Persistent and non-persistent strains of listeria monocytogenes: a focus on growth kinetics under different temperature, salt, and pH conditions and their sensitivity to sanitizers

R. Magalhães, V. Ferreira, T. R. S. Brandão, R. Casquete Palencia, G. Almeida, P. Teixeira*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

55 Citações (Scopus)
5 Transferências (Pure)

Resumo

This study aimed to investigate the effect of different conditions, including temperature (37 °C, 22 °C, and 4 °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 °C, 22 °C and 4 °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 °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.
Idioma originalEnglish
Páginas (de-até)103-108
Número de páginas6
RevistaFood Microbiology
Volume57
DOIs
Estado da publicaçãoPublicado - 1 ago. 2016

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