Growth of Listeria monocytogenes Restricted by Native Microorganisms and Other Properties of Fresh-Cut Spinach†

1997 ◽  
Vol 60 (8) ◽  
pp. 912-917 ◽  
Author(s):  
ISABELLE BABIC ◽  
A. E. WATADA ◽  
J. G. BUTA
Keyword(s):  
Listeria Monocytogenes ◽  
Pseudomonas Fluorescens ◽  
Inhibitory Effect ◽  
Mixed Cultures ◽  
Bacteriostatic Activity ◽  
Staphylococcus Xylosus ◽  
Freeze Dried ◽  
Fresh Cut ◽  
Spinach Leaves

A study was undertaken to investigate the cause of the bacteriostatic activity of fresh-cut spinach leaves against Listeria monocytogenes. L. monocytogenes was cultivated in pure tryptic soy broth for use as a monoculture, in tryptic soy broth containing 10 mg ml−1 of autoclaved or nonautoclaved freeze-dried spinach powder, and in tryptic soy broth in mixed cultures with various microorganisms isolated from fresh-cut spinach, including Pseudomonas fluorescens biovar I, P. fluorescens biovar III, Staphylococcus xylosus, and an undefined culture of mesophilic aerobic microorganisms (MAMs) isolated from freeze-dried spinach powder. These microorganisms were inoculated at 4.4 log CFU ml−1 and L. monocytogenes was inoculated at 2.4 and 4.4 log CFU ml−1 After 24 h of incubation at 30°C, the populations of the two inoculum levels L. monocytogenes increased to 9.0 and 9.6 log CFU ml−1 in the tryptic soy broth control, to 5.4 and 7.5 in nonautoclaved spinach powder cultures, and to 8.8 and 9.1 log CFU ml−1 in autoclaved spinach powder cultures; In mixed cultures with biovar I of P.fluorescens, L. monocytogenes increased to 7.4 and 8.6 log CFU ml−1; with biovar III to 7.7 and 9.1, with S. xylosus to 7.8 and 9.2, and with the MAMs to 7.1 and 8.0 CFU ml−1 in the low and high listerial inoculum cultures respectively. The LSD(0.05)of the means were 0.5 and 0.6, respectively. The freeze-dried spinach powder had an inhibitory effect on the growth of L. monocytogenes. The inhibitory effect was greatly decreased when the native microorganisms were almost eliminated by heating or irradiation. These results indicate that if L. monocytogenes is present as a contaminant on fresh-cut spinach, its growth probably will be restricted by native microorganisms.

scholarly journals Inhibitory Effect of Fresh-cut Spinach on Listeria monocytogenes

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 890C-890
Author(s):  
Isabelle Babic ◽  
Alley E. Watada
Keyword(s):  
Listeria Monocytogenes ◽  
Inhibitory Effect ◽  
Bacteriostatic Activity ◽  
Antimicrobial Compounds ◽  
Minimum Concentration ◽  
Vacuum Filtration ◽  
Freeze Dried ◽  
Maximum Inhibition ◽  
Fresh Cut ◽  
Spinach Leaves

Studies. were undertaken to investigate the cause of the bacteriostatic activity of spinach leaves against Listeria monocytogenes. Listeria monocytogenes was inoculated at the concentration 104 cells/ml in raw, autoclaved and vacuum filtration sterilized spinach macerates as well as in tryptic soy broth used as control. The concentrations after 24 h at 28C were 105, 5 × l06 and 105 cells/ml in respective spinach macerates and 4 × l08 cells/ml in tryptic soy broth. The anti-Listeria activity was still present in spinach macerates sterilized by vacuum filtration but strongly reduced in autoclaved macerates. Serial dilutions of freeze-dried spinach were tested on the growth of Listeria monocytogenes in tryptic soy broth. The minimum concentration for maximum inhibition was 10 mg·ml–1. The growth of Listeria monocytogenes in tryptic soy broth in mixed cultures with different microbial species isolated from spinach was not inhibited. In conclusion, the bacteriostatic activity against Listeria monocytogenes might be due to antimicrobial compounds present in spinach leaves.

scholarly journals SURVIVAL OF LISTERIA MONOCYTOGENES ON LIGHTLY PROCESSED SPINACH

HortScience ◽  
1995 ◽  
Vol 30 (2) ◽  
pp. 187g-188 ◽  
Author(s):  
Isabelle Babic ◽  
Alley E. Watada
Keyword(s):  
Listeria Monocytogenes ◽  
The Other ◽  
Bacteriostatic Activity ◽  
Antimicrobial Compounds ◽  
Vacuum Filtration ◽  
Aerobic Flora ◽  
Spinach Leaves

