Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Lactate

1994 ◽  
Vol 57 (2) ◽  
pp. 108-113 ◽  
Author(s):  
GRETCHEN A. PELROY ◽  
MARK E. PETERSON ◽  
PAUL J. HOLLAND ◽  
MEL W. EKLUND
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Sodium Lactate ◽  
The Other ◽  
Water Phase ◽  
Smoked Salmon ◽  
Total Inhibition

Comminuted raw salmon containing various concentrations and combinations of sodium lactate, sodium chloride, and sodium nitrite was inoculated with 10 Listeria monocytogenes cells per g (150 cells/15-g sample), vacuum-packaged in oxygen-impermeable film and stored at 5 or 10°C. Samples were examined for growth of L. monocytogenes and total aerobic microorganisms at specific intervals for up to 50 d. Sodium lactate exhibited a concentration-dependent antilisterial effect that was enhanced by nitrite and/or increased concentrations of NaCl. At 5°C, total inhibition of L monocytogenes was achieved for up to 50 d by 2% sodium lactate in combination with 3% water-phase NaCl. At 10°C, total inhibition was achieved for up to 35 d by 3% sodium lactate in combination with 3% water-phase NaCl, or by 2% sodium lactate in combination with 125 ppm sodium nitrite and 3% water-phase NaCl. Sodium lactate and the other additives also inhibited growth of the aerobic microflora but to a lesser degree than L. monocytogenes.

Inhibition of Listeria monocytogenes in Cold-process (Smoked) Salmon by Sodium Nitrite and Packaging Method

1994 ◽  
Vol 57 (2) ◽  
pp. 114-119 ◽  
Author(s):  
GRETCHEN PELROY ◽  
MARK PETERSON ◽  
ROHINEE PARANJPYE ◽  
JAMIE ALMOND ◽  
MEL EKLUND
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Storage Time ◽  
Inoculum Size ◽  
Water Phase ◽  
Naturally Occurring ◽  
Smoked Salmon ◽  
Nacl Concentration

The behavior of Listeria monocytogenes in relation to sodium nitrite (NaNO2) in combination with sodium chloride (NaCl) was evaluated in cold-process (smoked) salmon during storage at 5 or 10°C in either oxygen-permeable film or vacuum-sealed impermeable film. Salmon slices containing either 3 or 5% water-phase NaCl, with or without 190–200 ppm of NaNO2, were inoculated with 10 or 327 CFU/g (150 or 4.9 × 103 CFU/15-g sample) of strain Scott A. The inhibitory contribution of NaNO2 was relative to inoculum size, storage time and temperature, packaging method, and concentration of NaCl. There was less growth of L. monocytogenes in vacuum-packaged samples as compared to those packaged in oxygen-permeable film. The most inhibition was achieved in vacuum-packaged products stored at 5°C, where NaNO2 in combination with 5% water-phase NaCl prevented any increase in a 10 CFU/g-inoculum during 34 d storage. At 10°C, inhibition was initially enhanced by NaNO2, but by 32 d L. monocytogenes populations had increased from a 10 CFU/g-inoculum to the range of 106 CFU/g in vacuum-packaged products and 108 CFU/g in permeable-film packaged products, regardless of NaNO2 or NaCl concentration. Growth of naturally occurring aerobic microorganisms was also inhibited by NaNO2 but to a lesser degree than L. monocytogenes.

Parameters for Control of Listeria monocytogenes in Smoked Fishery Products: Sodium Chloride and Packaging Method

1993 ◽  
Vol 56 (11) ◽  
pp. 938-943 ◽  
Author(s):  
MARK E. PETERSON ◽  
GRETCHEN A. PELROY ◽  
ROHINEE N. PARANJPYE ◽  
FRANK T. POYSKY ◽  
JAMIE S. ALMOND ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Vacuum Packaging ◽  
Water Phase ◽  
Smoked Fish ◽  
Rate Of Growth ◽  
A Cells ◽  
Smoked Salmon ◽  
Nacl Concentration ◽  
Fishery Products

