Behavior of Listeria monocytogenes in the presence of sodium propionate

Listeria monocytogenes Response to Propionate Is Differentially Modulated by Anaerobicity

Propionate is a common food preservative and one of the major fermentation acids in the intestines. Therefore, exposure to propionate is frequent for foodborne pathogens and likely takes place under suboxic conditions. However, it is not clear whether the absence of oxygen affects how pathogens respond to propionate. Here, we investigated how propionate exposure affects Listeria monocytogenes growth and virulence factor production under aerobic or anaerobic conditions and showed that oxygen indeed plays a key role in modulating L. monocytogenes response to propionate. Under aerobic conditions, propionate supplementations had no effect on planktonic growth but resulted in decreased adherent growth. Under anaerobic conditions, propionate supplementations resulted in a pH-dependent inhibition of planktonic growth and increased adherent growth. Cultures grown with propionate accumulated higher levels of acetoin under aerobic conditions but lower levels of ethanol under both aerobic and anaerobic conditions. Metabolic perturbations by propionate were also evident by the increase in straight chain fatty acids. Finally, propionate supplementations resulted in increased listeriolyin O (LLO) production under anaerobic conditions but decreased LLO production under aerobic conditions. These results demonstrate for the first time that the presence or absence of oxygen plays a critical role in shaping L. monocytogenes responses to propionate.

Inhibition of Listeria monocytogenes by propionic acid-based ingredients in cured deli-style Turkey

Listeria monocytogenes growth can be controlled on ready-to-eat meats through the incorporation of antimicrobial ingredients into the formulation or by postlethality kill steps. However, alternate approaches are needed to provide options that reduce sodium content but maintain protection against pathogen growth in meats after slicing. The objective of this study was to determine the inhibition of L. monocytogenes by propionic acid-based ingredients in high-moisture, cured turkey stored at 4 or 7°C. Six formulations of sliced, cured (120 ppm of NaNO2 ), deli-style turkey were tested, including control without antimicrobials, 3.2% lactate-diacetate blend (LD), 0.4% of a liquid propionate-benzoate-containing ingredient, or 0.3, 0.4, and 0.5% of a liquid propionate-containing ingredient. Products were inoculated with 5 log CFU L. monocytogenes per 100-g package (3 log CFU/ml rinsate), vacuum-sealed, and stored at 4 or 7°C for up to 12 weeks; and populations were enumerated by plating on modified Oxford agar. As expected, the control without antimicrobials supported rapid growth, with >2 log average per ml rinsate increase within 4 weeks of storage at 4°C, whereas growth was observed at 6 weeks for the LD treatment. For both replicate trials, all treatments that contained liquid propionate or propionate-benzoate limited L. monocytogenes growth to an increase of <1 log through 9 weeks storage at 4°C. Sporadic growth (>1-log increase) was observed in individual samples for all propionate-containing treatments at weeks 10, 11, and 12. As expected, L. monocytogenes grew more rapidly when products were stored at 7°C, but trends in relative inhibition were similar to those observed at 4°C. These results verify that propionate-based ingredients inhibit growth of L. monocytogenes on sliced, high-moisture, cured turkey and can be considered as an alternative to reduce sodium-based salts while maintaining food safety.

Volatile compounds and antimicrobial and antioxidant activities of the essential oils of the needles of Pinus densiflora and Pinus thunbergii

BACKGROUND

To investigate the volatile compounds and the antibacterial and antioxidant effects of the essential oils of Pinus densiflora needles (EPDN) and Pinus thunbergii needles (EPTN), the volatile compounds of steam-distilled essential oils were analysed by gas chromatography-mass spectrometry. Antibacterial activities were analysed by performing disc-agar diffusion assay and determining the minimum inhibitory concentrations (MICs) of the essential oils. Antioxidant activities were analysed via radical- and nitrite-scavenging activity assays.

RESULTS

The yields of EPDN and EPTN were 0.304% (v/w) and 0.296% (v/w), respectively. In the antibacterial activity assay, the MICs of EPDN and EPTN for Klebsiella pneumoniae, Shigella flexneri and Proteus vulgaris were < 0.4 mg mL(-1) . In the antioxidant activity assay, the 50% inhibitory concentrations (IC(50) ) of EPDN and EPTN were 120 and 30 µg mL(-1) , respectively. At 1680 µg mL(-1) , both EPDN and EPTN exhibited > 50% nitrite-scavenging activity.

CONCLUSION

EPDN can be used as a natural antimicrobial substance.

