Heat Resistance of Listeria monocytogenes

Doyle, M. Ellin; Mazzotta, Alejandro S.; Wang, Yichen; Wiseman, Dana W.; Scott, Virginia N.

doi:10.4315/0362-028x-64.3.410

Cited by 216 publications

(156 citation statements)

References 147 publications

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“…L. monocytogenes infections are particularly dangerous to certain risk groups, including pregnant women, the elderly, newborns, and immunocompromised patients (Doyle et al 2001;Liu 2006). The manifestations of listeriosis include meningoencephalitis, septicemia, abortion, and a high fatality rate of 30% (Liu 2004;McLauchlin et al 2004).…”

mentioning

confidence: 99%

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Slačanac¹,

Lučan²,

Hardi³

et al. 2012

Czech J. Food Sci.

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Slačanac V., Lučan M., Hardi J., Krstanović V., Koceva-Komlenić D. (2012): Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017. Czech J. Food Sci., 30: 321-329.The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of honey-sweetened fermented soymilk against Listeria monocytogenes strain was examined. Two monofloral honey types were added to soymilk before the fermentation: dark-coloured chestnut honey and light-coloured acacia honey. On the basis of our previous studies on cow and goat milks, the basic hypothesis of this study was that the addition of honey could influence the growth of Bifidobacterium lactis and Bifidobacterium longum during the fermentation of soymilk. The addition of honey also influenced the decrease of raffinose and stachyose contents during fermentation. Furthermore, a higher inhibitory potential was assumed against Listeria monocytogenes caused by the honey addition. The obtained results show that both types of honey influenced the fermentative activity and numbers of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 viable cells in soymilk. Chestnut honey strongly influenced the acidity increase during the soymilk fermentation. A disc assay showed that the development of the inhibition zones of the growth depended on the type and concentration of honey, as well as on the type of milk. The chestnut honey had generally a higher inhibitory effect than acacia honey.

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mentioning

confidence: 99%

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Slačanac¹,

Lučan²,

Hardi³

et al. 2012

Czech J. Food Sci.

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“…Frank and Koffi (1990) and Lee and Frank (1991) demonstrated the increased heat resistance of L. monocytogenes attached to glass and stainless steel. It has also been recognized that L. monocytogenes is more resistant to heat when tested in foods than when it is suspended in laboratory media (DOYLE et al, 2001). Salmonella resulted more resistant to heat when attached to muscle tissue (HUMPHREY; WILDE; ROWBURY, 1997).…”

Section: Effect Of Heatmentioning

confidence: 99%

Evaluation of the efficacy of commercial sanitizers against adhered and planktonic cells of Listeria monocytogenes and Salmonella spp.

Carballo

Araujo

2012

Food Sci. Technol

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Evaluation of the efficacy of commercial sanitizers against adhered and planktonic cells of Listeria monocytogenes and Salmonella spp. Avaliação da eficiência de desinfetantes comerciais contra células aderidas e planctônicas de Listeria monocytogenes e Salmonella spp.Julia CARBALLO 1 *, Ana-Belén ARAÚJO 1 IntroductionCross contamination of food products due to contact with food processing surfaces might be a major problem in the food industry (KUSUMANINGRUM et al., 2003a). The persistence of bacteria on surfaces has been suggested to relate to their attachment to food contact materials (GRAVESEN; LEKKAS; KNØCHEL, 2005;VALERIANO et al., 2012). Pathogenic bacteria may remain on equipment surfaces increasing the risks of transmission of diseases (SILVA et al., 2008;BELESSI et al., 2011).Salmonella spp. and Listeria monocytogenes are examples of pathogenic bacteria implicated in outbreaks associated with the ingestion of contaminated food (LO FO WONG et al., 2002;GANDHI;CHIKINDAS, 2007). It has been proved that Salmonella Typhimurium can survive up to four weeks on dry surfaces in high-enough populations to be transferred to foods immediately on contact (DAWSON et al., 2007). It has also been found that L. monocytogenes can be transferred from foods to surfaces (RODRIGUEZ; AUTIO; and reciprocally . Indeed, it has been shown that these bacteria are able to attach to food contact surfaces (SINDE; CARBALLO, 2000;MAI et al., 2006;OLIVEIRA et al., 2006).Research in this area has indicated that adherent microorganisms may be much more resistant to sanitizing compounds than planktonic cells (JOSEPH et al., 2001;KUSUMANINGRUM et al., 2003b; ALI et al., 2006).The efficacy of the cleaning and disinfection operations of surfaces in the food industry depends on the design and type of surfaces, as well as on the procedures and products used. The outcome of these operations is limited by the ability of bacteria ResumoNeste estudo, foi avaliada a atividade antimicrobiana de dois desinfetantes comerciais, individualmente e combinados com calor, contra três estirpes de Salmonella e três de Listeria monocytogenes. A eficácia dos desinfetantes foi investigada contra bactérias em suspensão e contra bactérias aderidas a três superfícies de contacto comuns na indústria de alimentos (aço inoxidável, politetrafluoretileno e borracha). Os ensaios foram realizados com base nas concentrações de desinfetantes recomendadas pelos fabricantes e em concentração dupla e quádrupla. As concentrações recomendadas não foram efetivas contra as bactérias, especialmente quando estas estavam aderidas às superfícies. Foi necessário o dobro ou o quádruplo da concentração recomendada de desinfetante para eliminar as bactérias em suspensão. Essas mesmas concentrações não foram suficientes para eliminar as bactérias aderidas. De forma a erradicá-las da superfície, foi necessário um tratamento com a concentração recomendada em combinação com calor. Os resultados indicaram que essas estirpes patogênicas podem sobreviver a tratamentos de desinfecção habitualmente...

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“…L. monocytogenes can multiply slowly at refrigeration temperatures, thereby challenging an important defense against food-borne pathogens. (Doyle et al, 2001). …”

Section: Listeria Monocytogenes In the Human And Animal Environmentmentioning

confidence: 99%

Studies on the Isolation of Listeria monocytogenes from Food, Water, and Animal Droppings: Environmental Health Perspective

Nwachukwu¹,

Orji²

2012

Environmental Health - Emerging Issues and Practice

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Heat Resistance of Listeria monocytogenes

Cited by 216 publications

References 147 publications

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017

Evaluation of the efficacy of commercial sanitizers against adhered and planktonic cells of Listeria monocytogenes and Salmonella spp.

Studies on the Isolation of Listeria monocytogenes from Food, Water, and Animal Droppings: Environmental Health Perspective

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