Impact of the contamination level and the background flora on the growth of Listeria monocytogenes
 in ready-to-eat diced poultry

Lardeux, Anne-Laure; Guillier, Laurent; Brasseur, Emilie Decourseulles; Doux, C.; Gautier, Jacques; Gnanou-Besse, N.

doi:10.1111/lam.12395

Cited by 12 publications

(10 citation statements)

References 32 publications

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“…The microstructure of the food matrix can also affect the growth by imposing physical constraints on microorganisms, by limiting the diffusion of essential nutrients and oxygen or preventing the diffusion of metabolic products (Aspridou et al, 2014 ; EFSA, 2018 ). Additional factors that can affect L. monocytogenes growth is the presence of competitive microflora as well as the socalled Jameson effect, which is expressed as L. monocytogenes growth cessation when lactic acid bacteria reach a critical population density markedly higher than L. monocytogenes (Lardeux et al , 2015 ). During the pit ripening, cheeses maintained intrinsic variables (a w 0.92 and pH around 5.1) values that may be hostile for the bacterial survival as L. innocua .…”

Section: Resultsmentioning

confidence: 99%

Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

et al. 2020

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Formaggio di Fossa di Sogliano is a traditional Italian Protected Designation of Origin (PDO) cheese ripened for a minimum of 5 months, with the feature of a ripening of at least 80 to at most 100 days in pits, digged into tuffaceous rocks according to medieval tradition of Italy. In this study, a challenge test using Listeria innocua as a surrogate of Listeria monocytogenes was performed, with the aim of increasing knowledge concerning the impact of the Fossa cheese process, and especially of the traditional ripening process of this PDO, on the behaviour of L. monocytogenes. Pasteurized milk was experimentally inoculated with 4.5 log CFU/mL cocktail by three L. innocua strains, and L. innocua and Mesophilic Lactic Acid Bacteria (LAB) counts as well as the evolution of temperatures, pH and aw values were monitored throughout the manufacturing and ripening processes. Throughout the ripening in maturation room a constant temperature of 8°C was observed reaching a temperature between 10 and 15.5°C during ripening into pit. In the final products data for LAB concentration, pH and aw values were roughly in accordance with literature, even if some differences were, probably due to variability of artisanal cheese productions. The numbers of L. innocua showed a slight decrease but remained stable until the end of ripening in maturation room, whereas a significant reduction of the microorganism was observed in the final product, at the end of the ripening into the pit. The findings give scientific evidence that the process of this PDO prevented the L. innocua growth, allowing us to speculate a similar behaviour of L. monocytogenes. Based on this study, the recommendation to extend as much as possible the ripening into pit (from 80 to 100 days) was provided to food business operators as a risk mitigation strategy to be implemented.

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Section: Resultsmentioning

confidence: 99%

Behavior of Listeria innocua during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

et al. 2020

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“…(, 2004) commented that yeast and moulds native to cantaloupe rind could play a significant role in this regard. As well, background microbes have been reported to negatively influence the growth of both L. innocua and L. monocytogenes in other food matrices (Francis & O'Beirne, ; Lardeux et al., ). The Listeria employed in our study displayed greater increases on (heat‐treated) melons that carried 3‐fold fewer time‐zero indigenous bacteria (Table ) and negligible amounts of yeast and moulds (Table ).…”

Section: Resultsmentioning

confidence: 99%

Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind‐Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization

Bezanson

Ells

Fan

et al. 2018

Journal of Food Science

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Water vapor (steam) at a high temperature can be used to sanitize the surface of fresh, whole cantaloupe melons in a continuous-feed manner. Both Listeria bacteria and spoilage organisms are markedly reduced from initial levels and survivor outgrowth severely restricted during subsequent refrigerated storage. This approach to microorganism control is likely most applicable in situations where rinds and flesh are to be separated immediately via further processing.

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“…As background flora in food matrices have been shown to inhibit growth of target bacteria (Vold et al, 2000;Lardeux et al, 2015;Biesta-Peters et al, 2019), enrichment procedures specific for Campylobacter recovery are important for food examinations. In this study, an effective procedure was developed to recover C. jejuni, C. coli, and C. lari at low abundance from refrigerated bone-in frog legs.…”

Section: Liumentioning

confidence: 99%

A Multiplex Quantitative Polymerase Chain Reaction Using Applied Biosystems 7500 Fast System for Simultaneous Identification of Three Campylobacter Species with Potential Applications to Food Analysis

Liu

2021

Foodborne Pathogens and Disease

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Consumption of Campylobacter-contaminated food is one of the most common causes of bacterial diarrhea. A previously developed quantitative polymerase chain reaction (qPCR) utilizing the SmartCycler instrument platform for identification of Campylobacter jejuni, Campylobacter coli, and Campylobacter lari had to be modified to address the recent discontinuation of the SmartCycler system. In this study, a multiplex qPCR assay was optimized on the Applied Biosystems 7500 Fast (AB7500F) platform to continue using qPCR for the identification of three target Campylobacter spp. AB7500F qPCR efficiencies obtained by testing reference genomic DNA (gDNA) were 90.9%, 86.4%, and 94.6% for C. jejuni, C. coli, and C. lari, respectively, with all correlation coefficient values >0.99. The qPCR results exhibited 100% specificity by testing gDNA samples from 37 non-target reference strains and 86 target strains (50 C. jejuni, 27 C. coli, and 9 C. lari strains) in this study. The lowest detection level using gDNA was 4, 7, and 2 genome copies per reaction for C. jejuni, C. coli, and C. lari, respectively. With a 2-day enrichment procedure, the qPCR method correctly detected target species in a spiked food matrix (frog leg, an aquaculture product). The sensitivity in 25 g food matrix was 4 colony-forming units (CFUs) for C. jejuni, 3 CFUs for C. coli, and 2 CFUs for C. lari. The results suggest that this AB7500F-based qPCR has potential applications for the identification of C. jejuni, C. coli, and C. lari in contaminated food.

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Impact of the contamination level and the background flora on the growth of Listeria monocytogenes in ready-to-eat diced poultry

Cited by 12 publications

References 32 publications

Behavior of <em>Listeria innocua</em> during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

Behavior of <em>Listeria innocua</em> during the manufacturing and pit-ripening of Formaggio di Fossa di Sogliano PDO cheese

Aerated Steam Sanitization of Whole Fresh Cantaloupes Reduces and Controls Rind‐Associated Listeria but Enhances Fruit Susceptibility to Secondary Colonization

A Multiplex Quantitative Polymerase Chain Reaction Using Applied Biosystems 7500 Fast System for Simultaneous Identification of Three Campylobacter Species with Potential Applications to Food Analysis

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