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Meloni MP, Piras F, Siddi G, Migoni M, Cabras D, Cuccu M, Nieddu G, McAuliffe O, De Santis EPL, Scarano C. Effect of Commercial and Autochthonous Bioprotective Cultures for Controlling Listeria monocytogenes Contamination of Pecorino Sardo Dolce PDO Cheese. Foods 2023; 12:3797. [PMID: 37893690 PMCID: PMC10606183 DOI: 10.3390/foods12203797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 10/04/2023] [Accepted: 10/13/2023] [Indexed: 10/29/2023] Open
Abstract
The composition and physicochemical characteristics of short-aged Pecorino Sardo PDO (Protected Designation of Origin) cheese makes it permissive to Listeria monocytogenes growth. The PDO product specification stipulates that this cheese is produced with whole sheep's milk inoculated with cultures from the area of origin. Therefore, the use of bioprotective cultures for the inhibition of pathogens in PDO cheeses is allowed only if autochthonous microorganisms are used. Furthermore, bioprotective cultures are generally used on the cheese surface to prevent the outgrowth of L. monocytogenes, the application of which can be time-consuming and require specialist technical knowledge. In this study, we examine the direct addition of bioprotective cultures to the cheese vat and compare the activity of a commercial bioprotective culture (Lactiplantibacillus plantarum) and an autochthonous lactic acid bacterium with bioprotective properties (Lactobacillus delbruekii sups. sunkii), for the inhibition of L. monocytogenes in Pecorino Sardo PDO cheese. Three types of Pecorino Sardo PDO cheese were made with bioprotective cultures added directly to the cheese milk along with the starter inoculum: PSA, with the commercial bioprotective culture; PSB, with the autochthonous bioprotective culture; and a CTRL cheese with no bioprotective culture. A challenge test was performed on each of these cheeses by artificially contaminating the cheese surface with L. monocytogenes (2 Log10 CFU/g). Three batches of each cheese type were analyzed to enumerate mesophilic and thermophilic lactic acid bacteria and to investigate the growth potential of L. monocytogenes during manufacturing, at the end of ripening, at the end of shelf-life, and after 180 days from cheese production. Both bioprotective cultures tested in this study showed inhibitory action against the pathogen with 0.3-1.8 Log10 CFU/g (colony-forming unit per gram) reduction levels. The autochthonous organism, L. sunkii, was as effective as the commercially supplied culture, and the addition of the bioprotective cultures to the cheese-making procedure offered protection against L. monocytogenes. The direct addition of bioprotective cultures to the making procedure of Pecorino Sardo PDO cheese is a potentially innovative strategy to improve the safety of this product.
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Affiliation(s)
- Maria Pina Meloni
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy; (M.P.M.); (G.S.); (M.M.); (D.C.); (M.C.); (E.P.L.D.S.); (C.S.)
| | - Francesca Piras
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy; (M.P.M.); (G.S.); (M.M.); (D.C.); (M.C.); (E.P.L.D.S.); (C.S.)
| | - Giuliana Siddi
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy; (M.P.M.); (G.S.); (M.M.); (D.C.); (M.C.); (E.P.L.D.S.); (C.S.)
| | - Mattia Migoni
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy; (M.P.M.); (G.S.); (M.M.); (D.C.); (M.C.); (E.P.L.D.S.); (C.S.)
| | - Daniela Cabras
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy; (M.P.M.); (G.S.); (M.M.); (D.C.); (M.C.); (E.P.L.D.S.); (C.S.)
| | - Mario Cuccu
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy; (M.P.M.); (G.S.); (M.M.); (D.C.); (M.C.); (E.P.L.D.S.); (C.S.)
| | - Gavino Nieddu
- Cooperativa Allevatori Ovini Formaggi Soc. Coop. Agricola, Loc. “Perda Lada” Fenosu, 09170 Oristano, Italy;
| | - Olivia McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co., P61 C996 Cork, Ireland;
| | - Enrico Pietro Luigi De Santis
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy; (M.P.M.); (G.S.); (M.M.); (D.C.); (M.C.); (E.P.L.D.S.); (C.S.)
| | - Christian Scarano
- Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy; (M.P.M.); (G.S.); (M.M.); (D.C.); (M.C.); (E.P.L.D.S.); (C.S.)
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Gkerekou MA, Kaparakou EH, Tarantilis PA, Skandamis PN. Studying the metabolic factors that may impact the growth of co-cultured Listeria monocytogenes strains at low temperature. Food Res Int 2023; 171:113056. [PMID: 37330855 DOI: 10.1016/j.foodres.2023.113056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/19/2023]
Abstract
The simultaneous presence of more than one strains of Listeria monocytogenes in the same food product may affect the growth capacity of each strain. The present study evaluated the metabolites composition that may potentially influence the growth of individual L. monocytogenes strains in a dual strain composite. Based on previous studies, L. monocytogenes strains, C5 (4b) and 6179 (1/2a) were selected due to the remarkable interaction, which was observed during their co-culture. The selected strains were inoculated (2.0 - 3.0 log CFU/mL) in Tryptic Soy Broth with 0.6% Yeast Extract (TSB-YE) in single and two-strain cultures (1:1 strain ratio). Bacterial growth was assessed during storage at 7 °C, under aerobic conditions (AC). Their resistance to different antibiotics enabled the selective enumeration of each strain in the co-culture. After reaching stationary phase, single and dual cultures were centrifuged and filtered. The cell-free spent medium (CFSM) was either characterized by Fourier transform infrared (FTIR-ATR) spectrometry or re-inoculated, after the addition of concentrated TSB-YE (for nutrient replenishment), with single and two-strain cultures for the evaluation of growth under the influence of metabolites produced from the same singly and co-cultured strains in the different combinations of strains and CFSM origin (7 °C/AC) (n = 2x3). By the end of storage, singly-cultured C5 and 6179 had reached 9.1 log CFU/mL, while in dual culture, 6179 was affected by the presence of C5 attaining only 6.4 ± 0.8 log CFU/mL. FTIR-ATR spectra of CFSM produced by singly-cultured 6179 and the co-culture were almost identical. Characteristic peaks in FTIR-ATR spectrum of CFSM of singly-cultured C5 at 1741, 1645 and 1223 cm-1 represent functional groups which were not present in the CFSM of the co-culture. These molecules may be located intracellularly or mounted on bacterial cell surface and removed from the supernatant during cell filtration of the co-culture. Both singly- and co-cultured 6179 managed to grow similarly regardless of CFSM origin. Contrarily, both singly- and co-cultured C5 managed to outgrow 6179 in CFSM which contained high concentration of C5 metabolites, while in CFSM produced by singly-cultured 6179, C5 did not grow, suggesting that the produced metabolites of strain 6179 appears to be harmful to strain C5. However, during co-culture, C5 may produce molecules that counteract the inhibitory effect of 6179. The findings shed more light on the mechanism behind the inter-strain interactions of L. monocytogenes indicating that both contact of cells and extracellular metabolites may influence the behavior of the different co-existing strains.
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Affiliation(s)
- Maria A Gkerekou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece
| | - Eleftheria H Kaparakou
- Laboratory of General Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece
| | - Petros A Tarantilis
- Laboratory of General Chemistry, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece
| | - Panagiotis N Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Greece.
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Silva BN, Coelho-Fernandes S, Teixeira JA, Cadavez V, Gonzales-Barron U. Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat's Raw Milk Soft Cheese. Foods 2023; 12:2683. [PMID: 37509778 PMCID: PMC10379104 DOI: 10.3390/foods12142683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat's raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening. The pH change over maturation was described by an empirical decay function. To assess the effect of each bio-preservative on SA, dynamic Bigelow-type models were adjusted, while their effect on LAB was evaluated by classical Huang models and dynamic Huang-Cardinal models. The models showed that the bio-preservatives decreased the time necessary for a one-log reduction but generally affected the cheese pH drop and SA decay rates (logDref = 0.621-1.190 days; controls: 0.796-0.996 days). Spearmint and sage extracts affected the LAB specific growth rate (0.503 and 1.749 ln CFU/g day-1; corresponding controls: 1.421 and 0.806 ln CFU/g day-1), while lemon balm showed no impact (p > 0.05). The Huang-Cardinal models uncovered different optimum specific growth rates of indigenous LAB (1.560-1.705 ln CFU/g day-1) and LAB of cheeses with CSC (0.979-1.198 ln CFU/g day-1). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process.