The population of Listeria monocytogenes inoculated on lightly processed spinach held at 5C or 10C remained constant for 9 days, whereas the populations of mesophilic aerobic flora, pseudomonas, and enterobacteria increased sharply. We studied the cause of the bacteriostatic activity of spinach leaves against L. monocytogenes. Listeria monocytogenes were inoculated at the concentration of 2 × 104 cells/ml in raw, autoclaved and vacuum filtration sterilized spinach macerates as well as in tryptic soy broth used as control. The concentrations after 24 hat 28C were 2 × 104, 4 × 107, and 4 × 105 cells/ml in respective spinach macerates and 4 × 108 cells/ml in tryptic soy broth. The anti-listeria activity was still present in spinach macerates sterilized by vacuum filtration but not in autoclaved macerates. In conclusion, the bacteriostatic activity against L. monocytogenes might be due to antimicrobial compounds present in spinach leaves or produced by the other microorganisms. Studies are being continued to identify the compounds involved in the anti-listeria activity.

scholarly journals Bacteriostatic Effect of Fresh-cut Spinach on Listeria spp.

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 490A-490
Author(s):  
Isabelle Babic ◽  
Alley E. Watada
Keyword(s):  
Repeated Measures ◽  
Fixed Effects ◽  
Significant Interaction ◽  
Mixed Model ◽  
Inhibitory Effect ◽  
Growth Data ◽  
Bacteriostatic Effect ◽  
Daily Growth ◽  
Freeze Dried ◽  
Fresh Cut

Fresh-cut spinach has been shown to have a bacteriostatic effect on Listeria monocytogenes ATCC 19111 (Babic et al., 1997). A study was undertaken to determine if this effect is noted on other species of Listeria and to determine if the spinach or the natural microorganisms on the spinach was the cause of the bacteriostatic effect. Six species of Listeria was cultivated in pure tryptic soy broth, tryptic soy broth containing freeze-dried spinach powder, or broth containing mesophilic aerobic microorganisms (MAM) isolated from spinach powder. The cultures were incubated at 10°C for 6 days and growth measured daily. Growth data were analyzed as four factor general linear repeated measures mixed model with species, treatment, and day as the fixed effects. The fixed effects showed a significant interaction between treatment × day and day × species. Results indicated that both the spinach and MAM had an inhibitory effect on Listeria as noted by the maximum population at 6 days, which was 8.8 Log10 cfu/ml in control, 6.4 in spinach powder cultures, and 7.4 in mixed cultures (P < 0.05). Of the six Listeria species, three L. monocytogenes were affected similarly whereas the remaining three, particularly L. innocua, were affected differently. In conclusion, the bacteriostatic effect of fresh-cut spinach differs with Listeria species and the native microorganisms play a major role as competitors.

Combined Effect of Storage Condition, Surface Integrity, and Length of Shelf Life on the Growth of Listeria monocytogenes and Spoilage Microbiota on Refrigerated Ready-to-Eat Products

2019 ◽  
Vol 82 (8) ◽  
pp. 1423-1432
Author(s):  
SHIYU CAI ◽  
RANDY W. WOROBO ◽  
ABIGAIL B. SNYDER
Keyword(s):  
Listeria Monocytogenes ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
Physical Damage ◽  
Product Systems ◽  
Fresh Cut ◽  
Fail Safe ◽  
Spinach Leaves

ABSTRACT Psychrotolerant growth of Listeria monocytogenes in ready-to-eat (RTE) foods increases the risk to food safety, particularly when spoilage does not occur prior to L. monocytogenes growth of &gt;1 log CFU/g. The purpose of this study was to evaluate the relative rates of quality deterioration and L. monocytogenes growth in six product systems (tomatoes, apples, fresh-cut cantaloupe, fresh-cut lettuce, baby spinach, and commercially processed turkey slices) under various conditions of refrigeration temperatures, atmospheres, and quality. Cantaloupe and spinach leaves supported &gt;1 log CFU/g growth of L. monocytogenes before product spoilage at both 4 and 9°C. In some cases, conditions that improved microbial quality by extending shelf life also allowed L. monocytogenes growth of &gt;1 log CFU/g before deterioration due to microbial spoilage. For example, storage with modified atmosphere packaging enhanced L. monocytogenes growth relative to spoilage microbiota in lettuce leaves (1.0-log increase 7 days before spoilage). In contrast, the use of secondary quality produce (i.e., apples, tomatoes, and lettuce with physical damage) reduced shelf life and, consequently, limited the time for L. monocytogenes proliferation. Therefore, spoilage cannot be considered a fail-safe indicator or proxy for limitation of shelf life across refrigerated RTE products.

