Development of a model describing the inhibitory effect of selected preservatives on the growth of Listeria monocytogenes in a meat model system

2016 ◽  
Vol 53 ◽  
pp. 115-121 ◽  
Author(s):  
Dominic Dussault ◽  
Khanh Dang Vu ◽  
Monique Lacroix
Keyword(s):  
Listeria Monocytogenes ◽  
Inhibitory Effect ◽  
Model System

scholarly journals Antibacterial activity of plant extracts against Listeria monocytogenes isolated from ready-to-eat salads

2020 ◽  
Vol 13 (1) ◽  
pp. 131-143
Author(s):  
É. György ◽  
É. Laslo ◽  
E. Csató
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Antibacterial Effect ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Listeria Innocua ◽  
Foodborne Diseases ◽  
Bacterial Strains ◽  
Antibacterial Effects ◽  
Growth Environment

Abstract Ready-to-eat salads are becoming more and more popular. However, due to their ingredients, they represent a suitable growth environment for different microbes. In the prevention of foodborne diseases, hygienic food preparation and appropriate storage conditions are very important. During this study, ten different ready-to-eat salads were analysed for the presence of Listeria monocytogenes. Five different selective agar mediums were used for the enumeration and isolation of Listeria monocytogenes. The isolated bacterial strains were subjected to morphological and biochemical confirmation tests. The antibacterial effects of five different freshly squeezed vegetable juices (carrots, celery, beets, horseradish, and onions) and of five essential oils (dill, thyme, oregano, lemongrass, and sage) were determined against Listeria monocytogenes, Listeria innocua, and L. monocytogenes strains isolated from ready-to-eat salads. Based on the results obtained from fresh vegetable juices, carrot juice exerted the highest antibacterial effect, while the others showed no or slight inhibitory effect (horseradish, beets, onions) against Listeria species. Among the essential oils, thyme, lemongrass, and oregano showed the strongest antibacterial effect against the studied Listeria species.

scholarly journals Resistance of Listeria monocytogenes biofilms to disinfectants 326

2010 ◽  
Vol 28 (No. 4) ◽  
pp. 326-332 ◽  
Author(s):  
S. Purkrtová ◽  
H. Turoňová ◽  
T. Pilchová ◽  
K. Demnerová ◽  
J. Pazlarová
Keyword(s):  
Listeria Monocytogenes ◽  
Reference Strain ◽  
Model Organism ◽  
Model System ◽  
Optimal Conditions ◽  
Microtiter Plates ◽  
Peptone Water ◽  
Optimal Values ◽  
Biofilm Development ◽  
Chloride Treatment

We studied the optimal conditions for the biofilm development by Listeria monocytogenes on a model system represented by microtiter plates, and also for determined some effective disinfectant agents. Listeria monocytogenes ATCC 13932 and an industrial isolate of Listeria monocytogenes Lm-24 were compared as to their abilities to form biofilms. The starting concentration of the cells leading to the most reproducible results was 0.5 McFarland. The temperatures tested ranged between 8°C to 37°C, the optimal values to form biofilm in buffered peptone water (BPW) with 0.05% glucose were 25°C and 30°C. Under comparable conditions the persistent strain L. monocytogenes Lm-24 constituted more massive biofilm than did the reference strain. The following disinfectants were applied: Savo, Merades Alco, benzalalkonium chloride. A persistent industry in isolate Listeria monocytogenes Lm-24 was used as the model organism for these tests. Benzalalkonium chloride treatment was found to be the most efficient way to damage the biofilm. One minute treatment with 500 mg/l was lethal for the biofilm cells, and that with 125 mg/l for planctonic cells. Savo suppresed the viability of the biofilm cells only by about 20% on average while being lethal for planctonic cells. Merades Alco exhibited only a weak effect on both the biofilm and planctonic cells.