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Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Sara Coelho-Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Tirloni E, Bernardi C, Celandroni F, Mazzantini D, Massimino M, Stella S, Ghelardi E. Prevalence, Virulence Potential, and Growth in Cheese of Bacillus cereus Strains Isolated from Fresh and Short-Ripened Cheeses Sold on the Italian Market. Microorganisms 2023; 11:microorganisms11020521. [PMID: 36838486 PMCID: PMC9964947 DOI: 10.3390/microorganisms11020521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 02/03/2023] [Accepted: 02/15/2023] [Indexed: 02/22/2023] Open
Abstract
This study investigated B. cereus presence in 122 samples belonging to 34 typologies of fresh or short-ripened cheeses made from cow, sheep, goat, or buffalo pasteurized milk, and sold on the Italian market. B. cereus was isolated at a prevalence of 9.8%, with a marked variability among cheese categories, and at low counts (always below 2.26 Log CFU/g). Twelve isolates were identified by MALDI-TOF analysis and typified by RAPD PCR as belonging to different B. cereus strains. All the strains were tested for the production of hemolysin BL, phosphatidylcholine-specific phospholipase C, proteases, and biofilm formation, and for the presence of chromosomal toxin-encoding genes (sph, plcA, cytK, entFM, bcet, nheA, nheB, nheC). Overall, 92% of strains harbored bcet, 75% the three genes nheA, nheB, and nheC, as well as plcA and sph, 67% entFM, and 33% cytK. All strains showed biofilm-forming ability. A chemical-physical characterization of the cheeses was also performed to show their suitability as substrates for B. cereus growth, showing high heterogeneity in terms of pH, aw, salt content, and concentration of organic acids. Finally, the ability to support spore germination and vegetative cell growth of a selected cheese was investigated in spores-inoculated samples maintained at 10 °C and 15 °C, showing the inhibitory effect of low storage temperatures.
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Affiliation(s)
- Erica Tirloni
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, Italy
| | - Cristian Bernardi
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, Italy
| | - Francesco Celandroni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, 56127 Pisa, Italy
| | - Diletta Mazzantini
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, 56127 Pisa, Italy
| | - Mariacristina Massimino
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, 56127 Pisa, Italy
| | - Simone Stella
- Department of Veterinary Medicine and Animal Sciences, University of Milan, Via dell’Università 6, 26900 Lodi, Italy
| | - Emilia Ghelardi
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, 56127 Pisa, Italy
- Research Center Nutraceuticals and Food for Health-Nutrafood, University of Pisa, 56128 Pisa, Italy
- Correspondence: ; Tel.: +39-050-2213679
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5
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Stefanou C, Bartodziejska B, Szosland‐Fałtyn A. Quantitative microbiological risk assessment of traditional food of animal origin produced in short supply chains in Poland. EFSA J 2022; 20:e200921. [DOI: 10.2903/j.efsa.2022.e200921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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6
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Understanding the Effect of Ozone on Listeria monocytogenes and Resident Microbiota of Gorgonzola Cheese Surface: A Culturomic Approach. Foods 2022; 11:foods11172640. [PMID: 36076825 PMCID: PMC9455919 DOI: 10.3390/foods11172640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Revised: 08/17/2022] [Accepted: 08/25/2022] [Indexed: 11/29/2022] Open
Abstract
The occurrence of Listeria monocytogenes on Gorgonzola cheese surface was reported by many authors, with risks arising from the translocation of the pathogen inside the product during cutting procedures. Among the novel antimicrobial strategies, ozone may represent a useful tool against L. monocytogenes contamination on Gorgonzola cheese rind. In this study, the effect of gaseous ozone (2 and 4 ppm for 10 min) on L. monocytogenes and resident microbiota of Gorgonzola cheese rind stored at 4 °C for 63 days was evaluated. A culturomic approach, based on the use of six media and identification of colonies by MALDI-TOF MS, was used to analyse variations of resident populations. The decrease of L. monocytogenes was less pronounced in ozonised rinds with final loads of ~1 log CFU/g higher than controls. This behaviour coincided with a lower maximum population density of lactobacilli in treated samples at day 28. No significant differences were detected for the other microbial determinations and resident microbiota composition among treated and control samples. The dominant genera were Candida, Carnobacterium, Staphylococcus, Penicillium, Saccharomyces, Aerococcus, Yarrowia, and Enterococcus. Based on our results, ozone was ineffective against L. monocytogenes contamination on Gorgonzola rinds. The higher final L. monocytogenes loads in treated samples could be associated with a suppressive effect of ozone on lactobacilli, since these are antagonists of L. monocytogenes. Our outcomes suggest the potential use of culturomics to study the ecosystems of complex matrices, such as the surface of mould and blue-veined cheeses.
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Growth competition between lactic acid bacteria and Listeria monocytogenes during simultaneous fermentation and drying of meat sausages – A mathematical modeling. Food Res Int 2022; 158:111553. [DOI: 10.1016/j.foodres.2022.111553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/14/2022] [Accepted: 06/21/2022] [Indexed: 11/17/2022]
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8
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Kapetanakou AE, Athanaseli KG, Kolostoumpi M, Passiou K, Skandamis PN. Raw vs. frozen pork “gyros”: Predicting simultaneous growth of pathogenic and spoilage microorganisms under commercially occurring roasting scenarios. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Lin L, Du R, Wang Y, Wu Q, Xu Y. Regulation of auxotrophic lactobacilli growth by amino acid cross-feeding interaction. Int J Food Microbiol 2022; 377:109769. [DOI: 10.1016/j.ijfoodmicro.2022.109769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 05/04/2022] [Accepted: 05/29/2022] [Indexed: 12/09/2022]
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Serra-Castelló C, Costa JCCP, Jofré A, Bolívar A, Pérez-Rodríguez F, Bover-Cid S. A mathematical model to predict the antilisteria bioprotective effect of Latilactobacillus sakei CTC494 in vacuum packaged cooked ham. Int J Food Microbiol 2021; 363:109491. [PMID: 34862040 DOI: 10.1016/j.ijfoodmicro.2021.109491] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/27/2021] [Accepted: 11/19/2021] [Indexed: 11/26/2022]
Abstract
Biopreservation is a strategy that has been extensively covered by the scientific literature from a variety of perspectives. However, the development of quantitative modelling approaches has received little attention, despite the usefulness of these tools for the food industry to assess the performance and to set the optimal application conditions. The objective of this study was to evaluate and model the interaction between the antilisteria strain Latilactobacillus sakei CTC494 (sakacin K producer) and Listeria monocytogenes in vacuum-packaged sliced cooked ham. Cooked ham was sliced under aseptic conditions and inoculated with L. monocytogenes CTC1034 and/or L. sakei CTC494 in monoculture and coculture at 10:10, 10:103 and 10:105 cfu/g ratios of pathogen:bioprotective cultures. Samples were vacuum packaged and stored at isothermal temperature (2, 5, 10 and 15 °C). The growth of the two bacteria was monitored by plate counting. The Logistic growth model was applied to estimate the growth kinetic parameters (N0, λ, μmax, Nmax). The effect of storage temperature was modelled using the hyperbola (λ) and Ratkowsky (μmax) models. The simple Jameson-effect model, its modifications including the Ncri and the interaction γ factor, and the predator-prey Lotka Volterra model were used to characterize the interaction between both microorganisms. Two additional experiments at non-isothermal temperature conditions were also carried out to assess the predictive performance of the developed models through the Acceptable Simulation Zone (ASZ) approach. In monoculture conditions, L. monocytogenes and L. sakei CTC494 grew at all temperatures. In coculture conditions, L. sakei CTC494 had an inhibitory effect on L. monocytogenes by lowering the Nmax, especially with increasing levels of L. sakei CTC494 and lowering the storage temperature. At the lowest temperature (2 °C) L. sakei CTC494 was able to completely inhibit the growth of L. monocytogenes when added at a concentration 3 and 5 Log higher than that of the pathogen. The inhibitory effect of the L. sakei CTC494 against L. monocytogenes was properly characterized and modelled using the modified Jameson-effect with interaction γ factor model. The developed interaction model was tested under non-isothermal conditions, resulting in ASZ values ≥83%. This study shows the potential of L. sakei CTC494 in the biopreservation of vacuum-packaged cooked ham against L. monocytogenes. The developed interaction model can be useful for the industry as a risk management tool to assess and set biopreservation strategies for the control of L. monocytogenes in cooked ham.