Validation of food-grade salts of organic acids as ingredients to control Listeria monocytogenes on pork scrapple during extended refrigerated storage

This study was conducted to investigate control of Listeria monocytogenes on pork scrapple during storage at 4°C. In phase I, scrapple was formulated, with or without citrate-diacetate (0.64%), by a commercial processor to contain various solutions or blends of the following antimicrobials: (i) lactate-diacetate (3.0 or 4.0%), (ii) lactate-diacetate-propionate (2.0 or 2.5%), and (iii) levulinate (2.0 or 2.5%). Regardless of whether citrate-diacetate was included in the formulation, without the subsequent addition of the targeted antimicrobials pathogen levels increased ca. 6.4 log CFU/g within the 50-day storage period. In the absence of citrate-diacetate but when the targeted antimicrobials were included in the formulation, pathogen numbers increased by ca. 1.3 to 5.2 log CFU/g, whereas when citrate-diacetate was included with these antimicrobials, pathogen numbers increased only by ca. 0.7 to 2.3 log CFU/g. In phase II, in the absence of citrate-diacetate, when the pH of the lactate-diacetate-propionate blend (2.5%) was adjusted to pH 5.0 or 5.5 pathogen numbers remained unchanged (≤0.5 log CFU/g increase) over 50 days, whereas when citrate-diacetate was included with the lactate-diacetate-propionate blend adjusted to pH 5.0 or 5.5, pathogen numbers decreased by 0.3 to 0.8 log CFU/g. In phase III, when lower concentrations of the lactate-diacetate-propionate blend (1.5 or 1.94%) were adjusted to pH 5.5, pathogen numbers increased by ca. 6.0 and 4.7 log CFU/g, respectively, whereas when the mixture was adjusted to pH 5.0, pathogen numbers increased by ≤0.62 log CFU/g. Thus, scrapple formulated with lactate-diacetate-propionate (1.5 and 1.94% at pH 5.0) is an unfavorable environment for outgrowth of L. monocytogenes.

Resistance of nutrient-deprived Listeria monocytogenes 10403S and a DeltasigB mutant to chemical stresses in the presence or absence of oxygen

Nutrient-deprived Listeria monocytogenes have increased resistance to processing control measures. Heat-stressed L. monocytogenes cells produce higher counts under anaerobic conditions and SigB reportedly contributes to the survival of environmentally stressed Gram-positive bacteria. In this study, a wild type (wt) strain, L. monocytogenes 10403S, and a DeltasigB mutant, FSLA1-254, were stressed by starvation in phosphate buffered saline coupled with exposure to chemicals with/without oxygen. In the absence of chemicals, the mutant survived starvation almost as well as the wt, suggesting that the starvation survival response (SSR) in L. monocytogenes was SigB-independent. Conversely, in the presence of chemical stresses the SSR results differed depending on the chemical used. In the presence of sodium chloride (SC), both strains were able to express an SSR under aerobic conditions but not under anaerobic conditions. However, in the presence of sodium propionate (SP), the mutant yielded counts that were 2 log CFU/mL lower than the controls and their aerobic counterparts. In the presence of sodium lactate (SL), the mutant yielded counts that were approximately 3 log CFU/mL lower than the wt under anaerobic conditions. Thus, for the chemical stress produced by SC, the SSR appeared to be SigB-independent. The SSR of L. monocytogenes appeared to be SigB-dependent following exposure to SP or SL under anaerobic conditions. Following exposure to sodium diacetate or lauric acid, both strains were unable to express an SSR. No detectable CFUs were observed after 14 to 21 d under either aerobic or anaerobic incubation. Therefore, these 2 chemicals could be used in biocidal formulations against L. monocytogenes cells under aerobic or anaerobic conditions.

Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate

The objective of this study was to identify concentrations of sorbate, benzoate, and propionate that prevent the growth of Listeria monocytogenes on sliced, cooked, uncured turkey breast and cured ham. Sixteen test formulations plus a control formulation for each product type were manufactured to include potassium sorbate, sodium benzoate, or sodium propionate, used alone and combined (up to 0.3% [wt/wt]), or with sodium lactate-sodium diacetate combinations. Products were inoculated with L. monocytogenes (5 log CFU/100-g package) and stored at 4, 7, or 10 degrees C for up to 12 weeks, and triplicate samples per treatment were assayed biweekly by plating on modified Oxford agar. Data showed that 0.1% benzoate, 0.2% propionate, 0.3% sorbate, or a combination of 1.6% lactate with 0.1% diacetate prevented the growth of L. monocytogenes on ham stored at 4 degrees C for 12 weeks, compared with greater than a 1-log increase at 4 weeks for the control ham without antimicrobials. When no nitrite was included in the formulation, 0.2% propionate used alone, a combination of 0.1% propionate with 0.1% sorbate, or a combination of 3.2% lactate with 0.2% diacetate was required to prevent listerial growth on the product stored at 4 degrees C for 12 weeks. Inhibition was less pronounced when formulations were stored at abuse temperatures. When stored at 7 degrees C, select treatments delayed listerial growth for 4 weeks but supported significant growth at 8 weeks. All treatments supported more than a 1-log increase in listerial populations when stored at 10 degrees C for 4 weeks. These results verify that antimycotic agents inhibit the growth of L. monocytogenes on ready-to-eat meats but aremore effective when used in combination with nitrite.