Relationship Between Water Activity, Salts of Lactic Acid, and Growth of Listeria monocytogenes in a Meat Model System

1992 ◽  
Vol 55 (8) ◽  
pp. 574-578 ◽  
Author(s):  
NING CHEN ◽  
LEORA A. SHELEF
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Moisture Content ◽  
Water Activity ◽  
Sodium Lactate ◽  
Model System ◽  
Cell Numbers ◽  
Maximum Cell ◽  
The Relationship ◽  
Control Samples

The relationship between water activity (aw), lactate, and growth of Listeria monocytogenes strain Scott A was studied in a meat model system consisting of cooked strained beef ranging in moisture content from 25 to 85% (wt/wt). Lactate (4%) depressed meat aw, and differences between aw values in control and lactate-treated samples at each moisture level increased progressively with decrease in moisture, from 0.003 (85% moisture) to 0.046 (25% moisture). Maximum cell numbers per g in control samples stored at 20°C for 7 d were about 109 (45–85% moisture, aw= 0.981–0.994) and 107 (35% moisture, aw = 0.965); there was no growth in meat with 25% moisture (aw = 0.932). Sodium lactate (4%) suppressed listerial growth at >55% and inhibited growth in samples with 25–55% moisture (a < 0.964). Lactate concentrations less than 4% were not listeristatic, but combinations of 2 or 3% lactate with 2% NaCl in samples with 55% moisture inhibited growth. Potassium and calcium lactate were as effective as the sodium salt in suppressing growth and aw.

scholarly journals The Inhibitory Effect of Plant Extracts on Growth of the Foodborne Pathogen, Listeria monocytogenes

Antibiotics ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 319 ◽  
Author(s):  
Marina Ceruso ◽  
Jason A. Clement ◽  
Matthew J. Todd ◽  
Fangyuan Zhang ◽  
Zuyi Huang ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Plant Extracts ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Foodborne Pathogen ◽  
The United States ◽  
Inhibitory Effect ◽  
Microscopic Level ◽  
Natural Antimicrobials ◽  
Minimal Inhibitory Concentrations

Listeria monocytogenes is a foodborne pathogen responsible for about 1600 illnesses each year in the United States (US) and about 2500 confirmed invasive human cases in European Union (EU) countries. Several technologies and antimicrobials are applied to control the presence of L. monocytogenes in food. Among these, the use of natural antimicrobials is preferred by consumers. This is due to their ability to inhibit the growth of foodborne pathogens but not prompt negative safety concerns. Among natural antimicrobials, plant extracts are used to inactivate L. monocytogenes. However, there is a large amount of these types of extracts, and their active compounds remain unexplored. The aim of this study was to evaluate the antibacterial activity against L. monocytogenes of about 800 plant extracts derived from plants native to different countries worldwide. The minimal inhibitory concentrations (MICs) were determined, and scanning electron microscopy (SEM) was used to verify how the plant extracts affected L. monocytogenes at the microscopic level. Results showed that 12 of the plant extracts had inhibitory activity against L. monocytogenes. Future applications of this study could include the use of these plant extracts as new preservatives to reduce the risk of growth of pathogens and contamination in the food industry from L. monocytogenes.

Inhibitory Effect of the Hybrid Bacteriocin Ent35-MccV on the Growth of Escherichia coli and Listeria monocytogenes in Model and Food Systems

2015 ◽  
Vol 8 (5) ◽  
pp. 1063-1075 ◽  
Author(s):  
Leonardo Acuña ◽  
Natalia S. Corbalan ◽  
Inmaculada C. Fernandez-No ◽  
Roberto D. Morero ◽  
Jorge Barros-Velazquez ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Food Systems ◽  
Inhibitory Effect

Inhibitory effect of sour orange (Citrus aurantium) juice on Salmonella Typhimurium and Listeria monocytogenes

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 421-425 ◽  
Author(s):  
Şeniz Karabıyıklı ◽  
Hüseyin Değirmenci ◽  
Mehmet Karapınar
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Inhibitory Effect ◽  
Sour Orange ◽  
Citrus Aurantium

Use of natural antimicrobials to improve the control of Listeria monocytogenes in a cured cooked meat model system

Meat Science ◽  
2011 ◽  
Vol 88 (3) ◽  
pp. 503-511 ◽  
Author(s):  
Y. Xi ◽  
G.A. Sullivan ◽  
A.L. Jackson ◽  
G.H. Zhou ◽  
J.G. Sebranek
Keyword(s):  
Listeria Monocytogenes ◽  
Model System ◽  
Natural Antimicrobials ◽  
Cooked Meat