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Affiliation(s)
| | - Jean C C P Costa
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Anna Jofré
- Food Safety and Functionality Programme, IRTA, Monells, Spain
| | - Araceli Bolívar
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Fernando Pérez-Rodríguez
- Department of Food Science and Technology, Faculty of Veterinary, Agrifood Campus of International Excellence (ceiA3), University of Cordoba, 14014 Córdoba, Spain
| | - Sara Bover-Cid
- Food Safety and Functionality Programme, IRTA, Monells, Spain.
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Wemmenhove E, Wells-Bennik MHJ, Zwietering MH. A model to predict the fate of Listeria monocytogenes in different cheese types - A major role for undissociated lactic acid in addition to pH, water activity, and temperature. Int J Food Microbiol 2021; 357:109350. [PMID: 34455130 DOI: 10.1016/j.ijfoodmicro.2021.109350] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 07/20/2021] [Accepted: 07/24/2021] [Indexed: 10/20/2022]
Abstract
Undissociated lactic acid has been shown to play a major role in complete growth inhibition of Listeria monocytogenes in Gouda cheese. In addition, low water activity conditions may contribute to growth inhibition. In the current study, it was assessed whether the major factors that inhibit growth of L. monocytogenes in Gouda cheese are the factors that determine growth in other types of ready-to-eat cheese as well. Various types of cheeses were selected, some of which had been associated with listeriosis, while others had not. Based on the composition of the different cheese types, the concentrations of undissociated lactic acid were calculated for each type. The ability to support growth of L. monocytogenes was predicted using the Gamma model, based on literature data on total lactic acid content, moisture content, fat content, pH, Aw, and temperature, and optimal growth rates in milk at 30-37 °C. In addition, the actual specific growth rates of L. monocytogenes in the various cheeses were calculated based on available experimental growth data. In 9 out of the 10 RTE cheeses reviewed, the undissociated lactic acid concentrations and aw determined growth/no growth of L. monocytogenes. No growth was correctly predicted for feta, Cheddar and Gouda, and growth was correctly predicted for ricotta, queso fresco, Camembert, high-moisture mozzarella, cottage and blue cheese. Growth of L. monocytogenes was not observed in practice upon inoculation of Emmental, whereas growth in this cheese type was predicted when including the above mentioned factors in the models. Other factors, presumably acetic and propionic acid, are thought to be important to inhibit growth of the pathogen in Emmental. The results from our study show that for cheeses in which lactic acid is a main acid, our model based on undissociated lactic acid, temperature, pH and aw gives a good prediction of potential outgrowth of L. monocytogenes. Implications for L. monocytogenes legislation are discussed per type of RTE cheese reviewed.
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Affiliation(s)
- E Wemmenhove
- NIZO, Ede, the Netherlands; Food Microbiology, Wageningen University, the Netherlands
| | | | - M H Zwietering
- Food Microbiology, Wageningen University, the Netherlands.
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Posada-Izquierdo GD, Mazón-Villegas B, Redondo-Solano M, Huete-Soto A, Víquez-Barrantes D, Valero A, Fallas-Jiménez P, García-Gimeno RM. Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses. Foods 2021; 10:foods10081722. [PMID: 34441500 PMCID: PMC8391814 DOI: 10.3390/foods10081722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 06/16/2021] [Accepted: 07/15/2021] [Indexed: 11/16/2022] Open
Abstract
“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. L. monocytogenes was isolated from 14.06% of the samples and the pathogen was able to grow under all tested conditions. Due to the increasing demand for low-salt products, the objective of this study was to determine the effect of salt concentration on the growth of pathogen isolates obtained from local cheese. Products from retail outlets in Costa Rica were analyzed for L. monocytogenes. These isolates were used to determine growth at 4 °C for different salt concentration (0.5–5.2%). Kinetic curves were built and primary and secondary models developed. Finally, a validation study was performed using literature data. The R2 and Standard Error of fit of primary models were ranked from 0.964–0.993, and 0.197–0.443, respectively. An inverse relationship was observed between growth rate and salt concentration. A secondary model was obtained, with R2 = 0.962. The model was validated, and all values were Bf > 1, thus providing fail-safe estimations. These data were added to the free and easy-to-use predictive microbiology software “microHibro” which is used by food producers and regulators to assist in decision-making.
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Affiliation(s)
- Guiomar D. Posada-Izquierdo
- Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Campus de Excelencia Internacional Agroalimentario (ceiA3), Universidad de Córdoba, Ctra. Madrid-Cádiz km 396A, 14014 Córdoba, Spain; (A.V.); (R.M.G.-G.)
- Correspondence:
| | - Beatriz Mazón-Villegas
- Escuela de Ingeniería de Biosistemas, Cuidad Universitaria Rodrigo Facio, Universidad de Costa Rica, 11501-2060 San José, Costa Rica;
| | - Mauricio Redondo-Solano
- Research Center for Tropical Diseases (CIET) and Food Microbiology Research and Training Laboratory (LIMA), Faculty of Microbiology, Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica; (M.R.-S.); (A.H.-S.); (P.F.-J.)
| | - Alejandra Huete-Soto
- Research Center for Tropical Diseases (CIET) and Food Microbiology Research and Training Laboratory (LIMA), Faculty of Microbiology, Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica; (M.R.-S.); (A.H.-S.); (P.F.-J.)
| | - Diana Víquez-Barrantes
- National Center for Food Science and Technology (CITA), Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica;
| | - Antonio Valero
- Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Campus de Excelencia Internacional Agroalimentario (ceiA3), Universidad de Córdoba, Ctra. Madrid-Cádiz km 396A, 14014 Córdoba, Spain; (A.V.); (R.M.G.-G.)
| | - Paula Fallas-Jiménez
- Research Center for Tropical Diseases (CIET) and Food Microbiology Research and Training Laboratory (LIMA), Faculty of Microbiology, Ciudad Universitaria Rodrigo Facio, University of Costa Rica, 11501-2060 San José, Costa Rica; (M.R.-S.); (A.H.-S.); (P.F.-J.)
| | - Rosa María García-Gimeno
- Departamento de Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Campus de Excelencia Internacional Agroalimentario (ceiA3), Universidad de Córdoba, Ctra. Madrid-Cádiz km 396A, 14014 Córdoba, Spain; (A.V.); (R.M.G.-G.)
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Engstrom SK, Anderson KM, Glass KA. Effect of Commercial Protective Cultures and Bacterial Fermentates on Listeria monocytogenes Growth in a Refrigerated High-Moisture Model Cheese. J Food Prot 2021; 84:772-780. [PMID: 33290511 DOI: 10.4315/jfp-20-247] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Accepted: 12/06/2020] [Indexed: 12/21/2022]
Abstract
ABSTRACT Biopreservatives are clean-label ingredients used to control pathogenic and spoilage microorganisms in ready-to-eat foods, including cheese. In a first set of experiments, the efficacies of six commercial biopreservatives in controlling Listeria monocytogenes growth at 4°C were tested in a high-moisture model cheese (pH 6.00, 56% moisture, and 1.25% salt) made of cream, micellar casein, water, salt, lactose, lactic acid, and a single protective culture (PC-1, PC-2, or PC-3 at 106 CFU/g [target]) or bacterial fermentate (CM-1 or CM-2 [cultured milk] or CSV-1 [cultured sugar-vinegar blend], 0.5 or 1.0% target level). Cheeses were inoculated with 3 log CFU/g L. monocytogenes (5-strain cocktail), after which 25-g samples were vacuum sealed and stored at 4°C for 8 weeks. L. monocytogenes populations from triplicate samples were enumerated weekly on modified Oxford agar in duplicate trials. L. monocytogenes growth (≥1-log increase) was observed in approximately 1 week in control cheese and those formulated with 106 CFU of PC-1 or PC-2 per g. Growth was delayed to 2.5 weeks in model cheeses formulated with 106 CFU of PC-3 per g or 0.5% CM-2 and to 3 weeks with 0.5% CM-1 or CSV-1. Growth was further delayed to 6.5 to 7.5 weeks in model cheeses formulated with 1.0% CM-1 or CM-2, while formulation with 1.0% CSV-1 inhibited L. monocytogenes growth for 8 weeks. In a second set of experiments, the combined effects of pH and 0.5% CSV-1 on L. monocytogenes inhibition were investigated. Incorporation of 0.5% CSV-1 delayed L. monocytogenes growth to 3, 6, and >10 weeks in cheeses of pH 6.00, 5.75, and 5.50, respectively, versus growth observed in 1, 1, and 3.5 weeks in control cheeses. These data suggest that certain fermentates have greater antilisterial activity than protective cultures in directly acidified cheeses with direct biopreservative incorporation and refrigerated storage. Further research is needed to optimize the conditions to prevent listerial growth by utilizing protective cultures in fresh, soft cheeses. HIGHLIGHTS
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Affiliation(s)
- Sarah K Engstrom
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, Wisconsin 53706
| | - Kory M Anderson
- Washington State University, 100 Dairy Road, Pullman, Washington 99164, USA
| | - Kathleen A Glass
- Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, Wisconsin 53706.,(ORCID: https://orcid.org/0000-0002-7996-1116 [K.A.G.])
