Literature DB >> 17265862

Effect of acid adaptation on growth during storage at 10 degrees C and resistance to simulated gastric fluid of Listeria monocytogenes inoculated onto bologna formulated with or without antimicrobials.

Giovanni Formato1, Ifigenia Geornaras, Ioanna M Barmpalia, Panagiotis N Skandamis, Keith E Belk, John A Scanga, Patricia A Kendall, Gary C Smith, John N Sofos.   

Abstract

The fate of acid-adapted and nonadapted Listeria monocytogenes inoculated onto bologna slices (formulated with or without antimicrobials) was examined during storage and after exposure to in vitro gastric challenge. Bologna slices formulated with no antimicrobials (control), 3% sodium lactate (SL), or 1.8% SL plus 0.25% sodium diacetate (SD) were inoculated (2 log CFU/cm2) with a 10-strain composite of acid-adapted or nonadapted L. monocytogenes strains. Growth or survival of the two inocula on bologna was evaluated during vacuum-packaged storage (10 degrees C) for up to 36 days. Survival of previously acid-adapted or nonadapted L. monocytogenes on stored bologna exposed to simulated gastric fluid (adjusted to pH 1.0 with HCl) for 20, 40, and 60 min also was determined. As expected, inclusion of antimicrobials in the product formulation inhibited growth of L. monocytogenes during storage of vacuum-packaged bologna compared with growth on control samples. Acid adaptation of L. monocytogenes prior to product inoculation did not affect subsequent survival or growth on bologna or resistance to simulated gastric fluid (P > 0.05). Survival of L. monocytogenes exposed to simulated gastric fluid during storage increased with product age, growth phase of the cells, and possibly age of the cells, particularly for control samples (no antimicrobials), in which the pathogen grew uninhibited to approximately 6 log CFU/cm2 by day 8 of storage. Inhibition of L. monocytogenes growth on product formulated with antimicrobials was associated with only sporadic and small numbers of survivors following exposure of these samples to simulated gastric fluid, especially in samples stored longer. However, cell numbers in these treatment groups before the gastric challenge did not exceed 3.8 log CFU/cm2. Inhibition of growth on product with antimicrobials precluded detection of survivors resistant to the effects of simulated gastric fluid.

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Year:  2007        PMID: 17265862     DOI: 10.4315/0362-028x-70.1.65

Source DB:  PubMed          Journal:  J Food Prot        ISSN: 0362-028X            Impact factor:   2.077


  3 in total

1.  Differences in survival among 13 Listeria monocytogenes strains in a dynamic model of the stomach and small intestine.

Authors:  Ioanna M Barmpalia-Davis; Ifigenia Geornaras; Patricia A Kendall; John N Sofos
Journal:  Appl Environ Microbiol       Date:  2008-06-27       Impact factor: 4.792

2.  Controlling Listeria monocytogenes Scott A on Surfaces of Fully Cooked Turkey Deli Product Using Organic Acid-Containing Marinades as Postlethality Dips.

Authors:  Gerardo Casco; Jennifer L Johnson; T Matthew Taylor; Carlos N Gaytán; Mindy M Brashears; Christine Z Alvarado
Journal:  Int J Food Sci       Date:  2015-06-25

3.  The Key Events Dose-Response Framework: its potential for application to foodborne pathogenic microorganisms.

Authors:  Robert L Buchanan; Arie H Havelaar; Mary Alice Smith; Richard C Whiting; Elizabeth Julien
Journal:  Crit Rev Food Sci Nutr       Date:  2009-09       Impact factor: 11.176

  3 in total

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