scholarly journals Listeria monocytogenes sensitivity to antimicrobial treatments depends on cell origin

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Montanari Chiara ◽  
Tabanelli Giulia ◽  
Barbieri Federica ◽  
Mora Diego ◽  
Duncan Robin ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Specific Treatment ◽  
Antimicrobial Treatment ◽  
Partial Recovery ◽  
Food Matrix ◽  
Single Colony ◽  
Roast Beef ◽  
Favorable Conditions ◽  
Antimicrobial Treatments ◽  
Fresh Culture

AbstractIn this study we investigated how cell origin could affect the efficacy of an antimicrobial treatment (mild heating combined with terpenoids) in Listeria monocytogenes Scott A, considering cells from: 1. single colony, 2. glycerol stock, 3. cold adapted culture, and 4. fresh culture in stationary phase. After treatment, culturability on BHI medium and viability assessed by flow cytometry were evaluated. Our results showed that the cell origin significantly impacted viability and culturability of L. monocytogenes towards antimicrobial treatment. The mild heat treatment combined or not with terpenoids mainly affected culturability rather than viability, although the culturability of cells from single colony was less impacted. Therefore, to mimic the worst scenario, these latter were selected to contaminate Gorgonzola rind and roast beef slices and we evaluated the ability of L. monocytogenes cells to recover their culturability (on ALOA agar medium) and to growth on the food matrix stored at 4 °C for 7 days. Our results suggest that only Gorgonzola rind allowed a partial recovery of the culturability of cells previously heated in presence or not of terpens. In conclusion, we found a connection between the cell history and sensitivity toward an antimicrobial treatment, underlying the importance to standardize the experimental procedures (starting from the cells to be used in the assay) in the assessment of cell sensitivity to a specific treatment. Finally, our study clearly indicated that VBNC cells can resuscitate under favorable conditions on a food matrix, becoming a threat for consumer’s health.

Postpackage Pasteurization of Ready-to-Eat Deli Meats by Submersion Heating for Reduction of Listeria monocytogenes†

2002 ◽  
Vol 65 (6) ◽  
pp. 963-969 ◽  
Author(s):  
P. M. MURIANA ◽  
W. QUIMBY ◽  
C. A. DAVIDSON ◽  
J. GROOMS
Keyword(s):  
Listeria Monocytogenes ◽  
Meat Products ◽  
Current Data ◽  
Surface Phenomena ◽  
Surface Areas ◽  
Surface Imperfections ◽  
Product Surface ◽  
Roast Beef ◽  
Z Value ◽  
High Level

A mixed cocktail of four strains of Listeria monocytogenes was resuspended in product purge and added to a variety of ready-to-eat (RTE) meat products, including turkey, ham, and roast beef. All products were vacuum sealed in shrink-wrap packaging bags, massaged to ensure inoculum distribution, and processed by submersion heating in a precision-controlled steam-injected water bath. Products were run in pairs at various time-temperature combinations in either duplicate or triplicate replications. On various L. monocytogenes–inoculated RTE deli meats, we were able to achieve 2- to 4-log cycle reductions when processed at 195°F (90.6°C), 200°F (93.3°C), or 205°F (96.1°C) when heated from 2 to 10 min. High-level inoculation with L. monocytogenes (~107 CFU/ml) ensured that cells infiltrated the least processed surface areas, such as surface cuts, folds, grooves, and skin. D- and z-value determinations were made for the Listeria cocktail resuspended in product purge of each of the three meat categories. However, reduction of L. monocytogenes in product challenge studies showed much less reduction than was observed during the decimal reduction assays and was attributed to a combination of surface phenomena, including surface imperfections, that may shield bacteria from the heat and the migration of chilled purge to the product surface. The current data indicate that minimal heating regimens of 2 min at 195 to 205°F can readily provide 2-log reductions in most RTE deli meats we processed and suggest that this process may be an effective microbial intervention against L. monocytogenes on RTE deli-style meats.