The behavior of Listeria monocytogenes (10 Scott A cells per g) in cold-process (smoked) salmon containing 3, 5, or 6% water-phase NaCl was evaluated during 30 to 40 d storage at 5 or 10°C in either oxygen-permeable film or vacuum-sealed impermeable film. At 10°C, L. monocytogenes grew to 106 to 108 CFU/g by the second week, with no differences attributed to NaCl concentration except for an initial lag in the 6% NaCl samples. Vacuum packaging suppressed growth of L. monocytogenes by 10- to 100-fold in samples with 3 or 5% NaCl. Inhibition related to NaCl concentration was most apparent at 5°C and L. monocytogenes populations were held below 102 CFU/g by 6% NaCl. Growth of a 327 CFU/g inoculum was about 10-fold greater than a 10 CFU/g inoculum at 10°C and 100-fold greater at 5°C. Growth of two strains isolated from naturally contaminated, commercially prepared, cold-smoked fish did not differ from Scott A. The use of sugar in the product did not influence growth of L. monocytogenes. Maximum populations of aerobic microorganisms reached at 5 and 10°C were similar, although the rate of growth was somewhat delayed at 5°C, and some inhibition was shown by 5 and 6% NaCl and by vacuum packaging.

Comparison of Selective Direct Plating Media for Enumeration and Recovery of L. monocytogenes from Cold-process (smoked) Fish

1992 ◽  
Vol 55 (11) ◽  
pp. 905-909 ◽  
Author(s):  
ROHINEE N. PARANJPYE ◽  
GRETCHEN A. PELROY ◽  
MARK E. PETERSON ◽  
FRANK T. POYSKY ◽  
PAUL J. HOLLAND ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Lithium Chloride ◽  
Indicator System ◽  
Water Phase ◽  
Direct Plating ◽  
Selective Media ◽  
Smoked Fish ◽  
Smoked Salmon ◽  
Selective Agar ◽  
Added Salt

Three selective media were evaluated for direct plating recovery and enumeration of Listeria monocytogenes in the presence of high levels of a variety of microorganisms occurring on cold-process (smoked) salmon products. Sliced salmon was brined to contain either no added salt, 3, or 5% water-phase NaCl, or 3 or 5% NaCl plus 140 ppm NaNO2. The slices were packaged in oxygen-permeable film or sealed under vacuum in oxygen-impermeable film, and stored at 10°C or 5°C until total microbial loads reached 106 to 109 CFU/g. Oxford formulation of Listeria selective agar and Lee's modification of Listeria selective agar achieved quantitative recovery of 102 cells per ml of L. monocytogenes strain Scott A in the presence of diluted slurries of these fish containing 104 to 108 CFU/ml of background organisms. A modification of lithium chloride-phenylethanol-moxalactam agar containing an iron-esculin indicator system sometimes failed because of interfering growth by the background microflora.

scholarly journals Transcriptomic Analysis of the Adaptation of Listeria monocytogenes to Growth on Vacuum-Packed Cold Smoked Salmon

2015 ◽  
Vol 81 (19) ◽  
pp. 6812-6824 ◽  
Author(s):  
Silin Tang ◽  
Renato H. Orsi ◽  
Henk C. den Bakker ◽  
Martin Wiedmann ◽  
Kathryn J. Boor ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Molecular Mechanisms ◽  
Growth Parameters ◽  
Differential Expression Analysis ◽  
Foodborne Pathogen ◽  
Brain Heart Infusion ◽  
Enrichment Analysis ◽  
Water Phase ◽  
Content Type ◽  
Smoked Salmon

