Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture

The incidence of Listeria monocytogenes in modified atmosphere packaged fresh-cut fruits and vegetables from chill cabinets of a supermarket in Ireland was investigated over a 2-year period. Overall, 9.58% of fresh-cut produce was contaminated with Listeria spp. Various species of Listeria were isolated from samples, including L. monocytogenes, L. seeligeri, L. innocua, L. welshimeri, and L. ivanovii. No fruit samples contained detectable L. monocytogenes. Overall, a total of 21 L. monocytogenes isolates (2.9% of samples) were recovered from a range of products, including dry coleslaw mix (80% shredded cabbage and 20% shredded carrot), bean sprouts, and leafy vegetables such iceberg, romaine, and radicchio lettuce and mixed salad leaves (curly endive, escarole, and radicchio leaves). Dry coleslaw mix appeared to have the highest incidence of Listeria contamination (20%) compared with other products. Listeria contamination was more frequent (P < 0.05) during the summer and autumn months than during the winter and spring months. The 21 L. monocytogenes isolates were subsequently subtyped by genomic macrorestriction techniques using ApaI with pulsed-field gel electrophoresis (PFGE). PFGE of digested DNA produced bands of 79 to 518 kb. Four PFGE profiles were identified, and approximately 50% of the isolates were associated with profile 1. This study indicates that fresh-cut vegetables packaged under a modified atmosphere can support growth of numerous species of Listeria, including L. monocytogenes.

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Incidence of Salmonella, Campylobacter jejuni, Campylobacter coli, and Listeria monocytogenes in Poultry Carcasses and Different Types of Poultry Products for Sale on the Belgian Retail Market

Journal of Food Protection ◽

10.4315/0362-028x-62.7.735 ◽

1999 ◽

Vol 62 (7) ◽

pp. 735-740 ◽

Cited By ~ 108

Author(s):

M. UYTTENDAELE ◽

P. DE TROY ◽

J. DEBEVERE

Keyword(s):

Listeria Monocytogenes ◽

Campylobacter Jejuni ◽

Broiler Chickens ◽

Salmonella Enteritidis ◽

Contamination Level ◽

Contamination Rate ◽

Campylobacter Coli ◽

Retail Market ◽

Salmonella Spp ◽

Poultry Products

From January 1997 to May 1998, 772 samples of poultry carcasses and poultry products for sale on the retail market in Belgium were analyzed for the presence of Salmonella spp., Salmonella Enteritidis, Campylobacter jejuni, C. coli, and Listeria monocytogenes per 100 cm2 or 25 g. Poultry samples were contaminated with Salmonella (36.5%), C. jejuni and C. coli (28.5%), and L. monocytogenes (38.2%). In about 12.3% of the poultry samples, the L. monocytogenes contamination level exceeded 1 CFU per g or cm2. Significant differences in pathogen contamination rates of poultry products were noticed between the poultry products originating from Belgian, French, and U.K. abattoirs. Poultry products derived from broiler chickens running free in pine woods until slaughtering age (12 to 13 weeks) had a significantly (P < 0.05) lower contamination rate of Salmonella than poultry products from enclosed broilers slaughtered at the age of 6 to 8 weeks. A significantly (P < 0.05) lower pathogen contamination rate was noted for Salmonella, C. jejuni, and C. coli for poultry cuts without skin compared to poultry cuts with skin on. An increase in pathogen contamination rate was noticed during cutting and further processing. To diminish C. jejuni, C. coli, Salmonella, and L. monocytogenes contamination rates, hygienic rules of slaughter and meat processing must be rigorously observed. At the moment, zero tolerance for these pathogens is not feasible, and there is a need to establish criteria allowing these pathogens to be present at reasonable levels in the examined poultry samples.

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Prevalence of fecal coliforms, Verotoxin Producing Escherichia coli, Campylobacter jejuni, C. coli, Salmonella and Listeria monocytogenes in Beef Offal

Japanese Journal of Food Microbiology ◽

10.5803/jsfm.32.209 ◽

2015 ◽

Vol 32 (4) ◽

pp. 209-214

Author(s):

Yukako SHIMOJIMA ◽

Miki IDA ◽

Yukari NISHINO ◽

Rie ISHITSUKA ◽

Sumiyo KURODA ◽

...

