Antimicrobial treatments to control Listeria monocytogenes in queso fresco

Lourenço, António; Kamnetz, Mary B.; Gadotti, Camila; Diez-Gonzalez, Francisco

doi:10.1016/j.fm.2016.12.014

Cited by 38 publications

(26 citation statements)

References 37 publications

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“…Changes in cell membrane composition can be attributed to acid tolerance in L. monocytogenes, in which diffusion of fatty acids across the membrane is inhibited, resulting in more rigid cell membranes (Beales, 2004), and subsequently, partially decreasing sensitivity to nisin. Furthermore, it has been shown that L. monocytogenes uses a glutamate decarboxylase system to survive acid stress (Cotter et al, 2001;Begley et al, 2010;Lourenco et al, 2017). GadD1 catalyzes the breakdown of glutamate intoaminobutyrate and carbon dioxide, forming ATP, which could restore intracellular levels of ATP that are depleted by nisin activity on the cell (van Schaik et al, 1999), and thus lead to reduced sensitivity to nisin.…”

Section: Nisin Efficacy Is Enhanced At Lower Storage Temperaturesmentioning

confidence: 99%

Nevertheless, She Resisted – Role of the Environment on Listeria monocytogenes Sensitivity to Nisin Treatment in a Laboratory Cheese Model

et al. 2020

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The growth of Listeria monocytogenes on refrigerated, ready-to-eat food products is a major health and economic concern. The natural antimicrobial nisin targets the bacterial cell wall and can be used to inhibit L. monocytogenes growth on cheese. Cell wall composition and structure, and therefore the efficacy of cell wall acting control strategies, can be severely affected by environmental and stress conditions. The goal of this study was to determine the effect of a range of pH and temperatures on the efficacy of nisin against several strains of L. monocytogenes in a lab-scale, cheese model. Cheese was made with or without the addition of nisin at different pH and then inoculated with L. monocytogenes; L. monocytogenes numbers were quantified after 1, 7, and 14 days of incubation at 6, 14, or 22 • C. While our data show that nisin treatment is able to reduce L. monocytogenes numbers, at least initially, growth of this pathogen can occur even in the presence of nisin, especially when cheese is stored at higher temperatures. Several environmental factors were found to affect nisin efficacy against L. monocytogenes. For example, nisin is more effective when cheese is stored at lower temperatures. Nisin is also more effective when cheese is made at higher pH (6 and 6.5), compared to cheese made at pH 5.5, and this effect is at least partially due to the activity of cell envelope modification genes dltA and mprF. Serotype was also found to affect nisin efficacy against L. monocytogenes; serotype 4b strains showed lower susceptibility to nisin treatment compared to serotype 1/2 strains. Overall, our results highlight the importance of considering environmental conditions specific to a food matrix when developing and applying nisin-based intervention strategies against L. monocytogenes.

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Section: Nisin Efficacy Is Enhanced At Lower Storage Temperaturesmentioning

confidence: 99%

Nevertheless, She Resisted – Role of the Environment on Listeria monocytogenes Sensitivity to Nisin Treatment in a Laboratory Cheese Model

et al. 2020

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“…However, addition of CA at these concentrations reduced milk pH and increases the risk of negative changes to consumer acceptability. For example, the addition of CA to fresh cheese curds during manufacture at 1.09 g/ kg (1,090 mg/kg) resulted in cheeses with significantly reduced consumer acceptability scores when compared with untreated and commercial controls (Lourenço et al, 2017). Antimicrobial Activity of LAE.…”

Section: Efficacy Of Individual Antimicrobial Treatmentsmentioning

confidence: 99%

Control of Listeria monocytogenes in whole milk using antimicrobials applied individually and in combination