ABSTRACTThe foodborne pathogenListeria monocytogenesis able to survive and grow in ready-to-eat foods, in which it is likely to experience a number of environmental stresses due to refrigerated storage and the physicochemical properties of the food. Little is known about the specific molecular mechanisms underlying survival and growth ofL. monocytogenesunder different complex conditions on/in specific food matrices. Transcriptome sequencing (RNA-seq) was used to understand the transcriptional landscape ofL. monocytogenesstrain H7858 grown on cold smoked salmon (CSS; water phase salt, 4.65%; pH 6.1) relative to that in modified brain heart infusion broth (MBHIB; water phase salt, 4.65%; pH 6.1) at 7°C. Significant differential transcription of 149 genes was observed (false-discovery rate [FDR], <0.05; fold change, ≥2.5), and 88 and 61 genes were up- and downregulated, respectively, in H7858 grown on CSS relative to the genes in H7858 grown in MBHIB. In spite of these differences in transcriptomes under these two conditions, growth parameters forL. monocytogeneswere not significantly different between CSS and MBHIB, indicating that the transcriptomic differences reflect howL. monocytogenesis able to facilitate growth under these different conditions. Differential expression analysis and Gene Ontology enrichment analysis indicated that genes encoding proteins involved in cobalamin biosynthesis as well as ethanolamine and 1,2-propanediol utilization have significantly higher transcript levels in H7858 grown on CSS than in that grown in MBHIB. Our data identify specific transcriptional profiles ofL. monocytogenesgrowing on vacuum-packaged CSS, which may provide targets for the development of novel and improved strategies to controlL. monocytogenesgrowth on this ready-to-eat food.

Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil

2017 ◽  
Vol 23 (3) ◽  
pp. 277-288 ◽  
Author(s):  
Carla María Blanco-Lizarazo ◽  
Rubén Betancourt-Cortés ◽  
Angélica Lombana ◽  
Katerine Carrillo-Castro ◽  
Indira Sotelo-Díaz
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Atpase Activity ◽  
Sodium Nitrite ◽  
Storage Time ◽  
Sodium Lactate ◽  
Activity Inhibition ◽  
Thyme Essential Oil ◽  
Sensory Analyses ◽  
Quantitative Descriptive

The effects of the addition of nitrite at 200 ppm (N), sodium lactate 1.5% (L) and thyme essential oil at 100 ppm (T1) on Listeria monocytogenes behaviour and ATPase activity inhibition were evaluated, as well as lipid oxidation through the quantification of malonaldehydes, in sausage stored at 8 ℃ for 41 days and at 30 ℃ for 14 days. The changes in the colour profile were performed during storage time at 8 ℃. Quantitative descriptive sensory analyses were performed after two days at 4 ℃. At 8 ℃, the treatments with the highest inhibition on L. monocytogenes were L and N, without significant differences. In turn, at 30 ℃, the bacterium was most inhibited with treatment L, followed by T1 and N, without significant differences. A 44.1% and 19% inhibition of ATPase activity was detected in L and T1 treatments, respectively. At 8 ℃ and 30 ℃, malonaldehydes content was not different between the treatments. N presented the highest values of a* and concentration of metmyoglobin after 41 days at 8 ℃. The panel detected differences between T1 and N for the aroma in the descriptors spices and herbal.

scholarly journals Inhibition of Bacterial Growth, Enterotoxin Production, and Spore Outgrowth in Strains of Bacillus cereus by Bacteriocin AS-48

2002 ◽  
Vol 68 (3) ◽  
pp. 1473-1477 ◽  
Author(s):  
Hikmate Abriouel ◽  
Mercedes Maqueda ◽  
Antonio Gálvez ◽  
Manuel Martínez-Bueno ◽  
Eva Valdivia
Keyword(s):  
Sodium Chloride ◽  
Bacillus Cereus ◽  
Bacterial Growth ◽  
Sodium Nitrite ◽  
Bactericidal Activity ◽  
Sodium Lactate ◽  
Enterotoxin Production ◽  
Spore Outgrowth ◽  
Ph Range

ABSTRACT Bacteriocin AS-48 showed high bactericidal activity for mesophilic and psychrotrophic strains of Bacillus cereus over a broad pH range. AS-48 inhibition of the enterotoxin-producing strain LWL1 was enhanced by sodium nitrite, sodium lactate, and sodium chloride. The latter also enhanced AS-48 activity against strain CECT 131. Bacterial growth and enterotoxin production by strain LWL1 were completely inhibited at bacteriocin concentrations of 7.5 μg/ml. At subinhibitory bacteriocin concentrations, enterotoxin production decreased markedly and sporulation was delayed. Intact spores were resistant to AS-48 but became gradually sensitive to AS-48 during the course of germination.