Keyword(s):

Escherichia Coli ◽

Listeria Monocytogenes ◽

Campylobacter Jejuni ◽

Fecal Coliforms

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Effect of Oxygen Stress on Growth and Survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under Different Storage Conditions

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-427 ◽

2015 ◽

Vol 78 (4) ◽

pp. 691-697 ◽

Cited By ~ 13

Author(s):

HAMZAH AL-QADIRI ◽

SHYAM S. SABLANI ◽

MAHMOUDREZA OVISSIPOUR ◽

NIVIN AL-ALAMI ◽

BYJU GOVINDAN ◽

...

Keyword(s):

Listeria Monocytogenes ◽

Campylobacter Jejuni ◽

Clostridium Perfringens ◽

Foodborne Pathogens ◽

Storage Conditions ◽

Growth And Survival ◽

Anoxic Conditions ◽

Initial Inoculum ◽

Log Reduction ◽

Packaged Food

This study investigated the growth and survival of three foodborne pathogens (Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes) in beef (7% fat) and nutrient broth under different oxygen levels. Samples were tested under anoxic (<0.5%), microoxic (6 to 8%), and oxic (20%) conditions during storage at 7°C for 14 days and at 22°C for 5 days. Two initial inoculum concentrations were used (1 and 2 log CFU per g of beef or per ml of broth). The results show that C. perfringens could grow in beef at 22°C, with an increase of approximately 5 log under anoxic conditions and a 1-log increase under microoxic conditions. However, C. perfringens could not survive in beef held at 7°C under microoxic and oxic storage conditions after 14 days. In an anoxic environment, C. perfringens survived in beef samples held at 7°C, with a 1-log reduction. A cell decline was observed at 2 log under these conditions, with no surviving cells at the 1-log level. However, the results show that C. jejuni under microoxic conditions survived with declining cell numbers. Significant increases in L. monocytogenes (5 to 7 log) were observed in beef held at 22°C for 5 days, with the lowest levels recovered under anoxic conditions. L. monocytogenes in refrigerated storage increased by a factor of 2 to 4 log. It showed the greatest growth under oxic conditions, with significant growth under anoxic conditions. These findings can be used to enhance food safety in vacuum-packed and modified atmosphere–packaged food products.

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Influence of argon modified atmosphere packaging on the growth potential of strains of Listeria monocytogenes and Escherichia coli

Food Control ◽

10.1016/j.foodcont.2015.06.010 ◽

2016 ◽

Vol 59 ◽

pp. 513-523 ◽

Cited By ~ 10

Author(s):

Victoria Heinrich ◽

Marija Zunabovic ◽

Lisa Nehm ◽

Johannes Bergmair ◽

Wolfgang Kneifel

Keyword(s):

Escherichia Coli ◽

Listeria Monocytogenes ◽

Modified Atmosphere Packaging ◽

Growth Potential ◽

Modified Atmosphere

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Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2010.01.026 ◽

2010 ◽

Vol 141 ◽

pp. S140-S146 ◽

Cited By ~ 15

Author(s):

Nada Smigic ◽

Andreja Rajkovic ◽

Dennis Sandris Nielsen ◽

Nils Arneborg ◽

Henrik Siegumfeldt ◽

...

Keyword(s):

Lactic Acid ◽

Campylobacter Jejuni ◽

Chlorine Dioxide ◽

Modified Atmosphere

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Effect of Potassium Lactate and a Potassium Lactate–Sodium Diacetate Blend on Listeria monocytogenes Growth in Modified Atmosphere Packaged Sliced Ham

Journal of Food Protection ◽

10.4315/0362-028x-70.10.2297 ◽

2007 ◽

Vol 70 (10) ◽

pp. 2297-2305 ◽

Cited By ~ 22

Author(s):

L. A. MELLEFONT ◽

T. ROSS

Keyword(s):

