Modelling the survival of Listeria monocytogenes strains in soft lactic cheese following acid and salt stress exposures

Abstract

This study evaluated the survival responses of Listeria monocytogenes strains (individually and mixed) in a soft lactic cheese following acid and salt stress exposures. The Weibull and log‐linear with tail models were used to predict the survival responses of the pathogen in the cheese stored at 4°C for 15 days. Both models showed a good prediction accuracy for stressed L. monocytogenes cells (Af = 1·00) and higher prediction errors (Af = 1·12−1·14) for nonstressed cells. The inactivation rates (δ (d) and kmax (d−1)) were significantly lower (P < 0·05) for cells subjected to stress exposure indicating the enhanced tolerance to food stress. However, while enhanced tolerance appeared to be the main effect of stress pre‐exposure, in one susceptible strain (69), stress exposure led to higher rates of inactivation. When introduced into the food as mixed strains, one strain out‐lived others and remained as the sole survivor. Such strains that perhaps have a predilection for the food environment can provide more cautious estimates of kinetic parameters for predicting L. monocytogenes responses in foods especially if their stress‐hardened tolerant cells are used. Significance and Impact of the Study The ability to predict the growth and survival of Listeria monocytogenes in contaminated RTE foods is essential for listeriosis risk assessment. The results of this study provided valuable information on the kinetic parameters of survival of some L. monocytogenes strains found within the South African food environment. In addition to showing differences in the survival responses among strains, the study also showed the importance of the pre‐contamination state of the cells in influencing survival kinetics.

Listeria monocytogenes Pathogenesis: The Role of Stress Adaptation

“…Despite the benefits of such approaches, exposure to sub-lethal stresses can induce the development of adaptive stress tolerance responses that enhance the survival of pathogens when exposed to subsequent lethal stress along the food value chain [15]. Many sub-lethal stress hurdles employed in food preservation have been proven to induce adaptive tolerance to lethal stress treatments in L. monocytogenes [92][93][94][95][96]. Exposure to sub-lethal acid at pH 5.0, sub-lethal heat at 46 • C, and sub-lethal H 2 O 2 at 100 ppm H 2 O 2 induces tolerance to lethal acid at pH 3.5; lethal heat at 63 • C and lethal H 2 O 2 at 1000 ppm, respectively [95,97,98].…”

“…In addition to homologous adaptive responses, heterologous cross-adaptation between different stress factors also occurs [99]. For example, protection against lethal acid stress in L. monocytogenes can be induced by sub-lethal NaCl and heat stress exposures [96][97][98]. The development of adaptive responses has implications for pathogen survival in foods and, subsequently, in the GIT.…”

From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models

“…At first, a fraction of the population is rapidly inactivated and afterwards a slowing down in inactivation, which is known as the tailing effect, is noted. These non-linear survival behaviors have been described by the Geeraerd [79], Gompertz [81], and Weibull [75,80,82,84,109] primary models. The shoulder effect describes the existence of a lag period prior to inactivation representing the initial resistance of microorganisms.…”