Listeria monocytogenes in Food Matrix: Frequency and Effect of Antagonist Microbial

2014 ◽  
Vol 13 (3) ◽  
pp. 141-145 ◽  
Author(s):  
Fatima El Habib ◽  
My Mustapha Ennaji ◽  
Abdelmoula El Ouardi ◽  
Samira Senouci
Keyword(s):  
Listeria Monocytogenes ◽  
Food Matrix

Inactivation of Listeria monocytogenes on Frankfurters by Monocaprylin Alone or in Combination with Acetic Acid

2007 ◽  
Vol 70 (7) ◽  
pp. 1594-1599 ◽  
Author(s):  
MARILYN GARCIA ◽  
MARY ANNE ROSHNI AMALARADJOU ◽  
MANOJ KUMAR MOHAN NAIR ◽  
THIRUNAVUKKARASU ANNAMALAI ◽  
SUMAN SURENDRANATH ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Listeria Monocytogenes ◽  
Deionized Water ◽  
Negative Effect ◽  
Hedonic Scale ◽  
Objectively Measured ◽  
Antimicrobial Treatments ◽  
Population Counts ◽  
Control Samples

The antilisterial activity of monocaprylin (MC) and its combination with acetic acid (AA) on frankfurters was investigated. Each frankfurter was surface inoculated with a three-strain mixture of Listeria monocytogenes to obtain an inoculation level of 4.0 log CFU per frankfurter, and then dipped for 35 s in sterile deionized water (45 or 50°C) containing 1% ethanol (control), 50 mM MC plus 1% ethanol, 1% AA plus 1% ethanol, or 50 mM MC plus 1% AA plus 1% ethanol. Samples were vacuum packaged, stored at 4°C for 77 days, and analyzed for L. monocytogenes. Sensory odor and color of frankfurters were evaluated using a 9-point hedonic scale. Color was also objectively measured using the Minolta Chroma Meter. From day 0 to day 77, population counts of L. monocytogenes on frankfurters dipped in antimicrobial solutions at 50°C were consistently lower than the control counts. Similar results were observed for samples treated at 45°C. However, L. monocytogenes grew readily on control samples at both temperatures. Dipping of frankfurters in antimicrobial solutions (45 or 50°C) significantly reduced (P < 0.05) the populations of L. monocytogenes. After 70 days of storage, L. monocytogenes was completely killed in samples dipped in MC+AA solution at 50°C. The antimicrobial treatments did not affect the odor or color of the samples (P > 0.05). Overall, results indicated that dipping of frankfurters with MC reduced L. monocytogenes, and inclusion of AA further enhanced MC antilisterial activity, without any negative effect on odor or color.

Postprocess Control of Listeria monocytogenes on Commercial Frankfurters Formulated with and without Antimicrobials and Stored at 10°C

2006 ◽  
Vol 69 (1) ◽  
pp. 53-61 ◽  
Author(s):  
IFIGENIA GEORNARAS ◽  
PANAGIOTIS N. SKANDAMIS ◽  
KEITH E. BELK ◽  
JOHN A. SCANGA ◽  
PATRICIA A. KENDALL ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Lag Phase ◽  
Potassium Lactate ◽  
Potassium Benzoate ◽  
Sodium Diacetate ◽  
Specific Growth Rates ◽  
Spoilage Microflora ◽  
Antimicrobial Treatments ◽  
Microbiological Analyses ◽  
Different Sources