Listeria Monocytogenes ◽

Organic Acid ◽

Shelf Life ◽

Storage Temperature ◽

Modified Atmosphere ◽

Acid Salt ◽

Potassium Lactate ◽

Sodium Diacetate ◽

Potential Inhibitors ◽

And Storage

Two commercially available organic acid salts, potassium lactate (PURASAL HiPure P) and a potassium lactate–sodium diacetate blend (PURASAL Opti.Form PD 4), were assessed as potential inhibitors of Listeria monocytogenes growth in modified atmosphere packaged (MAP) sliced ham in challenge studies. The influence of the initial inoculation level of L. monocytogenes (101 or 103 CFU g−1) and storage temperature (4 or 8°C) was also examined. The addition of either organic acid salt to MAP sliced ham strongly inhibited the growth of L. monocytogenes during the normal shelf life of the product under ideal refrigeration conditions (4°C) and even under abusive temperature conditions (i.e., 8°C). During the challenge studies and in the absence of either organic acid salt, L. monocytogenes numbers increased by 1,000-fold after 20 days at 8°C and 10-fold after 42 days at 4°C. Both organic acid salt treatments were found to be listeriostatic rather than listericidal. The addition of either organic acid salt to the MAP ham also reduced the growth of indigenous microflora, i.e., aerobic microflora and lactic acid bacteria. The influence of these compounds on the risk of listeriosis in relation to product shelf life is discussed.

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Growth Potential of Listeria monocytogenes on Refrigerated Spinach and Rocket Leaves in Modified Atmosphere Packaging

Foods ◽

10.3390/foods9091211 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1211

Author(s):

Paul Culliney ◽

Achim Schmalenberger

Keyword(s):

Listeria Monocytogenes ◽

Modified Atmosphere Packaging ◽

Growth Curves ◽

High Growth ◽

Food Product ◽

Growth Potential ◽

Modified Atmosphere ◽

Visual Appearance ◽

Iceberg Lettuce ◽

Duration Of Storage

Minimally processed ready-to-eat (RTE) vegetables are increasingly consumed for their health benefits. However, they also pose a risk of being ingested with food-borne pathogens. The present study investigated the ability of RTE spinach and rocket to support the growth of Listeria monocytogenes as previous studies provided contradicting evidence. Findings were compared to growth on iceberg lettuce that has repeatedly been shown to support growth. Products were inoculated with a three-strain mix of L. monocytogenes at 10 and 100 cfu g−1 and stored in modified atmosphere (4 kPa O2, 8 kPa CO2) at 8 °C over 7–9 days. Spinach demonstrated the highest growth potential rate of 2 to 3 log10 cfu g−1 over a 9-day period with only marginal deterioration in its visual appearance. Growth potential on rocket was around 2 log10 cfu g−1 over 9 days with considerable deterioration in visual appearance. Growth potential of iceberg lettuce was similar to that of rocket over a 7-day period. Growth curves fitted closely to a linear growth model, indicating none to limited restrictions of growth over the duration of storage. The high growth potentials of L. monocytogenes on spinach alongside the limited visual deterioration highlight the potential risks of consuming this raw RTE food product when contaminated.

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Fate of Listeria monocytogenes on Modified-Atmosphere Packaged Turkey Roll Slices

Journal of Food Protection ◽

10.4315/0362-028x-57.12.1098 ◽

1994 ◽

Vol 57 (12) ◽

pp. 1098-1100 ◽

Cited By ~ 23

Author(s):

J. M. FARBER ◽

E. DALEY

Keyword(s):

Listeria Monocytogenes ◽

Shelf Life ◽

Modified Atmosphere ◽

Potential Growth ◽

Modified Atmospheres ◽

Co2 Levels

The growth of Listeria monocytogenes on turkey roll slices stored at 4 and 10°C under a variety of different modified-atmospheres (Ms) was examined. While increasing in numbers on turkey roll slices stored in air, or in environments containing CO2 levels of 30 or 50% (remainder N2), L. monocytogenes was inhibited by a MAs containing 70% CO2, 30% N2. In all cases, Listeria did not grow as well in any of the MAs as compared to air. In addition, for all MAs tested, pseudomonads were inhibited to an equal or greater extent than L. monocytogenes. It is recommended that any MA-packaged turkey sandwiches with a shelf-life approaching 30 days, should be stored in a MA containing at least 70% CO2 to guard against the potential growth of L. monocytogenes.

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