A Study of Factors Affecting Growth and Recovery of Listeria monocytogenes Scott A

Petran, Ruth L.; Zottola, E. A.

doi:10.1111/j.1365-2621.1989.tb03105.x

Cited by 115 publications

(55 citation statements)

References 16 publications

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“…The experiments conducted at 4°C showed the survival of L. monocytogenes in milk, as previously reported (Petran and Zottola, 1989). The inclusion of the nanoemulsion at 187.5 ppm LAE and 500 ppm CBO reduced the cell counts when compared to the control, but the reduction was much less than the treatment in Fig.…”

Section: Growth Kinetics Of Bacteria In 2% Reduced Fat Milkmentioning

confidence: 57%

Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80

Hilbig

Davidson

et al. 2016

International Journal of Food Microbiology

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Lauric arginate (LAE) is a water-soluble cationic surfactant which has antimicrobial activity against a broad spectrum of foodborne pathogens. Some spice essential oils are effective lipophilic antimicrobials. Combining both antimicrobials may reduce their usage levels and possible negative sensory impacts when applied in complex food matrices. The objective of this study was to combine a nonionic surfactant (Tween 80) with LAE to form stable nanoemulsions with cinnamon bark essential oil (CBO) and to characterize the antimicrobial activity of these nanoemulsions. CBO was homogenized at 1% w/w in the aqueous phase with 3% w/w Tween 80 and 0.05-0.375% w/w LAE, followed by heating at 90°C for 30min to obtain final emulsions. With 0.125% and higher LAE, transparent emulsions with ~100nm in hydrodynamic diameter were observed to be stable during 30-day storage at 21°C. Antimicrobial activities of the nanoemulsion prepared with Tween 80 and 0.375% w/w LAE were studied. The respective minimum inhibitory concentrations (MICs) of the nanoemulsion in tryptic soy broth (TSB) were 12, 7, and 8ppm LAE for Salmonella enteritidis, Escherichia coli O157:H7, and Listeria monocytogenes, while those of free LAE were 11, 6, and 6ppm, respectively. MICs of CBO were 400ppm for the tested bacteria and Tween 80 at 6% w/w did not show inhibitory effect. Growth kinetics of the bacteria in TSB treated with the nanoemulsion or individual components at concentrations corresponding to the MICs of free LAE showed that binding among the LAE and Tween 80 and CBO components resulted in the antibacterial activity of nanoemulsion being lower than same concentrations of free LAE and CBO. Conversely, little difference was observed for the individual antimicrobials and the nanoemulsion in 2% reduced fat milk, and 750ppm LAE and 2000ppm CBO were observed to be the dominant antimicrobial against Gram-positive and Gram-negative bacteria, respectively. The growth of L. monocytogenes in 2% reduced fat milk at 4°C was not observed when treated by the nanoemulsion corresponding to 187.5ppm LAE and 500ppm CBO. Therefore, stable and transparent nanoemulsions of EOs can be prepared with the combination of LAE and Tween 80 without compromising antimicrobial activities.

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Section: Growth Kinetics Of Bacteria In 2% Reduced Fat Milkmentioning

confidence: 57%

Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80

Hilbig

Davidson

et al. 2016

International Journal of Food Microbiology

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“…log N = log N 0 + IR (t-LPD) Eqn [7] where N = total number of cfu/mL at time t, N 0 = initial number of cfu/mL, IR = inactivation rate [log (cfu/mL)/d)] and LPD = lag phase duration (d).…”

Section: Inhibitory Effect Of the Acidsmentioning

confidence: 99%

Effect of Ascorbic Acid in Comparison to Citric and Lactic Acid onListeria monocytogenesInhibition at Refrigeration Temperatures

Giannuzzi

Zaritzky

1996

LWT - Food Science and Technology

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“…L. monocytogenes is not only present in a variety of different environments, but it also has the ability to grow at refrigeration temperatures (70), in a wide pH range (approximately 4 to 9.6) (53,54), and at high salt concentrations (up to 10%) (41). Despite the implementation of intensive control measures, eradication and control of L. monocytogenes in food processing environments remain considerable challenges.…”

mentioning

confidence: 99%

Diverse Geno- and Phenotypes of Persistent Listeria monocytogenes Isolates from Fermented Meat Sausage Production Facilities in Portugal

Ferreira

Barbosa

Stasiewicz

et al. 2011

Appl Environ Microbiol

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The persistence of Listeria monocytogenes in food-associated environments represents a key factor in transmission of this pathogen. To identify persistent and transient strains associated with production of fermented meat sausages in northern Portugal, 1,723 L. monocytogenes isolates from raw material and finished products from 11 processors were initially characterized by random amplification of polymorphic DNA (RAPD), PCR-based molecular serotyping, and epidemic clone characterization, as well as cadmium, arsenic, and tetracycline resistance typing. Pulsed-field gel electrophoresis (PFGE) typing of 240 representative isolates provided evidence for persistence of L. monocytogenes for periods of time ranging from 10 to 32 months for all seven processors for which isolates from different production dates were available. Among 50 L. monocytogenes isolates that included one representative for each PFGE pattern obtained from a given sample, 12 isolates showed reduced invasion efficiency in Caco-2 cells, including 8 isolates with premature stop codons in inlA. Among 41 isolates representing sporadic and persistent PFGE types, 22 isolates represented lysogens. Neither strains with reduced invasion nor lysogens were overrepresented among persistent isolates. While the susceptibility of isolates to lysogenic phages also did not correlate with persistence, it appeared to be associated with molecular serotype. Our data show the following.

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A Study of Factors Affecting Growth and Recovery of Listeria monocytogenes Scott A

Cited by 115 publications

References 16 publications

Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80

Physical and antimicrobial properties of cinnamon bark oil co-nanoemulsified by lauric arginate and Tween 80

Effect of Ascorbic Acid in Comparison to Citric and Lactic Acid onListeria monocytogenesInhibition at Refrigeration Temperatures

Diverse Geno- and Phenotypes of Persistent Listeria monocytogenes Isolates from Fermented Meat Sausage Production Facilities in Portugal

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