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14
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Tirloni E, Stella S, Bernardi C, Rosshaug PS. A new predictive model for the description of the growth of Salmonella spp. in Italian fresh ricotta cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111163] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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15
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Skjerdal T, Gangsei LE, Alvseike O, Kausrud K, De Cesare A, Alexa EA, Alvarez-Ordóñez A, Moen LH, Osland AM, From C, Nordvik B, Lindbäck T, Kvello J, Folgerø B, Dommersnes S, Hauge SJ. Development and validation of a regression model for Listeria monocytogenes growth in roast beefs. Food Microbiol 2021; 98:103770. [PMID: 33875206 DOI: 10.1016/j.fm.2021.103770] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 02/15/2021] [Accepted: 02/17/2021] [Indexed: 11/16/2022]
Abstract
Food business operators are responsible for food safety and assessment of shelf lives for their ready-to-eat products. For assisting them, a customized software based on predictive models, ListWare, is being developed. The aim of this study was to develop and validate a predictive model for the growth of Listeria monocytogenes in sliced roast beef. A challenge study was performed comprising 51 different combinations of variables. The growth curves followed the Baranyi and Roberts model with no clear lag phase and specific growth rates in the range <0.005-0.110 hr-1. A linear regression model was developed based on 528 observations and had an adjusted R-square of 0.80. The significant predictors were storage temperature, sodium lactate, interactions between sodium acetate and temperature, and MAP packaging and temperature. The model was validated in four laboratories in three countries. For conditions where the model predicted up to + log 2 cfu/g Listeria concentration, the observed concentrations were true or below the predicted concentration in 90% of the cases. For the remaining 10%, the roast beef was coated with spices and therefore different from the others. The model will be implemented in ListWare web-application for calculation of "Listeria shelf life".
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Affiliation(s)
- Taran Skjerdal
- Norwegian Veterinary Institute, P. O. Box 750 Sentrum, 0106, Oslo, Norway.
| | - Lars Erik Gangsei
- Animalia Norwegian Meat and Poultry Centre, P. O. Box 396 Økern, 0513, Oslo, Norway; Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003 NMBU N-1432 Ås, Norway
| | - Ole Alvseike
- Animalia Norwegian Meat and Poultry Centre, P. O. Box 396 Økern, 0513, Oslo, Norway
| | - Kyrre Kausrud
- Norwegian Veterinary Institute, P. O. Box 750 Sentrum, 0106, Oslo, Norway
| | - Alessandra De Cesare
- Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 50, 40064, Ozzano Dell'Emilia, BO, Italy
| | - Elena-Alexandra Alexa
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, Campus de Vegazana, S/n, 24071, León, Spain
| | - Avelino Alvarez-Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, Campus de Vegazana, S/n, 24071, León, Spain
| | - Lena Haugland Moen
- Norwegian Veterinary Institute, P. O. Box 750 Sentrum, 0106, Oslo, Norway
| | - Ane Mohr Osland
- Norwegian Veterinary Institute, P. O. Box 750 Sentrum, 0106, Oslo, Norway
| | - Cecilie From
- Matbørsen AS, Borgeskogen 38, 3160, Stokke, Norway
| | | | - Toril Lindbäck
- Unit for Food Safety, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, Universitetstunet 3, 1433, Ås, Norway
| | - Janne Kvello
- Grilstad AS, Ranheimsveien 129b, 7053, Ranheim, Norway
| | | | | | - Sigrun J Hauge
- Animalia Norwegian Meat and Poultry Centre, P. O. Box 396 Økern, 0513, Oslo, Norway
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16
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Possas A, Bonilla-Luque OM, Valero A. From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models. Foods 2021; 10:foods10020355. [PMID: 33562291 PMCID: PMC7915996 DOI: 10.3390/foods10020355] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/01/2021] [Accepted: 02/03/2021] [Indexed: 12/12/2022] Open
Abstract
Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these products. The objective of this study was to conduct a review on the available modeling approaches developed in cheeses, and to identify the main microbial targets of concern and the factors affecting microbial behavior in these products. Listeria monocytogenes has been identified as the main hazard evaluated in modelling studies. The pH, aw, lactic acid concentration and temperature have been the main factors contemplated as independent variables in models. Other aspects such as the use of raw or pasteurized milk, starter cultures, and factors inherent to the contaminating pathogen have also been evaluated. In general, depending on the production process, storage conditions, and physicochemical characteristics, microorganisms can grow or die-off in cheeses. The classical two-step modeling has been the most common approach performed to develop predictive models. Other modeling approaches, including microbial interaction, growth boundary, response surface methodology, and neural networks, have also been performed. Validated models have been integrated into user-friendly software tools to be used to obtain estimates of microbial behavior in a quick and easy manner. Future studies should investigate the fate of other target bacterial pathogens, such as spore-forming bacteria, and the dynamic character of the production process of cheeses, among other aspects. The information compiled in this study helps to deepen the knowledge on the predictive microbiology field in the context of cheese production and storage.
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Panebianco F, Giarratana F, Caridi A, Sidari R, De Bruno A, Giuffrida A. Lactic acid bacteria isolated from traditional Italian dairy products: activity against Listeria monocytogenes and modelling of microbial competition in soft cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110446] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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18
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Sarkar D, Ratkowsky DA, Wang B, Bowman JP, Tamplin ML. Modelling viability of Listeria monocytogenes in paneer. Food Microbiol 2021; 97:103738. [PMID: 33653517 DOI: 10.1016/j.fm.2021.103738] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 12/27/2020] [Accepted: 01/07/2021] [Indexed: 02/02/2023]
Abstract
Paneer is a fresh, soft ready-to-eat cheese that is susceptible to Listeria monocytogenes contamination, exemplified by product recalls in Australia, Canada, and the USA. Previous research demonstrates that L. monocytogenes grows in paneer, however there are no paneer-specific predictive models that quantify the effect of environmental conditions on L. monocytogenes viability. This study measured the viability of a five-strain cocktail of L. monocytogenes in freshly prepared paneer incubated at 4-40 °C. Growth rates were fitted with the extended Ratkowsky square root model, with growth rates ranging from 0.014 to 0.352 log10 CFU/h. In comparison with published models, only the ComBase L. monocytogenes broth model acceptably predicted growth (Bf = 1.01, Af = 1.12) versus the developed model. The influence of paneer pH (5.0-6.0) and storage temperature (41-45 °C) on L. monocytogenes growth at the upper temperature growth boundary was described using a logistic model. These models provide quantitative tools to improve the safety of paneer processing conditions, shelf-life estimation, food safety management plans, and risk assessment.
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Affiliation(s)
- Dipon Sarkar
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - David A Ratkowsky
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Bing Wang
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 N 21st St, Lincoln, NE, 68588, United States.
| | - John P Bowman
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
| | - Mark L Tamplin
- Centre of Food Safety & Innovation, University of Tasmania, Private Bag 54, Sandy Bay, Tasmania, 7005, Australia.
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19
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Jessberger N, Dietrich R, Granum PE, Märtlbauer E. The Bacillus cereus Food Infection as Multifactorial Process. Toxins (Basel) 2020; 12:E701. [PMID: 33167492 PMCID: PMC7694497 DOI: 10.3390/toxins12110701] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 10/30/2020] [Accepted: 11/02/2020] [Indexed: 02/06/2023] Open
Abstract
The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.
