期刊
FOOD MICROBIOLOGY
卷 57, 期 -, 页码 103-108出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2016.02.005
关键词
Listeria monocytogenes; Persistent; Growth; Microtiter plate assay; Stress; Temperature; Sanitizers; Hydrogen peroxide; Quaternary ammonium compounds
资金
- Fundacao para a Ciencia e a Tecnologia (FCT) [Pest-OE/EQB/LA0016/2013]
- Fundo Europeu de Desenvolvimento Regional (FEDER), under Programa ON2, Eixo Prioritario - Competitividade, Inovacao e Conhecimento, Tipologia - Apoio a Entidades do Sistema Cientifico e Tecnologico [01-01, 01-01-01-24, NORTE-07-0124-FEDER-000052]
- FCT [SFRH/BD/71704/2010, SFRH/BPD/72617/2010]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/71704/2010] Funding Source: FCT
This study aimed to investigate the effect of different conditions, including temperature (37 degrees C, 22 degrees C, and 4 degrees C), NaCl concentrations (2.5%, 4%, and 8%), and acidity (pH = 5), on the growth response of persistent and non-persistent isolates of Listeria monocytogenes. The resistance to two common sanitizers (benzalkonium chloride and hydrogen peroxide) was also investigated. A selected group of 41 persistent and non-persistent L. monocytogenes isolates recovered from three cheese processing plants during a previous longitudinal study was assembled. Average lag time was similar for persistent and non-persistent isolates grown at 37 degrees C, 22 degrees C and 4 degrees C but significantly shorter (p < 0.05) for persistent isolates grown at 2.5%, 4% and 8% NaCl, and at pH 5. Average growth rates were significantly higher (p < 0.05) for persistent than for non-persistent isolates when grown at 22 degrees C, 2.5%, 4% and 8% NaCl, and at pH 5. These results suggest that persistent strains may be better adapted to grow under stressful conditions frequently encountered in food processing environments than non-persistent strains. No relation between persistence and resistance to the tested sanitizers was found. (C) 2016 Elsevier Ltd. All rights reserved.
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