The antilisterial effect of postprocess antimicrobial treatments on commercially manufactured frankfurters formulated with and without a 1.5% potassium lactate–0.05% sodium diacetate combination was evaluated. Frankfurters were inoculated (ca. 3 to 4 log CFU/cm2) with 10-strain composite Listeria monocytogenes cultures originating from different sources. The inocula evaluated were cells grown planktonically in tryptic soy broth plus 0.6% yeast extract (30°C, 24 h) or in a smoked sausage homogenate (15°C, 7 days) and cells that had been removed from stainless steel coupons immersed in an inoculated smoked sausage homogenate (15°C, 7 days). Inoculated frankfurters were dipped (2 min, 25 ± 2°C) in acetic acid (AA; 2.5%), lactic acid (LA; 2.5%), potassium benzoate (PB; 5%), or Nisaplin (commercial form of nisin; 0.5%, equivalent to 5,000 IU/ml of nisin) solutions, or in Nisaplin followed by AA, LA, or PB, and were subsequently vacuum packaged and stored for 48 days at 10°C. In addition to microbiological analyses, sensory evaluations were performed with uninoculated samples that had been treated with AA, LA, or PB for 2 min. Initial L. monocytogenes populations were reduced by 1.0 to 1.8 log CFU/cm2 following treatment with AA, LA, or PB solutions, and treatments that included Nisaplin reduced initial levels by 2.4 to >3.8 log CFU/cm2. All postprocessing treatments resulted in some inhibition of L. monocytogenes during the initial stages of storage of frankfurters that were not formulated with potassium lactate–sodium diacetate; however, in all cases, significant (P < 0.05) growth occurred by the end of storage. The dipping of products formulated with potassium lactate–sodium diacetate in AA or LA alone—or in Nisaplin followed by AA, LA, or PB—increased lag-phase durations and lowered the maximum specific growth rates of the pathogen. Moreover, depending on the origin of the inoculum, this dipping of products led to listericidal effects. In general, differences in growth kinetics were obtained for the three inocula that were used to contaminate the frankfurters. Possible reasons for these differences include the presence of stress-adapted subpopulations and the inhibition of the growth of the pathogen due to high levels of spoilage microflora. The dipping of frankfurters in AA, LA, or PB did not (P > 0.05) affect the sensory attributes of the product when compared to the control samples. The data generated in this study may be useful to U.S. ready-to-eat meat processors in their efforts to comply with regulatory requirements.

Effectiveness of a Novel Rechargeable Polycationic N-Halamine Antibacterial Coating on Listeria monocytogenes Survival in Food Processing Environments

2020 ◽  
Vol 83 (11) ◽  
pp. 1974-1982
Author(s):  
GERARDO MEDINA ◽  
HARSHITA CHAUDHARY ◽  
YANG QIU ◽  
YUCHEN NAN ◽  
ARGENIS RODAS-GONZÁLEZ ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Surface Condition ◽  
Organic Load ◽  
Log Reduction ◽  
Food Contact Surfaces ◽  
Roast Beef ◽  
Steel Surfaces ◽  
The Difference ◽  
Steel Coupon

ABSTRACT The goal of this research was to evaluate the efficacy of a novel rechargeable nonleaching polycationic N-halamine coating applied to stainless steel food contact surfaces to reduce Listeria monocytogenes contamination on ready-to-eat (RTE) foods. Four L. monocytogenes strains were inoculated onto the charged (C; chlorine activated) or noncharged (NC) N-halamine–coated steel coupon surfaces that were either intact or scratched. After inoculation, test surfaces were incubated at 2, 10, and 25°C for 0, 48, and 72 h. L. monocytogenes transfer from coated adulterated surfaces to RTE meat (beef sausages and roast beef) was also tested at 2°C. L. monocytogenes on both intact-C and scratched-C surfaces was significantly reduced at all temperatures; however, in the presence of organic material, these coatings were more effective for reducing L. monocytogenes at 2 and 10°C than at 25°C (P < 0.05). In contrast, on NC intact and scratched surfaces, reduction at 25°C increased (P < 0.05), decreasing the difference in L. monocytogenes levels between charged and noncharged intact and scratched surfaces at this temperature. Overall, greater L. monocytogenes reduction was achieved on intact-C and scratched-C (4.1 ± 0.19 log CFU/cm2) than on intact-NC and scratched-NC (2.3 ± 0.19 log CFU/cm2) surfaces at all temperatures (P < 0.05). The combination of surface condition and chlorine with coupons exposed for 2 h at 2°C in the presence of an organic load (50% meat purge) did not significantly affect the bactericidal efficacy of the N-halamine coating. Regarding transfer to RTE meat, an overall 3.7-log reduction in L. monocytogenes was observed in sausages and roast beef. These findings suggest that a novel rechargeable N-halamine coating on stainless steel surfaces can inactivate L. monocytogenes. HIGHLIGHTS

Erratum to “Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes” [Food Microbiol. 25 (2008) 534–537]

2008 ◽  
Vol 25 (6) ◽  
pp. 837
Author(s):  
Richelle L. Beverly ◽  
Marlene E. Janes ◽  
Witoon Prinyawiwatkul ◽  
Hong K. No
Keyword(s):  
Listeria Monocytogenes ◽  
Roast Beef ◽  
Chitosan Films