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Affiliation(s)
- Nadja Jessberger
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Richard Dietrich
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Per Einar Granum
- Department of Food Safety and Infection Biology, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, P.O. Box 5003 NMBU, 1432 Ås, Norway;
| | - Erwin Märtlbauer
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
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20
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Martinez-Rios V, Pedersen M, Pedrazzi M, Gkogka E, Smedsgaard J, Dalgaard P. Antimicrobial effect of nisin in processed cheese - Quantification of residual nisin by LC-MS/MS and development of new growth and growth boundary model for Listeria monocytogenes. Int J Food Microbiol 2020; 338:108952. [PMID: 33229046 DOI: 10.1016/j.ijfoodmicro.2020.108952] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/25/2020] [Accepted: 10/25/2020] [Indexed: 10/23/2022]
Abstract
This study tested the hypothesis that growth of Listeria monocytogenes in processed cheese with added nisin can be predicted from residual nisin A concentrations in the final product after processing. A LC-MS/MS method and a bioassay were studied to quantify residual nisin A concentrations and a growth and growth boundary model was developed to predict the antilisterial effect in processed cheese. 278 growth rates were determined in broth for 11 L. monocytogenes isolates and used to determine 13 minimum inhibitory concentration (MIC) values for nisin between pH 5.5 and 6.5. To supplement these data, 67 MIC-values at different pH-values were collected from the scientific literature. A MIC-term was developed to describe the effect of pH on nisin MIC-values. An available growth and growth boundary model (doi: https://doi.org/10.1016/j.fm.2019.103255) was expanded with the new MIC-term for nisin to predict growth in processed cheese. To generate data for model evaluation and further model development, challenge tests with a total of 45 growth curves, were performed using processed cheese. Cheeses were formulated with 11.2 or 12.0 ppm of nisin A and heat treated to obtain residual nisin A concentrations ranging from 0.56 to 5.28 ppm. Below 15 °C, nisin resulted in extended lag times. A global regression approach was used to fit all growth curves determined in challenge tests. This was obtained by combining the secondary growth and growth boundary model including the new term for the inhibiting effect of nisin on μmax with the primary logistic growth model with delay. This model appropriately described the growth inhibiting effect of residual nisin A and showed that relative lag times depended on storage temperatures. With residual nisin A concentrations, other product characteristics and storage temperature as input the new model correctly predicted all observed growth and no-growth responses for L. monocytogenes. This model can support development of nisin A containing recipes for processed cheese that prevent growth of L. monocytogenes. Residual nisin A concentrations in processed cheese were accurately quantified by the developed LC-MS/MS method with recoveries of 83 to 110% and limits of detection and quantification being 0.04 and 0.13 ppm, respectively. The tested bioassay was less precise and nisin A recoveries varied for 53% to 94%.
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Affiliation(s)
- Veronica Martinez-Rios
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark.
| | - Mikael Pedersen
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Monica Pedrazzi
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | | | - Jørn Smedsgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
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21
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Schlei KP, Angioletti BL, Fernandes de Carvalho L, Bertoli SL, Ratto Reiter MG, Krebs de Souza C. Influence of temperature on microbial growth during processing of kochkäse cheese made from raw and pasteurised milk. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104786] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese. Food Microbiol 2020; 91:103545. [DOI: 10.1016/j.fm.2020.103545] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 04/26/2020] [Accepted: 05/03/2020] [Indexed: 01/13/2023]
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23
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Martinez-Rios V, Gkogka E, Dalgaard P. Predicting growth of Listeria monocytogenes at dynamic conditions during manufacturing, ripening and storage of cheeses - Evaluation and application of models. Food Microbiol 2020; 92:103578. [PMID: 32950162 DOI: 10.1016/j.fm.2020.103578] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 05/19/2020] [Accepted: 06/20/2020] [Indexed: 12/14/2022]
Abstract
Mathematical models were evaluated to predict growth of L. monocytogenes in mould/smear-ripened cheeses with measured dynamic changes in product characteristics and storage conditions. To generate data for model evaluation three challenge tests were performed with mould-ripened cheeses produced by using milk inoculated with L. monocytogenes. Growth of L. monocytogenes and lactic acid bacteria (LAB) in the rind and in the core of cheeses were quantified together with changes in product characteristics over time (temperature, pH, NaCl/aw, lactic- and acetic acid concentrations). The performance of nine available L. monocytogenes growth models was evaluated using growth responses from the present study and from literature together with the determined or reported dynamic product characteristics and storage conditions (46 kinetics). The acceptable simulation zone (ASZ) method was used to assess model performance. A reduced version of the Martinez-Rios et al. (2019) model (https://doi.org/10.3389/fmicb.2019.01510) and the model of Østergaard et al. (2014) (https://doi.org/10.1016/j.ijfoodmicro.2014.07.012) had acceptable performance with a ASZ-score of 71-70% for L. monocytogenes growth in mould/smear-ripened cheeses. Models from Coroller et al. (2012) (https://doi.org/10.1016/j.ijfoodmicro.2011.09.023) had close to acceptable performance with ASZ-scores of 67-69%. The validated models (Martinez-Rios et al., 2019; Østergaard et al., 2014) can be used to facilitate the evaluation of time to critical L. monocytogenes growth for mould/smear-ripened cheeses including modification of recipes with for example reduced salt/sodium or to support exposure assessment studies for these cheeses.
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Affiliation(s)
- Veronica Martinez-Rios
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark.
| | | | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
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24
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Centorotola G, Salini R, Sperandii AF, Neri D, Tucci P, Santarelli GA, Di Marzio V, Romantini R, Candeloro L, Conte A, Migliorati G, Pomilio F, Iannetti L. Validation via challenge test of a dynamic growth-death model for the prediction of Listeria monocytogenes kinetics in Pecorino di Farindola cheese. Int J Food Microbiol 2020; 329:108690. [PMID: 32497790 DOI: 10.1016/j.ijfoodmicro.2020.108690] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 05/08/2020] [Accepted: 05/25/2020] [Indexed: 11/27/2022]
Abstract
Pecorino di Farindola is a typical cheese produced in the area surrounding the village of Farindola, located in the Abruzzo Region (central Italy), unique among Italian cheese because only raw ewe milk and pig rennet are used for its production. In the literature it is well documented that raw milk is able to support the growth of pathogenic microorganisms such as Listeria monocytogenes. Predictive microbiology can be useful in order to predict growth-death kinetics of pathogenic bacteria, on the basis of known environmental conditions. Aim of this study was to compare predictions obtained from a model, originally designed to predict the kinetics of L. monocytogenes in the dynamic growth-death environment of drying fresh sausage, with the results of challenge tests performed during the ripening of Pecorino di Farindola produced from artificially contaminated raw ewe milk. A challenge test was carried out using ewe raw milk inoculated with L. monocytogenes, in order to produce Pecorino di Farindola cheese stored at 18 °C for 149 days of ripening. During the ripening period, pH and aw values decreased in all samples analysed; lactic acid bacteria become the prevailing microbial population, while for L. monocytogenes a period of stability (neither growth nor death) followed the initial situation. The growth inhibition and the following inactivation may mostly be due to competition with the autochthonous microbiota and to the reduction of water activity. Mathematical modelling was used in order to predict microbial kinetics in the dynamic ripening environment, joining growth and death patterns in a continuous way, and including the highly uncertain growth/no growth range separating the two regions. The effect of lactic acid bacteria on the growth of pathogens was also included. Predicted microbial kinetics were satisfactory, as confirmed by the absence of statistically significant difference between observed and predicted values (p > 0.05). The present study proved, via challenge tests, that a dynamic growth/death model, previously used for a meat product, can be fruitfully used in cheese characterized by active competitive microbiota and progressive drying during ripening.
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Affiliation(s)
- Gabriella Centorotola
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Romolo Salini
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Anna Franca Sperandii
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Diana Neri
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Patrizia Tucci
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Gino Angelo Santarelli
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Violeta Di Marzio
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Romina Romantini
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Luca Candeloro
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Annamaria Conte
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Giacomo Migliorati
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Francesco Pomilio
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy
| | - Luigi Iannetti
- Istituto Zooprofilattico Sperimentale dell' Abruzzo e del Molise "G. Caporale", National Reference Laboratory for Listeria monocytogenes, via Campo Boario, 64100 Teramo, Italy.