Modeling Time to Inactivation of Listeria monocytogenes in Response to High Pressure, Sodium Chloride, and Sodium Lactate

2010 ◽  
Vol 73 (10) ◽  
pp. 1793-1802 ◽  
Author(s):  
ALYSSA M. YOUART ◽  
YANG HUANG ◽  
CYNTHIA M. STEWART ◽  
ROBIN M. KALINOWSKI ◽  
J. DAVID LEGAN
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
The United States ◽  
Sodium Lactate ◽  
High Pressure Processing ◽  
Inoculum Level ◽  
Poultry Products ◽  
Complete Inactivation ◽  
Inspection Service

A mathematical model was developed to predict time to inactivation (TTI) by high pressure processing of Listeria monocytogenes in a broth system (pH 6.3) as a function of pressure (450 to 700 MPa), inoculum level (2 to 6 log CFU/ml), sodium chloride (1 or 2%), and sodium lactate (0 or 2.5%) from a 4°C initial temperature. Ten L. monocytogenes isolates from various sources, including processed meats, were evaluated for pressure resistance. The five most resistant strains were used as a cocktail to determine TTI and for model validation. Complete inactivation of L. monocytogenes in all treatments was demonstrated with an enrichment method. The TTI increased with increasing inoculum level and decreasing pressure magnitude, from 1.5 min at 700 MPa and 2 log CFU/ml, to 15 min at 450 MPa and 6 log CFU/ml. Neither NaCl nor sodium lactate significantly influenced TTI. The model was validated with ready-to-eat, uncured, Australian retail poultry products, and with product specially made at a U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS)–inspected pilot plant in the United States. Data from the 210 individual product samples used for validation indicate that the model gives “fail-safe” predictions (58% with response as expected, 39% with no survivors where survivors expected, and only 3% with survivors where none were expected). This model can help manufacturers of refrigerated ready-to-eat meats establish effective processing criteria for the use of high pressure processing as a postlethality treatment for L. monocytogenes in accordance with FSIS regulations.

Effects and Interactions of Temperature, pH, Atmosphere, Sodium Chloride, and Sodium Nitrite on the Growth of Listeria monocytogenes

1989 ◽  
Vol 52 (12) ◽  
pp. 844-851 ◽  
Author(s):  
ROBERT L. BUCHANAN ◽  
HEIDI G. STAHL ◽  
RICHARD C. WHITING
Keyword(s):  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Exponential Growth ◽  
Chloride Content ◽  
Lag Phase ◽  
Growth Data ◽  
Phase Duration ◽  
Degree Of Protection ◽  
Cured Meats

The effects and interactions of temperature (5, 19, 28, 37°C), initial pH (6.0 and 7.5), atmosphere (aerobic and anaerobic), sodium chloride content (0.5 and 4.5%), and sodium nitrite concentration (0, 50, 100, 200, 1000 μg/ml) on the growth of Listeria monocytogenes Scott A were determined using Tryptose Phosphate Broth. Growth data were analyzed by regression analysis to generate “best-fit” Gompertz equations, which were used subsequently to calculate lag phase duration, exponential growth rate, generation time, and maximum population density values. The data indicated that the growth kinetics of L. monocytogenes was dependent on the interaction of the five variables, particularly in regard to exponential growth rates and lag phase durations. The data suggest that sodium nitrite can have significant bacteriostatic activity against L. monocytogenes and may provide cured meats with a degree of protection against this microorganism, particularly if employed in conjunction with a combination of acidic pH, vacuum packaging, high salt concentrations, and adequate refrigeration.

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