Antimicrobial edible films and coatings

Increasing consumer demand for microbiologically safer foods, greater convenience, smaller packages, and longer product shelf life is forcing the industry to develop new food-processing, cooking, handling, and packaging strategies. Nonfluid ready-to-eat foods are frequently exposed to postprocess surface contamination, leading to a reduction in shelf life. The food industry has at its disposal a wide range of nonedible polypropylene- and polyethylene-based packaging materials and various biodegradable protein- and polysaccharide-based edible films that can potentially serve as packaging materials. Research on the use of edible films as packaging materials continues because of the potential for these films to enhance food quality, food safety, and product shelf life. Besides acting as a barrier against mass diffusion (moisture, gases, and volatiles), edible films can serve as carriers for a wide range of food additives, including flavoring agents, antioxidants, vitamins, and colorants. When antimicrobial agents such as benzoic acid, sorbic acid, propionic acid, lactic acid, nisin, and lysozyme have been incorporated into edible films, such films retarded surface growth of bacteria, yeasts, and molds on a wide range of products, including meats and cheeses. Various antimicrobial edible films have been developed to minimize growth of spoilage and pathogenic microorganisms, including Listeria monocytogenes, which may contaminate the surface of cooked ready-to-eat foods after processing. Here, we review the various types of protein-based (wheat gluten, collagen, corn zein, soy, casein, and whey protein), polysaccharide-based (cellulose, chitosan, alginate, starch, pectin, and dextrin), and lipid-based (waxes, acylglycerols, and fatty acids) edible films and a wide range of antimicrobial agents that have been or could potentially be incorporated into such films during manufacture to enhance the safety and shelf life of ready-to-eat foods.

Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth

The effects of concentration of NaCl (0.5 to 12.5%), methyl paraben (0.0 to 0.2%), sodium propionate (0.3%), sodium benzoate (0.1%), potassium sorbate (0.3%), pH (> 5.9) temperature (4 to 30 degrees C), storage time (up to 58 d) and inoculum (> 10(5) to > 10(-2) per ml) on the log10 probability percentage of one cell of Listeria spp. to initiate growth in a broth system were evaluated in a factorial design study. At pH 5.96 and temperature ranging from 4 to 30 degrees C the concentrations of sodium propionate, potassium sorbate, and sodium benzoate examined allowed growth of L. monocytogenes with lag phases at 4 degrees C of 18, 27 and 21 days, respectively. For 0.1 and 0.2% methyl paraben growth of all Listeria spp. was initiated at 8 degrees C and 30 degrees C, respectively. At pH 6, concentration of 12% NaCl supported the growth of L. monocytogenes at 8 to 30 degrees C, whereas 12.5% inhibited all Listeria species. Four regression equations were derived relating probability of growth initiation to temperature, concentrations of NaCl and preservatives storage time, and Listeria species specific effects. From these equations, the number of cells needed for growth initiation can be calculated. The impact of this type of quantitative study and its possible application on the development of microbial standards for foods is discussed.

Metabolic activities of Listeria monocytogenes in the presence of sodium propionate, acetate, lactate and citrate

The effects of sodium propionate, acetate, lactate and citrate on cell proliferation, glucose and oxygen consumption, and ATP production in Listeria monocytogenes were investigated in growing and resting cells. Media pH was 6.7-6.8. Growth inhibition increased while glucose consumption continued in the presence of > or = 1% propionate, > or = 3% acetate and > or = 5% lactate in broth during incubation at 35 degrees C, indicating that glucose consumption was uncoupled from cell proliferation. Acetate and propionate were the most effective antilisterials, whereas citrate (5%) was only slightly inhibitory. Of the four salts, only lactate supported growth, oxygen consumption and ATP production. While concentrations of 1 and 5% propionate, acetate and citrate did not have an effect on oxygen consumption, they inhibited ATP production. ATP production in the presence of the four salts was consistently lower at pH 6.0 than at neutral pH. Lactate served as an alternative energy source for L. monocytogenes in the absence of glucose but became toxic to the organism in the presence of the carbohydrate.