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Engstrom SK, Cheng C, Seman D, Glass KA. Growth of Listeria monocytogenes in a Model High-Moisture Cheese on the Basis of pH, Moisture, and Acid Type. J Food Prot 2020; 83:1335-1344. [PMID: 32221553 DOI: 10.4315/jfp-20-069] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Accepted: 03/26/2020] [Indexed: 11/11/2022]
Abstract
ABSTRACT High-moisture, low-acid cheeses have been shown to support Listeria monocytogenes growth during refrigerated storage. Prior studies suggest that organic acids vary in their antilisterial activity and that cheeses of lower pH delay growth longer than those of higher pH; however, no standard pH value for Listeria control in cheese exists. The objective of this research was to create a predictive model to include the effects of acid type, pH, and moisture on the growth of L. monocytogenes in a model cheese system. Cream, micellar casein, water, lactose, salt, and acid (citric, lactic, acetic, or propionic) were combined in 32 formulations targeting 4 pH values (5.25, 5.50, 5.75, and 6.00) and two moisture levels (50 and 56%). Each was inoculated with 3 log CFU/g L. monocytogenes (five-strain mixture) after which 25-g samples were vacuum sealed and stored 8 weeks at 4°C. Triplicate samples were enumerated on modified Oxford agar weekly in duplicate trials. Model cheeses formulated with acetic and propionic acids inhibited growth (i.e., no observed increase in L. monocytogenes populations over 8 weeks) at pH ≤5.75, while those formulated with lactic acid inhibited growth at pH 5.25 only. In contrast, all model cheeses formulated with citric acid supported growth. Resulting growth curves were fitted for lag phase and growth rate before constructing models for each. The pH and acid type were found to significantly affect both growth parameters (P < 0.05), while moisture (50 to 56%) was not statistically significant in either model (P ≥ 0.05). The effects of acetic and propionic acid were not significantly different. In contrast, model cheeses made with citric acid had significantly shorter lag phases than the other acids tested, but growth rates after lag were statistically similar to model cheeses made with lactic acid. These data suggest propionic ∼ acetic > lactic > citric acids in antilisterial activity within the model cheese system developed and can be used in formulating safe high-moisture cheeses. HIGHLIGHTS
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Affiliation(s)
- Sarah K Engstrom
- Food Research Institute, 3400 Millington Road, Beloit, Wisconsin 53511, USA
| | - Christie Cheng
- Kerry Ingredients, 3400 Millington Road, Beloit, Wisconsin 53511, USA
| | - Dennis Seman
- Department of Animal Sciences, University of Wisconsin-Madison, 1805 Linden Drive, Madison, Wisconsin 53706 (ORCID: https://orcid.org/0000-0002-7996-1116 [K.A.G.])
| | - Kathleen A Glass
- Food Research Institute, 3400 Millington Road, Beloit, Wisconsin 53511, USA
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Chen Y, Wang X, Zhang X, Xu D, Zhang W, Qiu J, Liu Q, Dong Q. Modeling the interactions among
Salmonella
enteritidis,
Pseudomonas aeruginosa
, and
Lactobacillus plantarum. J Food Saf 2020. [DOI: 10.1111/jfs.12811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Yuanmei Chen
- School of Medical Instrument and Food EngineeringUniversity of Shanghai for Science and Technology Shanghai China
| | - Xiang Wang
- School of Medical Instrument and Food EngineeringUniversity of Shanghai for Science and Technology Shanghai China
| | - Xibin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and EngineeringShandong Agricultural University Taian Shandong China
- New Hope Liuhe Co., Ltd. Beijing China
| | - Dongpo Xu
- School of Medical Instrument and Food EngineeringUniversity of Shanghai for Science and Technology Shanghai China
| | - Wenmin Zhang
- School of Medical Instrument and Food EngineeringUniversity of Shanghai for Science and Technology Shanghai China
| | - Jingxuan Qiu
- School of Medical Instrument and Food EngineeringUniversity of Shanghai for Science and Technology Shanghai China
| | - Qing Liu
- School of Medical Instrument and Food EngineeringUniversity of Shanghai for Science and Technology Shanghai China
| | - Qingli Dong
- School of Medical Instrument and Food EngineeringUniversity of Shanghai for Science and Technology Shanghai China
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27
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Oscar TP. Validation software tool (ValT) for predictive microbiology based on the acceptable prediction zones method. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14534] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Thomas P. Oscar
- United States Department of Agriculture Agricultural Research Service Poultry Food Safety Research Worksite Room 2111, Center for Food Science and Technology University of Maryland Eastern Shore Princess Anne MD 21853 USA
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28
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Henderson L, Cabrera-Villamizar L, Skeens J, Kent D, Murphy S, Wiedmann M, Guariglia-Oropeza V. Environmental conditions and serotype affect Listeria monocytogenes susceptibility to phage treatment in a laboratory cheese model. J Dairy Sci 2019; 102:9674-9688. [DOI: 10.3168/jds.2019-16474] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Accepted: 07/02/2019] [Indexed: 01/01/2023]
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29
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Tirloni E, Bernardi C, Ghelardi E, Celandroni F, Andrighetto C, Rota N, Stella S. Biopreservation as a potential hurdle for Bacillus cereus growth in fresh cheese. J Dairy Sci 2019; 103:150-160. [PMID: 31668441 DOI: 10.3168/jds.2019-16739] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Accepted: 09/03/2019] [Indexed: 11/19/2022]
Abstract
This study aimed to evaluate the possible inhibitory effect of natural lactic acid bacteria on the growth of 2 Bacillus cereus strains. First, we evaluated the behavior of spores of B. cereus GPe2 and D43 when inoculated before cheesemaking using pasteurized or raw milk; no statistical differences were observed between cheese produced with the 2 types of milk. Then, lactic acid bacteria (LAB) were isolated from cheese at the last sampling time, identified, and tested in vitro for their antagonistic activity and organic acid production by using an HPLC method, showing antimicrobial potential. The LAB that produced larger inhibition halos (>9 mm) against B. cereus strains (LAB 3, 6, 9, 10: Lactococcus lactis ssp. lactis; LAB 7: Lactococcus lactis ssp. cremoris) were selected to produce a LAB mixture for subsequent tests. Spores of B. cereus GPe2 and D43 were inoculated in pasteurized milk before cheesemaking with or without addition of the LAB mixture at a high dosage. Bacillus cereus grew more slowly when LAB were added to the dairy matrix (with differences from 2.36 to 2.66 log cfu/g in B. cereus GPe2 and D43 growth).
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Affiliation(s)
- Erica Tirloni
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy.
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy
| | - Emilia Ghelardi
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, IT-56127, Pisa, Italy; Research Center Nutraceuticals and Food for Health-Nutrafood, University of Pisa, IT-56127, Pisa, Italy
| | - Francesco Celandroni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, IT-56127, Pisa, Italy
| | - Christian Andrighetto
- Agenzia Veneta per l'Innovazione nel Settore Primario, Via San Gaetano 74, Thiene (VI), Italy
| | - Nicola Rota
- Freelance Agronomist, Pontirolo Nuovo, IT-24040, Italy
| | - Simone Stella
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy
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30
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Martinez-Rios V, Gkogka E, Dalgaard P. New Term to Quantify the Effect of Temperature on pH min -Values Used in Cardinal Parameter Growth Models for Listeria monocytogenes. Front Microbiol 2019; 10:1510. [PMID: 31338078 PMCID: PMC6628878 DOI: 10.3389/fmicb.2019.01510] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Accepted: 06/17/2019] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to quantify the influence of temperature on pH min -values of Listeria monocytogenes as used in cardinal parameter growth models and thereby improve the prediction of growth for this pathogen in food with low pH. Experimental data for L. monocytogenes growth in broth at different pH-values and at different constant temperatures were generated and used to determined pH min -values. Additionally, pH min -values for L. monocytogenes available from literature were collected. A new pH min -function was developed to describe the effect of temperatures on pH min -values obtained experimentally and from literature data. A growth and growth boundary model was developed by substituting the constant pH min -value present in the Mejlholm and Dalgaard (2009) model (J. Food. Prot. 72, 2132-2143) by the new pH min -function. To obtain data for low pH food, challenge tests were performed with L. monocytogenes in commercial and laboratory-produced chemically acidified cheese including glucono-delta-lactone (GDL) and in commercial cream cheese. Furthermore, literature data for growth of L. monocytogenes in products with or without GDL were collected. Evaluation of the new and expanded model by comparison of observed and predicted μ max -values resulted in a bias factor of 1.01 and an accuracy factor of 1.48 for a total of 1,129 growth responses from challenge tests and literature data. Growth and no-growth responses of L. monocytogenes in seafood, meat, non-fermented dairy products, and fermented cream cheese were 90.3% correctly predicted with incorrect predictions being 5.3% fail-safe and 4.4% fail-dangerous. The new pH min -function markedly extended the range of applicability of the Mejlholm and Dalgaard (2009) model from pH 5.4 to pH 4.6 and therefore the model can now support product development, reformulation or risk assessment of food with low pH including chemically acidified cheese and cream cheese.
