8,000 plant phyllosphere-associated bacteria and screened them for the ability to inhibit the growth of L. monocytogenes in an in vitro fluorescence-based assay. One isolate, later identified as Bacillus amyloliquefaciens ALB65, was able to inhibit the fluorescence of L. monocytogenes by >30-fold in vitro. B. amyloliquefaciens ALB65 was also able to grow, persist, and reduce the growth of L. monocytogenes by >1.5 log CFU on cantaloupe melon rinds inoculated with 5 × 103 CFU at 30°C and was able to completely inhibit its growth at temperatures below 8°C. DNA sequence analysis of the B. amyloliquefaciens ALB65 genome revealed six gene clusters that are predicted to encode genes for antibiotic production; however, no plant or human virulence factors were identified. These data suggest that B. amyloliquefaciens ALB65 is an effective and safe biological control agent for the reduction of L. monocytogenes growth on intact cantaloupe melons and possibly other types of produce. IMPORTANCE Listeria monocytogenes is estimated by the Centers for Disease Control and Prevention and the U.S. Food and Drug Administration to cause disease in approximately 1,600 to 2,500 people in the United States every year. The largest known outbreak of listeriosis in the United States was associated with intact cantaloupe melons in 2011, resulting in 147 hospitalizations and 33 deaths. In this study, we demonstrated that Bacillus amyloliquefaciens ALB65 is an effective biological control agent for the reduction of L. monocytogenes growth on intact cantaloupe melons under both pre- and postharvest conditions. Furthermore, we demonstrated that B. amyloliquefaciens ALB65 can completely inhibit the growth of L. monocytogenes during cold storage (<8°C).

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