Survival of Listeria monocytogenes during the manufacture and ripening of Swiss cheese

Rindless Swiss cheese was made from a mixture of pasteurized whole and skim milk that was inoculated to contain 10(4) to 10(5) cfu of Listeria monocytogenes (strain Ohio, California, or V7)/ml. During clotting of milk, numbers of L. monocytogenes remained nearly unchanged. When the curd was heated gradually to attain the cooking temperature (50 degrees C), numbers of L. monocytogenes increased by approximately 40 to 45% over those in inoculated milk. Cooking curd at 50 degrees C (122 degrees F) for 30 to 40 min resulted in resilient curd having a pH of 6.40 to 6.45 and decreased L. monocytogenes by 48% compared with numbers of the pathogen in inoculated milk. After curd was pressed under whey, numbers of L. monocytogenes increased by approximately 52% over those in inoculated milk and reached their maxima at the end of this stage. A sharp decrease in numbers of L. monocytogenes occurred during brining of cheese blocks (7 degrees C for 30 h). The population of L. monocytogenes continued to decrease during cheese ripening. Average D values for strains California, Ohio, and V7 were 29.2, 24, and 22.5 d, respectively. Listeria was not detected (direct plating, and cold enrichment) after 80, 77, and 66 d of ripening of Swiss cheese made from milk inoculated with strains California, Ohio, and V7, respectively. Thus, Swiss cheese made in this study did not permit extended survival of L. monocytogenes.

Sites of action by propionate on Listeria monocytogenes

Exposure of Listeria monocytogenes to a solution of sodium propionate (8% w/v) for 60 min caused 87% of the population to be injured. Injury was evidenced by inability of the bacterium to tolerate 6% sodium chloride in tryptose agar as compared to ability to grow on tryptose agar with no added salt. Injured cells were allowed to repair in tryptose broth and the repair process was studied by addition to tryptose broth of sublethal amounts of metabolic or synthetic inhibitors. Repair of injured cells did not require electron transport or synthesis of cell wall components, mRNA or protein. No changes which may have occurred in the cell membrane of injured cells, allowed leakage of proteins or nucleotides into the medium. Exogenous cation salts enhanced the rate of recovery of injured cells. The specific activity of lactic dehydrogenase was reduced in propionate-injured L. monocytogenes.

Survival of Listeria monocytogenes in a food colorant derived from red beets

Three commercial lots of the red beet colorant were inoculated to contain circa 10(3) to 10(7) Listeria monocytogenes strains California, V7, or Scott A per milliliter and stored for 56 d at 7 degrees C. McBride listeria agar was used to determine numbers of survivors. Selected colonies thought to be L. monocytogenes were confirmed biochemically. When necessary, samples were tested by cold enrichment (up to 8 weeks). Samples of colorant initially containing 10(3) to 10(4) strain California/ml were always free of the pathogen after 56 d, and sometimes after 42 d. Samples with high initial numbers (10(5) to 10(6)/ml) were not free of the pathogen after 8 wk at 7 degrees C. Strains V7 and Scott A, regardless of size of initial population, always survived beyond 56 d. Before inoculation, all test samples of colorant were free of L. monocytogenes (direct plating or cold enrichment).

Behavior of Listeria monocytogenes in the presence of gluconic acid and during preparation of cottage cheese curd using gluconic acid

Unrestricted or minimally restricted growth of Listeria monocytogenes strain V7 occurred 1) at 13 degrees C in tryptose broth with .125 or .25% gluconic acid or .1 to .3% glucono-delta-lactone, 2) at 13 degrees C in milk with .125 to 1.0% gluconic acid or .5 or 1.0% glucono-delta-lactone, 3) at 35 degrees C in tryptose broth with .125 to .5% gluconic acid or .1 to 5% glucono-delta-lactone, and 4) at 35 degrees C in milk with .125 to 1.0% gluconic acid or .5 to 1.5% glucono-delta-lactone. Limited growth of L. monocytogenes occurred 1) at 13 degrees C with .375 or .5% gluconic acid or .3 or .4% glucono-delta-lactone, 2) at 13 degrees C in milk with 1.5% glucono-delta-lactone, 3) at 35 degrees C in tryptose broth with .75% glucono-delta-lactone, and 4) at 35 degrees C in milk with 2.0% glucono-delta-lactone. Partial to complete inactivation of L. monocytogenes occurred 1) at 13 degrees C in tryptose broth with .75 to 1.5% gluconic acid or .75 or 1.0% glucono-delta-lactone, 2) at 13 degrees C in milk with 1.5% gluconic acid or 2.0 to 3.0% glucono-delta-lactone, 3) at 35 degrees C in tryptose broth with .75 to 1.5% gluconic acid or 1.0% glucono-delta-lactone, and 4) at 35 degrees C in milk with 1.5% gluconic acid or 2.5 or 3.0% glucono-delta-lactone. Milk containing L. monocytogenes was coagulated with gluconic acid, HCl, or rennet, and cottage cheese curd was prepared. After cooking, numbers of the pathogen in curd or whey from rennet-coagulated milk were reduced by ca. 1.5 and 2.5 orders, respectively. Small numbers of survivors appeared in curd but not in whey of HCl-coagulated milk. No survivors were detected in curd or whey of gluconic acid-coagulated milk.