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Affiliation(s)
| | | | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Lyngby, Denmark
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31
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Cadavez VA, Campagnollo FB, Silva RA, Duffner CM, Schaffner DW, Sant’Ana AS, Gonzales-Barron U. A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage. Food Microbiol 2019; 79:48-60. [DOI: 10.1016/j.fm.2018.11.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 11/03/2018] [Accepted: 11/13/2018] [Indexed: 01/02/2023]
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32
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Estimation of Safety and Quality Losses of Foods Stored in Residential Refrigerators. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-019-09192-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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33
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Tirloni E, Stella S, Bernardi C, Dalgaard P, Rosshaug PS. Predicting growth of Listeria monocytogenes in fresh ricotta. Food Microbiol 2019; 78:123-133. [DOI: 10.1016/j.fm.2018.10.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2018] [Revised: 10/16/2018] [Accepted: 10/17/2018] [Indexed: 10/28/2022]
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34
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Gao Z, Daliri EBM, Wang J, Liu D, Chen S, Ye X, Ding T. Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review. J Food Prot 2019; 82:441-453. [PMID: 30794461 DOI: 10.4315/0362-028x.jfp-18-303] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.
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Affiliation(s)
- Zhenhong Gao
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Eric Banan-Mwine Daliri
- 3 Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, South Korea
| | - Jun Wang
- 4 College of Food Science and Engineering, Qingdao Agricultural University, Chengyang, Qingdao 266109, People's Republic of China (ORCID: http://orcid.org/0000-0001-7676-0493 )
| | - Donghong Liu
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shiguo Chen
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Xingqian Ye
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Tian Ding
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
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35
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Zhang W, Wang X, Xu C, Chen Y, Sun W, Liu Q, Dong Q. Modeling inhibition effects of Lactobacillus plantarum subsp. plantarum CICC 6257 on growth of Listeria monocytogenes in ground pork stored at CO2-rich atmospheres. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.050] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Bover-Cid S, Serra-Castelló C, Dalgaard P, Garriga M, Jofré A. New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage. Int J Food Microbiol 2018; 290:150-158. [PMID: 30340113 DOI: 10.1016/j.ijfoodmicro.2018.10.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Revised: 08/07/2018] [Accepted: 10/05/2018] [Indexed: 11/30/2022]
Abstract
The aim of the present study was to understand growth and survival responses of Listeria monocytogenes during the storage of high pressure processed (HPP) cooked ham formulated with organic acids to inhibit growth of the pathogen. Cooked ham batches were manufactured without organic acids (control), with potassium lactate (2.8% or 4%) or with potassium lactate and sodium diacetate (2.0% + 0.11% or 2.0% + 0.45%). Products were aseptically sliced and inoculated with 107 cfu/g or 102 cfu/g of either L. monocytogenes CTC1034 (a meat isolate) or a cocktail of three isolates (12MOB045Lm, 12MOB089Lm and Scott A). Vacuum-packed samples with 107 cfu/g were HPP at 600 MPa for 3 min, whereas samples with 102 cfu/g were not HPP. Growth or survival of L. monocytogenes was determined during subsequent storage at 8, 12 and 20 °C. Growth or survival was characterized by fitting the experimental data using the primary logistic model and the log-linear with shoulder model, respectively. Secondary models were fitted to characterize the effect of temperature on growth kinetic parameters without or with HPP. For cooked ham without organic acids, growth rates of L. monocytogenes were slightly increased by HPP and lag times were longer. Interestingly, for cooked ham with organic acids, the HPP had a significant stimulating effect on subsequent growth of L. monocytogenes (piezo-stimulation). At 20 °C, the growth rates of L. monocytogenes in cooked ham with lactate were up to 4-fold higher than those of the same product without HPP. The observed enhancement of the piezo-stimulating effect of organic acids on growth rates during storage of HPP cooked ham represents a challenge for the use of organic acids as antimicrobials in these products. A predictive model available as part of the Food Spoilage and Safety Predictor (FSSP) software seemed useful to predict growth and growth boundary of L. monocytogenes in non-pressurised cooked ham. This model was calibrated to take into account the observed piezo-stimulating effect and to predict growth of L. monocytogenes in HPP cooked ham with organic acids.
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Affiliation(s)
- Sara Bover-Cid
- IRTA, Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain.
| | | | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Kgs. Lyngby, Denmark
| | - Margarita Garriga
- IRTA, Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain
| | - Anna Jofré
- IRTA, Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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37
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Ochoa-Velasco CE, Salcedo-Pedraza C, Hernández-Carranza P, Guerrero-Beltrán JA. Use of microbial models to evaluate the effect of UV-C light and trans-cinnamaldehyde on the native microbial load of grapefruit (Citrus × paradisi) juice. Int J Food Microbiol 2018; 282:35-41. [PMID: 29890306 DOI: 10.1016/j.ijfoodmicro.2018.05.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 05/19/2018] [Accepted: 05/22/2018] [Indexed: 11/16/2022]
Abstract
The aim of this research was to evaluate the storage stability (5 °C), and microbial modeling, of Rubi red grapefruit (Citrus × paradisi) juice treated with ultraviolet-C (UV-C) light (0, 10 and 20 min), alone or in combination with trans-cinnamaldehyde (trans-CAH) (0, 25 and 50 μg/mL). A 32 factorial design was used and data modeled with the Weibull, Modified Gompertz and Logistic models. A response surface model was used to evaluate the effect of modeling parameters for suggesting the optimum treatment conditions. Treated and some untreated juice lasted up to 9 days without physicochemical and microbial changes. At the higher combination of UV-C light and trans-CAH, the microbial load of grapefruit juice was maintained below 100 CFU/mL up to 15 days. For mesophiles, the three predictive models indicated that the parameters n and Nmax decreased and the parameters λ and tc increased as the combination of UV-C light and trans-CAH increased. The response surface modeling of the parameters obtained by the predictive models showed acceptable correlation for mesophiles (R2 = 0.815-0.977) but not for yeasts (R2 = 0.618-0.815). The three predictive models showed that, the concentration of trans-CAH had more effect on stopping the microbial growth than the UV-C light treatment.
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Affiliation(s)
- C E Ochoa-Velasco
- Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Puebla, Mexico
| | - C Salcedo-Pedraza
- Ingeniería en Alimentos, Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Puebla, Mexico
| | - P Hernández-Carranza
- Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla 72420, Puebla, Mexico
| | - J A Guerrero-Beltrán
- Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, Cholula 72810, Puebla, Mexico.
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38
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Characterization of damage on Listeria innocua surviving to pulsed light: Effect on growth, DNA and proteome. Int J Food Microbiol 2018; 284:63-72. [PMID: 30005928 DOI: 10.1016/j.ijfoodmicro.2018.07.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/25/2018] [Accepted: 07/02/2018] [Indexed: 11/23/2022]
Abstract
The effect of pulsed light treatment on the lag phase and the maximum specific growth rate of Listeria innocua was determined in culture media at 7 °C. Fluences of 0.175, 0.350 and 0.525 J/cm2 were tested. The lag phase of the survivors increased as fluence did, showing significant differences for all the doses; an 8.7-fold increase was observed at 0.525 J/cm2. Pulsed light decreased the maximum specific growth rate by 38% at the same fluence. Both parameters were also determined by time-lapse microscopy at 25 °C in survivors to 0.525 J/cm2, with an increase of 13-fold of the lag phase and a 45% decrease of the maximum specific growth rate. The higher the fluence, the higher the variability of both parameters was. To characterize pulsed light damage on L. innocua, the formation of dimers on DNA was assessed, and a proteomic study was undertaken. In cells treated with 0.525 J/cm2, cyclobutane pyrimidine dimers and pyrimidine (6-4) pyrimidone photoproducts were detected at 5:1 ratio. Pulsed light induced the expression of three proteins, among them the general stress protein Ctc. Furthermore, treated cells showed an up-regulation of proteins related to metabolism of nucleotides and fatty acids, as well as with translation processes, whereas flagellin and some glucose metabolism proteins were down-regulated. Differences in the proteome of the survivors could contribute to explain the mechanisms of adaptation of L. innocua after pulsed light treatment.
