The effect of various acidulants on the growth of Listeria monocytogenes

Farber, Jeffrey M.; Sanders, Gregory A.; Dunfield, S.; Prescott, Richard K.

doi:10.1111/j.1472-765x.1989.tb00319.x

Cited by 80 publications

(45 citation statements)

References 9 publications

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“…For vacuum packaging, the proportion was set to 0AE3 (Beumer et al 1996). Buchanan and Klawitter (1990), Buchanan and Phillips (1990) 141 66 Farber et al (1989Farber et al ( , 1992 Rosenow and Marth (1987a,b) 30 30 Marshall and Schmidt (1988) 19 19 Ryser and Marth (1988) 21 21 Schaack and Marth (1988) 14 14 Papageorgiou and Marth (1989a) 16 16 Pearson and Marth (1990) 12 12 Walker et al (1990) 12 12 Buchanan and Klawitter (1991) 2 2 El- Gazzar et al (1991) 12 12 Wang and Johnson (1992) 5 5 Zapico et al (1993) 6 6 Bajard (1996 12 12 Murphy et al (1996) 9 9 Cheese Marth (1987, 1989) 16 20 Genigeorgis et al (1991) 121 121 Abdalla et al (1993) 2 2 P. Garry, personal communication 1 1…”

Section: Growth Data Of L Monocytogenesmentioning

confidence: 99%

Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions

et al. 2005

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Aims: To evaluate the performances of models predicting the growth rate or the growth probability of Listeria monocytogenes in food. Methods and Results: Cardinal and square root type models including or not interactions between environmental factors and probability models were evaluated for their ability to describe the behaviour of L. monocytogenes in liquid dairy products, cheese, meat and seafood products. Models excluding interactions seemed sufficient to predict the growth rate of L. monocytogenes. However, the accurate prediction of growth/no-growth limits needed to take interactions into account. A complete and a simplified form (preservatives deducted) of a new cardinal model including interactions and parameter values were suggested to predict confidence limits for the growth rate of L. monocytogenes in food. This model could also be used for the growth probability prediction. Conclusions: The new cardinal model including interactions was efficient to predict confidence limits for the growth rate of L. monocytogenes and its growth probability in liquid dairy products, meat and seafood products. In cheese, the model was efficient to predict the absence of growth of the pathogen. Significance and Impact of the Study: The suggested model can be used for risk assessment and risk management concerning L. monocytogenes in dairy, meat and seafood products.

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Section: Growth Data Of L Monocytogenesmentioning

confidence: 99%

Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions

et al. 2005

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“…In the food chain, the bacterium is exposed to various stresses through sanitation, disinfection, heating, cooling, and the addition of food additives and preservatives. L. monocytogenes tolerates a wide variety of stressful conditions and is able to grow at temperatures as low as Ϫ1.5°C (24), in the pH range of 4.3 to 9.6 (17,51), in water activity down to 0.90 (40), and under anaerobic atmospheres (51).…”

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confidence: 99%

Roles of Four Putative DEAD-Box RNA Helicase Genes in Growth of Listeria monocytogenes EGD-e under Heat, pH, Osmotic, Ethanol, and Oxidative Stress Conditions