Kozak

Brown

Bobak

et al. 2018

Journal of Dairy Science

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Dairy product recalls and dairy-related illnesses are often the result of contamination with Listeria monocytogenes, which can occur throughout the dairy production and supply chains. The use of antimicrobial compounds is one practical approach for controlling pathogen survival and growth in foods. The goal of this study was to use fluid milk as a model system to identify listeristatic or listericidal treatments that show promise for application in fluid milk and for further evaluation in other dairy products (e.g., cheese). Caprylic acid (CA), ε-polylysine (EPL), hydrogen peroxide, lauric arginate (LAE), and sodium caprylate (SC) were added individually or in combination to whole milk inoculated with L. monocytogenes at ˜4 log cfu/mL. Samples were stored at 7°C for 21 d, and L. monocytogenes counts were determined weekly. Inhibitory concentrations of LAE (800 mg/L) and EPL (100-400 mg/L), as well as SC and CA (3,200 mg/L each), were identified. The addition of EPL at 800 mg/L reduced L. monocytogenes counts by >3 log cfu/mL from initial inoculation levels after 21 d. Addition of hydrogen peroxide to milk reduced counts by >3 log cfu/mL from initial inoculation within 24 h (400 and 800 mg/L) or by d 7 (200 mg/L). Although the combinatory treatments of EPL + CA, EPL + LAE, and LAE + SC were characterized as indifferent, EPL + SC worked synergistically to reduce L. monocytogenes populations in milk over 21 d. Overall, these data identify potential antimicrobial treatments to control L. monocytogenes in milk and serve as a foundation for the continued development of antimicrobial controls for L. monocytogenes in dairy products.

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“…Bacteriocins, especially those produced by lactic acid bacteria (LAB), are useful compounds to be applied in food industry. In fact, many of the producer bacteria are regarded as safe (GRAS) or enjoy the status of qualified presumption of safety (QPS), which favors their usage in foods (Cotter et al, 2005 ; Gálvez et al, 2007 ; Lianou et al, 2017 ; Lourenço et al, 2017 ; Mills et al, 2017 ). The main purpose of this study was to assess the potential of bacteriocins and their in vitro synergistic effects in combination against four species of Staphylococcus isolated from a sample of Spanish goat cheeses.…”

Section: Discussionmentioning

confidence: 99%

“…In fact, the great potential of bacteriocins used in conjunction with or as potential alternatives to antibiotics, is one of the most promising options in the next wave of antibacterial compounds (Cavera et al, 2015 ). Nevertheless, the field where combination of bacteriocins has met more application is the food industry, where they have shown broad potential, a long record of safety and control over undesirable bacteria (Cotter et al, 2005 ; Gálvez et al, 2007 ; Lianou et al, 2017 ; Lourenço et al, 2017 ; Mills et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

LAB Bacteriocins Controlling the Food Isolated (Drug-Resistant) Staphylococci

et al. 2018

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Staphylococci are a group of microorganisms that can be often found in processed food and they might pose a risk for human health. In this study we have determined the content of staphylococci in 7 different fresh goat-milk cheeses. These bacteria were present in all of them, ranging from 103 to 106 CFU/g based on growth on selective media. Thus, a set of 97 colonies was randomly picked for phenotypic and genotypic identification. They could be clustered by RAPD-PCR in 10 genotypes, which were assigned by 16S rDNA sequencing to four Staphylococcus species: Staphylococcus aureus, Staphylococcus chromogenes, S. simulans, and S. xylosus. Representative strains of these species (n = 25) were tested for antibiotic sensitivity, and 11 of them were resistant to at least one of the antibiotics tested, including erythromycin, amoxicillin-clavulanic acid and oxacillin. We also tested two bacteriocins produced by lactic acid bacteria (LAB), namely the circular bacteriocin AS-48 and the lantibiotic nisin. These peptides have different mechanism of action at the membrane level. Nevertheless, both were able to inhibit staphylococci growth at low concentrations ranging between 0.16–0.73 μM for AS-48 and 0.02–0.23 μM for nisin, including the strains that displayed antibiotic resistance. The combined effect of these bacteriocins were tested and the fractional inhibitory concentration index (FICI) was calculated. Remarkably, upon combination, they were active at the low micromolar range with a significant reduction of the minimal inhibitory concentration. Our data confirms synergistic effect, either total or partial, between AS-48 and nisin for the control of staphylococci and including antibiotic resistant strains. Collectively, these results indicate that the combined use of AS-48 and nisin could help controlling (pathogenic) staphylococci in food processing and preventing antibiotic-resistant strains reaching the consumer in the final products.

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Antimicrobial treatments to control Listeria monocytogenes in queso fresco

Cited by 38 publications

References 37 publications

Nevertheless, She Resisted – Role of the Environment on Listeria monocytogenes Sensitivity to Nisin Treatment in a Laboratory Cheese Model

Nevertheless, She Resisted – Role of the Environment on Listeria monocytogenes Sensitivity to Nisin Treatment in a Laboratory Cheese Model

Control of Listeria monocytogenes in whole milk using antimicrobials applied individually and in combination

LAB Bacteriocins Controlling the Food Isolated (Drug-Resistant) Staphylococci

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