Kinetics of Growth and Inhibition of Listeria monocytogenes in the Presence of Antioxidant Food Additives

Yousef, Ahmed E.; Gajewski, Ronald J.; Marth, Elmer H.

doi:10.1111/j.1365-2621.1991.tb07962.x

Cited by 25 publications

(6 citation statements)

References 14 publications

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“…Many food-grade phenolic antioxidants, including TBHQ, have antimicrobial properties (13,45,60). TBHQ and HHP treatment also act synergistically when simultaneously applied to L. monocytogenes at pH 7.0 (8,58).…”

Section: Discussionmentioning

confidence: 99%

Relationship between Sublethal Injury and Microbial Inactivation by the Combination of High Hydrostatic Pressure and Citral or tert -Butyl Hydroquinone

Somolinos¹,

García²,

Pagán³

et al. 2008

Appl Environ Microbiol

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The aim was to investigate (i) the occurrence of sublethal injury in Listeria monocytogenes, Escherichia coli, and Saccharomyces cerevisiae after high hydrostatic pressure (HHP) treatment as a function of the treatment medium pH and composition and (ii) the relationship between the occurrence of sublethal injury and the inactivating effect of a combination of HHP and two antimicrobial compounds, tert-butyl hydroquinone (TBHQ) and citral. The three microorganisms showed a high proportion of sublethally injured cells (up to 99.99% of the surviving population) after HHP. In E. coli and L. monocytogenes, the extent of inactivation and sublethal injury depended on the pH and the composition of the treatment medium, whereas in S. cerevisiae, inactivation and sublethal injury were independent of medium pH or composition under the conditions tested. TBHQ alone was not lethal to E. coli or L. monocytogenes but acted synergistically with HHP and 24-h refrigeration, resulting in a viability decrease of >5 log 10 cycles of both organisms. The antimicrobial effect of citral depended on the microorganism and the treatment medium pH. Acting alone for 24 h under refrigeration, 1,000 ppm of citral caused a reduction of 5 log 10 cycles of E. coli at pH 7.0 and almost 3 log 10 cycles of L. monocytogenes at pH 4.0. The combination of citral and HHP also showed a synergistic effect. Our results have confirmed that the detection of sublethal injury after HHP may contribute to the identification of those treatment conditions under which HHP may act synergistically with other preserving processes.

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Section: Discussionmentioning

confidence: 99%

Relationship between Sublethal Injury and Microbial Inactivation by the Combination of High Hydrostatic Pressure and Citral or tert -Butyl Hydroquinone

Somolinos¹,

García²,

Pagán³

et al. 2008

Appl Environ Microbiol

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“…( 2 ) an increase in generation time, and/or (3) a decrease in maximum growth (Bahk et al 1990;Yousef et al 1991). Lacidin A inhibited S. uureus in BHI broth by increasing the lag period and generation time ( Table 4).…”

Section: Discussionmentioning

confidence: 99%

INHIBITION OF STAPHYLOCOCCUS AUREUS IN BUFFER, CULTURE MEDIA AND FOODS BY LACIDIN A, A BACTERIOCIN PRODUCED BY LACTOBACILLUS ACIDOPHILUS OSU133

Liao

Yousef

Chism

et al. 1994

Journal of Food Safety

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Thirty seven strains of lactobacilli and leuconostocs were screened for bacteriocin production. A bacteriocin‐like substance (designated lacidin A) was detected in culture filtrate of Lactobacillus acidophilus OSU133. Lacidin A inhibited Enterococcus faecalis, L. acidophilus, Lactobacillus delbrueckii subsp. lactis, and Staphylococcus aureus. The bacteriocinogenic nature of lacidin A was confirmed by eliminating the inhibitory effects of acid, hydrogen peroxide and phage and by loss of activity upon hydrolysis with proteolytic enzymes. The bacteriocin is relatively heat‐stable and has considerable bactericidal action against S. aureus in phosphate buffer. Lacidin A also demonstrated bacteriostatic action against S. aureus in brain heart infusion and heat‐treated milk and liquid whole egg.

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“…@)I. Yousef et al (1991) modeled the growth of Listeria monocytogenes Scott A in tryptose broth containing different concentrations of the antioxidants BHA and BHT. Growth data were fit using the logistic sigmoidal function [Eq.…”

Section: L(t)mentioning

confidence: 99%

Mathematical Modeling of Microbial Growth: A Review

Skinner

Larkin

Rhodehamel

1994

Journal of Food Safety

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The use of mathematical modeling of microbiological behavior to predict and evaluate food safety or shelf life is receiving considerable interest. Researchers are attempting to use mathematical equations that incolporate such critical growth factors as pH, a,, and NaCl content to predict microbial growth and/or toxin production in order to replace traditional time-intensive challenge studies. Predictive equations can be divided into probabilistic, regression, Arrhenius, and square root models. Models vary greatly in theory and complexity. Predictive models are used to monitor processes ranging from temperature during distribution to inventory control. They have been shown to be useful in product development and shelf-life estimation when safety is not an issue. Most models are generated by regression analysis of data obtained from I laboratory experiments. Statistically based models, even when conservatively derived, are not appropriate as the only criterion for evaluating food safety.

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Kinetics of Growth and Inhibition of Listeria monocytogenes in the Presence of Antioxidant Food Additives

Cited by 25 publications

References 14 publications

Relationship between Sublethal Injury and Microbial Inactivation by the Combination of High Hydrostatic Pressure and Citral or tert -Butyl Hydroquinone

Relationship between Sublethal Injury and Microbial Inactivation by the Combination of High Hydrostatic Pressure and Citral or tert -Butyl Hydroquinone

INHIBITION OF STAPHYLOCOCCUS AUREUS IN BUFFER, CULTURE MEDIA AND FOODS BY LACIDIN A, A BACTERIOCIN PRODUCED BY LACTOBACILLUS ACIDOPHILUS OSU133

Mathematical Modeling of Microbial Growth: A Review

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