Synergistic Effect of Plantaricin BM-1 Combined with Physicochemical Treatments on the Control of Listeria monocytogenes in Cooked Ham

2017 ◽  
Vol 80 (6) ◽  
pp. 976-981 ◽  
Author(s):  
Siqi Wu ◽  
Hongxing Zhang ◽  
Huimin Zhou ◽  
Junhua Jin ◽  
Yuanhong Xie
Keyword(s):  
Heat Treatment ◽  
Listeria Monocytogenes ◽  
Sodium Nitrite ◽  
Foodborne Pathogens ◽  
Meat Product ◽  
Inhibitory Effect ◽  
Ultrahigh Pressure ◽  
Combined Application ◽  
Cooked Ham ◽  
Synergistic Inhibitory Effect

ABSTRACT Plantaricin BM-1, a typical IIa bacteriocin, is produced by Lactobacillus plantarum BM-1, which can be isolated from a traditionally fermented Chinese meat product. This bacteriocin exhibits perfect thermal stability and broad inhibitory activity against certain foodborne pathogens. In this study, we investigated the effect of plantaricin BM-1 combined with physicochemical treatments (sodium nitrite, heat treatment, ultrahigh pressure technology) on the control of Listeria monocytogenes populations in cooked ham. According to our results, the addition of sodium nitrite (0.075 or 0.15 mg/mL) significantly inhibited the growth of L. monocytogenes in broth, plantaricin BM-1 combined with heat treatment reduced the viable counts of L. monocytogenes more than plantaricin BM-1 alone, and plantaricin BM-1 combined with sodium nitrite and heat treatment had the greatest antibacterial effect in broth. However, the addition of sodium nitrite or heat treatment alone did not inhibit the growth of L. monocytogenes in cooked ham. The combined application of 5,120 arbitrary units per gram (AU/g) plantaricin BM-1 and 0.075 mg/g sodium nitrite reduced L. monocytogenes significantly more effectively (by 1.97 log CFU/g) than application of 5,120 AU/g plantaricin alone. Plantaricin BM-1 application combined with sodium nitrite and heat treatment led to viable counts of L. monocytogenes below the level of detection for 49 days of storage. Moreover, in cooked ham treated with 5,120 AU/g plantaricin BM-1, 0.075 mg/g sodium nitrite, and ultrahigh pressure technology (400 MPa for 5 min), viable counts of L. monocytogenes were reduced by 5.79 log CFU/g compared with control samples at the end of storage. In conclusion, the combination of plantaricin BM-1 with physicochemical treatments had a synergistic inhibitory effect on L. monocytogenes in cooked ham.

Bactericidal Effect of Enterocin 4 on Listeria monocytogenes in a Model Dairy System

1997 ◽  
Vol 60 (1) ◽  
pp. 28-32 ◽  
Author(s):  
JOSE L. RODRIGUEZ ◽  
PILAR GAYA ◽  
MARGARITA MEDINA ◽  
MANUEL NUÑEZ
Keyword(s):  
Listeria Monocytogenes ◽  
Enterococcus Faecalis ◽  
Bactericidal Effect ◽  
Model System ◽  
Ewe's Milk

Enterococcus faecalis INIA 4 produced the bacteriocin enterocin 4 during growth in raw ewe's milk at 30°C. Enterocin activity reached 2,200 to 3,600 AU/ml after 8 h, with a 1 to 8% (vol/vol) level of inoculum from an 18-h culture. An enterocin activity of 500 AU/ml significantly decreased counts of Listeria monocytogenes Ohio when incubated for 6 h in a model system consisting of filtrates from cultures of E.faecalis INIA 4 in raw ewe's milk, at pH 6.0 and 30°C. However, an enterocin activity of 2,400 AU/ml was needed in the same conditions to significantly decrease counts of L. monocytogenes Scott A. All 22 wild L. monocytogenes strains isolated from ewe's milk and tested were inhibited by a filtrate containing 400 AU/ml of enterocin 4. Incubation in the filtrate for 6 h significantly lowered counts of 16 L. monocytogenes strains, and incubation for 24 h, counts of 21 strains.

Sign in / Sign up

Export Citation Format

Share Document