Markkula

Lindström

Johansson

et al. 2012

Appl Environ Microbiol

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ABSTRACTTo examine the role of the four putative DEAD-box RNA helicase genes ofListeria monocytogenesEGD-e in stress tolerance, the growth of the Δlmo0866, Δlmo1246, Δlmo1450, and Δlmo1722deletion mutant strains at 42.5°C, at pH 5.6 or pH 9.4, in 6% NaCl, in 3.5% ethanol, and in 5 mM H2O2was studied. Restricted growth of the Δlmo0866deletion mutant strain in 3.5% ethanol suggests that Lmo0866 contributes to ethanol stress tolerance ofL. monocytogenesEGD-e. The Δlmo1450mutant strain showed negligible growth at 42.5°C, at pH 9.4, and in 5 mM H2O2and a lower maximum growth temperature than the wild-type EGD-e, suggesting that Lmo1450 is involved in the tolerance ofL. monocytogenesEGD-e to heat, alkali, and oxidative stresses. The altered stress tolerance of the Δlmo0866and Δlmo1450deletion mutant strains did not correlate with changes in relative expression levels oflmo0866andlmo1450genes under corresponding stresses, suggesting that Lmo0866- and Lmo1450-dependent tolerance to heat, alkali, ethanol, or oxidative stress is not regulated at the transcriptional level. Growth of the Δlmo1246and Δlmo1722deletion mutant strains did not differ from that of the wild-type EGD-e under any of the conditions tested, suggesting that Lmo1246 and Lmo1722 have no roles in the growth ofL. monocytogenesEGD-e under heat, pH, osmotic, ethanol, or oxidative stress. This study shows that the putative DEAD-box RNA helicase geneslmo0866andlmo1450play important roles in tolerance ofL. monocytogenesEGD-e to ethanol, heat, alkali, and oxidative stresses.

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“…The pH permitting growth of L. monocytogenes at 4-5°C in brain heart infusion broth Sharar 1993) or 0·3-0·7 log 10 cfu or less L. monocytogenes cm −2 (Mead et al 1990;Faber and Peterkin 1991). The acidified with lactic acid amounted to 5·1-5·5 (Faber et al 1989), and in tryptone soya yeast extract broth to 4·5 (Conner stationary phase organisms employed in this study attach better to meat and are less sensitive to acid than starvation et al. 1990).…”

Section: ·8-9·0 ----------------------------------------------------mentioning

confidence: 94%

Fate of low temperature and acid‐adapted Yersinia enterocolitica and Listeria monocytogenes that contaminate lactic acid decontaminated meat during chill storage

Netten

Valentijn

Mossel³

et al. 1997

Journal of Applied Microbiology

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UI S I N 'T VE L D. 1997. Pathogens found in the environment of abattoirs may become adapted to lactic acid used to decontaminate meat. Such organisms are more acid tolerant than non-adapted parents and can contaminate meat after lactic acid decontamination (LAD). The fate of acid-adapted Yersinia enterocolitica and Listeria monocytogenes, inoculated on skin surface of pork bellies 2 h after LAD, was examined during chilled storage. LAD included dipping in 1%, 2% or 5% lactic acid solutions at 55°C for 120 s. LAD brought about sharp reductions in meat surface pH, but these recovered with time after LAD at ¼1-1·5 pH units below that of water-treated controls. Growth permitting pH at 4·8-5·2 was reached after 1% LAD in less than 0·5 d (pH 4·8-5·0), 2% LAD within 1·5 d (pH 4·9-5·1) and after 5% LAD (pH 5·0-5·2) within 4 d. During the lag on 2% LAD meat Y. enterocolitica counts decreased by 0·9 log 10 cfu per cm 2 and on 5% LAD the reduction was more than 1·4 log 10 cfu per cm 2 . The reductions in L. monocytogenes were about a third of those in Y. enterocolitica. On 1% LAD the counts of both pathogens did not decrease significantly. The generation times of Y. enterocolitica and L. monocytogenes on 2-5% LAD meats were by up to twofold longer than on water-treated controls and on 1% LAD-treated meat they were similar to those on water-treated controls. Low temperature and acid-adapted L. monocytogenes and Y. enterocolitica that contaminate skin surface after hot 2-5% LAD did not cause an increased health hazard, although the number of Gram-negative spoilage organisms were drastically reduced by hot 2-5% LAD and intrinsic (lactic acid content, pH) conditions were created that may benefit the survival and the growth of acid-adapted organisms.

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The effect of various acidulants on the growth of Listeria monocytogenes

Cited by 80 publications

References 9 publications

Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions

Growth rate and growth probability of Listeria monocytogenes in dairy, meat and seafood products in suboptimal conditions

Roles of Four Putative DEAD-Box RNA Helicase Genes in Growth of Listeria monocytogenes EGD-e under Heat, pH, Osmotic, Ethanol, and Oxidative Stress Conditions

Fate of low temperature and acid‐adapted Yersinia enterocolitica and Listeria monocytogenes that contaminate lactic acid decontaminated meat during chill storage

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