Control of Listeria monocytogenes with Combined Antimicrobials on Beef Franks Stored at 4°C

2004 ◽  
Vol 67 (10) ◽  
pp. 2296-2301 ◽  
Author(s):  
MILAGROS UHART ◽  
SADHANA RAVISHANKAR ◽  
NICOLE D. MAKS
Keyword(s):  
Listeria Monocytogenes ◽  
Safety Issue ◽  
Meat Products ◽  
Sodium Lactate ◽  
Meat Processing ◽  
Bacterial Strains ◽  
Log Reduction ◽  
Sodium Diacetate ◽  
Packaged Beef ◽  
Antimicrobial Treatments

Contamination of ready-to-eat meat products such as beef franks with Listeria monocytogenes has become a major concern for the meat processing industry and an important food safety issue. The objective of this study was to determine the effectiveness of combinations of antimicrobials as aqueous dipping solutions to control L. monocytogenes on vacuum-packaged beef franks stored at 4°C for 3 weeks. Commercial beef franks were dipped for 5 min in three antimicrobial solutions: pediocin (6,000 AU), 3% sodium diacetate and 6% sodium lactate combined, and a combination of the three antimicrobials. Samples were then inoculated with 107 CFU/g of either four L. monocytogenes strains individually or a cocktail of the four strains, vacuum packaged, and stored at 4°C for 3 weeks. Sampling was carried out at day 0 and after 2 and 3 weeks of storage. Individual strains, as well as the cocktail, exhibited different responses to the antimicrobial treatments. After 2 and 3 weeks of storage at 4°C, pediocin-treated beef franks showed a less than 1-log reduction for all bacterial strains. Samples treated with the sodium diacetate–sodium lactate combination showed about a 1-log reduction after 2 weeks of storage for all strains and between a 1- and 2-log reduction after 3 weeks of storage, depending on the bacterial strain. When the three antimicrobials were combined, reductions ranged between 1 and 1.5 log units and 1.5 to 2.5 log units after 2 and 3 weeks of storage, respectively, at 4°C. These results indicate that the use of combined antimicrobial solutions for dipping treatments is more effective at inhibiting L. monocytogenes than treatments using antimicrobials such as pediocin separately.

Prepackage Surface Pasteurization of Ready-to-Eat Meats with a Radiant Heat Oven for Reduction of Listeria monocytogenes

2003 ◽  
Vol 66 (9) ◽  
pp. 1623-1630 ◽  
Author(s):  
NANDITHA GANDE ◽  
PETER MURIANA
Keyword(s):  
Listeria Monocytogenes ◽  
Treatment Time ◽  
Meat Products ◽  
Radiant Heat ◽  
Conveyor Belt ◽  
Treatment Temperature ◽  
Heat Processing ◽  
Processed Meat ◽  
Air Temperatures ◽  
Roast Beef

In this paper, a thermal process for the surface pasteurization of ready-to-eat (RTE) meat products for the reduction of Listeria monocytogenes on such products (turkey bologna, roast beef, corned beef, and ham) is described. The process involves the passage of products through a “tunnel” of heated coils on a stainless steel conveyor belt at various treatment times relevant to the manufacture of processed meat for the surface pasteurization of RTE meat products. Two inoculation procedures, dip and contact inoculation, were examined with the use of a four-strain cocktail of L. monocytogenes prior to heat processing. With the use of radiant heat prepackage surface pasteurization, 1.25 to 3.5-log reductions of L. monocytogenes were achieved with treatment times of 60 to 120 s and air temperatures of 475 to 750°F (246 to 399°C) for these various RTE meats. Reduction levels differed depending on the type of inoculation method used, the type of product used, the treatment temperature, and the treatment time. Prepackage pasteurization (60 s) was also combined with postpackage submerged water pasteurization for formed ham (60 or 90 s), turkey bologna (45 or 60 s), and roast beef (60 or 90 s), resulting in reductions of 3.2 to 3.9, 2.7 to 4.3, and 2.0 to 3.75 log cycles, respectively. These findings demonstrate that prepackage pasteurization, either alone or in combination with postpackage pasteurization, is an effective tool for controlling L. monocytogenes surface contamination that may result from in-house handling.

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