Growth of Listeria monocytogenes in the Presence of Pseudomonas fluorescens at 7 or 13°C in Skim Milk

1989 ◽  
Vol 52 (12) ◽  
pp. 852-855 ◽  
Author(s):  
SEHAM A. FARRAG ◽  
ELMER H. MARTH
Keyword(s):  
Listeria Monocytogenes ◽  
Pseudomonas Fluorescens ◽  
Incubation Period ◽  
Skim Milk

Autoclaved samples of skim milk were inoculated with Listeria monocytogenes (strain Scott A, California or V7), Pseudomonas fluorescens (strain P26 or B52), or a combination of L. monocytogenes plus P. fluorescens, and incubated at 7 or 13°C for 8 weeks. McBride Listeria Agar was used to determine populations of L. monocytogenes (at 0, 7, 14, 28, 42, or 56 d), and Pseudomonas isolation agar to enumerate P. fluorescens. Growth of L. monocytogenes was somewhat enhanced after 7 d of incubation at 7 but not at 13°C in the presence of pseudomonads. However, after 14 d and until the end of the incubation period (56 d), slight inactivation of L. monocytogenes in the presence of P. fluorescens was observed. L. monocytogenes did not affect growth or survival of P. fluorescens; also, no marked changes in pH of the milk were caused either by L. monocytogenes alone or by L. monocytogenes plus P. fluorescens.

Effect of Gamma Radiation on the Reduction of Salmonella strains, Listeria monocytogenes, and Shiga Toxin–Producing Escherichia coli and Sensory Evaluation of Minimally Processed Spinach (Tetragonia expansa)

2014 ◽  
Vol 77 (10) ◽  
pp. 1768-1772 ◽  
Author(s):  
ANA CAROLINA B. REZENDE ◽  
MARIA CRYSTINA IGARASHI ◽  
MARIA TERESA DESTRO ◽  
BERNADETTE D. G. M. FRANCO ◽  
MARIZA LANDGRAF
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Gamma Radiation ◽  
Shiga Toxin ◽  
Radiation Doses ◽  
Minimally Processed ◽  
Tetragonia Expansa ◽  
Effects Of Irradiation On ◽  
Spinach Leaves

This study evaluated the effects of irradiation on the reduction of Shiga toxin–producing Escherichia coli (STEC), Salmonella strains, and Listeria monocytogenes, as well as on the sensory characteristics of minimally processed spinach. Spinach samples were inoculated with a cocktail of three strains each of STEC, Salmonella strains, and L. monocytogenes, separately, and were exposed to gamma radiation doses of 0, 0.2, 0.4, 0.6, 0.8, and 1.0 kGy. Samples that were exposed to 0.0, 1.0, and 1.5 kGy and kept under refrigeration (4°C) for 12 days were submitted to sensory analysis. D10-values ranged from 0.19 to 0.20 kGy for Salmonella and from 0.20 to 0.21 for L. monocytogenes; for STEC, the value was 0.17 kGy. Spinach showed good acceptability, even after exposure to 1.5 kGy. Because gamma radiation reduced the selected pathogens without causing significant changes in the quality of spinach leaves, it may be a useful method to improve safety in the fresh produce industry.

scholarly journals Determination of lethal concentration and antibacterial activity of commonly used disinfectants

1970 ◽  
Vol 1 (4) ◽  
pp. 102-105 ◽  
Author(s):  
M Alam ◽  
MM Rahman ◽  
MJ Foysal ◽  
MN Hossain
Keyword(s):  
Methylene Blue ◽  
Pseudomonas Fluorescens ◽  
Potassium Permanganate ◽  
Malachite Green ◽  
Copper Sulfate ◽  
Pathogenic Bacteria ◽  
Labeo Rohita ◽  
Inhibitory Effect ◽  
Lethal Concentration

The toxic effects of four disinfectants viz., copper sulfate (CuSO4), potassium permanganate (KMnO4), methylene blue and malachite green on fish and fish pathogenic bacteria Aeromonas sp., Pseudomonas fluorescens, Edwardsiella sp. and Flavobacterium sp. were investigated. Lethal concentration of the disinfectants to fingerlings of Labeo rohita was determined in aquarium by standard method. Lethal concentration of copper sulfate (CuSO4), potassium permanganate (KMnO4), methylene blue and malachite green against fish were found in 0.75ppm, 7ppm, 6ppm and 0.5ppm at 21.4hrs, 18hrs, 9.5hrs and 1.40hrs, respectively. Methylene blue at 4ppm and 5ppm concentration inhibited the growth of Pseudomonas fluorescens and 6ppm concentration suppressed the growth of Aeromonas sp. Copper sulfate (CuSO4) was effective only against Edwardsiella sp at concentration of 10ppm and 8ppm. Malachite green repressed the growth of all four tasted bacteria at a concentration of 1ppm. Potassium permanganate (KMnO4) was failed to exhibit any inhibitory effect on the bacteria even at 30ppm concentration. DOI: http://dx.doi.org/10.3329/ijns.v1i4.9738 IJNS 2011 1(4): 102-105

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