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39
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Valík Ľ, Ačai P, Medveďová A. Application of competitive models in predicting the simultaneous growth of Staphylococcus aureus and lactic acid bacteria in milk. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Zilelidou EA, Skandamis PN. Growth, detection and virulence of Listeria monocytogenes in the presence of other microorganisms: microbial interactions from species to strain level. Int J Food Microbiol 2018; 277:10-25. [PMID: 29677551 DOI: 10.1016/j.ijfoodmicro.2018.04.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2017] [Revised: 04/04/2018] [Accepted: 04/06/2018] [Indexed: 01/28/2023]
Abstract
Like with all food microorganisms, many basic aspects of L. monocytogenes life are likely to be influenced by its interactions with bacteria living in close proximity. This pathogenic bacterium is a major concern both for the food industry and health organizations since it is ubiquitous and able to withstand harsh environmental conditions. Due to the ubiquity of Listeria monocytogenes, various strains may contaminate foods at different stages of the supply chain. Consequently, simultaneous exposure of consumers to multiple strains is also possible. In this context even strain-to-strain interactions of L. monocytogenes play a significant role in fundamental processes for the life of the pathogen, such as growth or virulence, and subsequently compromise food safety, affect the evolution of a potential infection, or even introduce bias in the detection by classical enrichment techniques. This article summarizes the impact of microbial interactions on the growth and detection of L. monocytogenes primarily in foods and food-associated environments. Furthermore it provides an overview of L. monocytogenes virulence in the presence of other microorganisms.
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Affiliation(s)
- Evangelia A Zilelidou
- Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Food Quality Control and Hygiene, Iera odos 75, 11855 Athens, Greece
| | - Panagiotis N Skandamis
- Agricultural University of Athens, Department of Food Science and Human Nutrition, Laboratory of Food Quality Control and Hygiene, Iera odos 75, 11855 Athens, Greece.
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41
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Vázquez-Velázquez R, Salvador-Figueroa M, Adriano-Anaya L, DeGyves–Córdova G, Vázquez-Ovando A. Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1420694] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Robinson Vázquez-Velázquez
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Tapachula, Chiapas, Mexico
- División Agroalimentaria, Universidad Tecnológica de la Selva, Ocosingo, Chiapas, Mexico
| | | | - Lourdes Adriano-Anaya
- Instituto de Biociencias, Universidad Autónoma de Chiapas, Tapachula, Chiapas, Mexico
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42
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Ricci A, Allende A, Bolton D, Chemaly M, Davies R, Fernández Escámez PS, Girones R, Herman L, Koutsoumanis K, Nørrung B, Robertson L, Ru G, Sanaa M, Simmons M, Skandamis P, Snary E, Speybroeck N, Ter Kuile B, Threlfall J, Wahlström H, Takkinen J, Wagner M, Arcella D, Da Silva Felicio MT, Georgiadis M, Messens W, Lindqvist R. Listeria monocytogenes contamination of ready-to-eat foods and the risk for human health in the EU. EFSA J 2018; 16:e05134. [PMID: 32760461 PMCID: PMC7391409 DOI: 10.2903/j.efsa.2018.5134] [Citation(s) in RCA: 152] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Food safety criteria for Listeria monocytogenes in ready-to-eat (RTE) foods have been applied from 2006 onwards (Commission Regulation (EC) 2073/2005). Still, human invasive listeriosis was reported to increase over the period 2009-2013 in the European Union and European Economic Area (EU/EEA). Time series analysis for the 2008-2015 period in the EU/EEA indicated an increasing trend of the monthly notified incidence rate of confirmed human invasive listeriosis of the over 75 age groups and female age group between 25 and 44 years old (probably related to pregnancies). A conceptual model was used to identify factors in the food chain as potential drivers for L. monocytogenes contamination of RTE foods and listeriosis. Factors were related to the host (i. population size of the elderly and/or susceptible people; ii. underlying condition rate), the food (iii. L. monocytogenes prevalence in RTE food at retail; iv. L. monocytogenes concentration in RTE food at retail; v. storage conditions after retail; vi. consumption), the national surveillance systems (vii. improved surveillance), and/or the bacterium (viii. virulence). Factors considered likely to be responsible for the increasing trend in cases are the increased population size of the elderly and susceptible population except for the 25-44 female age group. For the increased incidence rates and cases, the likely factor is the increased proportion of susceptible persons in the age groups over 45 years old for both genders. Quantitative modelling suggests that more than 90% of invasive listeriosis is caused by ingestion of RTE food containing > 2,000 colony forming units (CFU)/g, and that one-third of cases are due to growth in the consumer phase. Awareness should be increased among stakeholders, especially in relation to susceptible risk groups. Innovative methodologies including whole genome sequencing (WGS) for strain identification and monitoring of trends are recommended.
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Listeria monocytogenes in Gorgonzola cheese: Study of the behaviour throughout the process and growth prediction during shelf life. Int J Food Microbiol 2017; 262:71-79. [DOI: 10.1016/j.ijfoodmicro.2017.09.018] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2016] [Revised: 08/11/2017] [Accepted: 09/24/2017] [Indexed: 11/30/2022]
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Tirloni E, Ghelardi E, Celandroni F, Bernardi C, Stella S. Effect of dairy product environment on the growth of Bacillus cereus. J Dairy Sci 2017; 100:7026-7034. [DOI: 10.3168/jds.2017-12978] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Accepted: 05/27/2017] [Indexed: 11/19/2022]
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Pérez‐Rodríguez F, Carrasco E, Bover‐Cid S, Jofré A, Valero A. Closing gaps for performing a risk assessment on Listeria monocytogenes in ready‐to‐eat (RTE) foods: activity 2, a quantitative risk characterization on L. monocytogenes in RTE foods; starting from the retail stage. ACTA ACUST UNITED AC 2017. [DOI: 10.2903/sp.efsa.2017.en-1252] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | | | - Sara Bover‐Cid
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Food Safety Programme Spain
| | - Anna Jofré
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Food Safety Programme Spain
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Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese. BIOMED RESEARCH INTERNATIONAL 2017. [PMID: 28626762 PMCID: PMC5463104 DOI: 10.1155/2017/6820369] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Oscypek and korycinski are traditional Polish cheeses, exclusively produced in Tatra and in Podlasie region, respectively, produced from raw, unpasteurized milk. The 29 Lactobacillus plantarum strains were isolated on MRS agar from 12 cheese samples and used as a material for study. The main purpose of the work was to assess the antimicrobial properties and recognition of selected strains for the unique antagonistic activity and preservation role in food. It has been found that the highest antimicrobial activity was observed in the case of L. monocytogenes strains; however, the level of that activity was different depending on the Lb. plantarum strain. Strains from oscypek produced broad spectrum, and a few strains isolated from korycinski cheese produced a narrow spectrum of antimicrobial compounds, other than organic acids and hydrogen peroxide. Moreover, the antagonistic activity shown by Lb. plantarum strains is connected with the source from which a given strain was isolated. Strains isolated from oscypek cheese represented stronger activity against L. monocytogenes, whereas strains isolated from korycinski cheese were more active against E. coli. Strains Lb. plantarum Os13 and Kor14 could be considered as good candidates for protective cultures to extend durability of food products.
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Assessing the capacity of growth, survival, and acid adaptive response of Listeria monocytogenes during storage of various cheeses and subsequent simulated gastric digestion. Int J Food Microbiol 2017; 246:50-63. [DOI: 10.1016/j.ijfoodmicro.2017.01.015] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 01/22/2017] [Accepted: 01/24/2017] [Indexed: 11/19/2022]
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Jayanth HS, Varadaraj MC. Survival of a native toxigenic isolate of Listeria monocytogenes CFR 1302 during storage of milk-based foods can be a potential cause of health risk. FOOD SCI TECHNOL INT 2017; 23:426-436. [PMID: 28675967 DOI: 10.1177/1082013217698329] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
The ability of a native toxigenic culture of Listeria monocytogenes CFR 1302 to survive and elaborate associated toxigenic trait in ice cream and mango pulp-based lactic fermented milk was studied. The culture of L. monocytogenes inoculated at two initial levels of 4.6 and 5.6 log10 CFU/ml almost remained unaltered during storage of the food products. However, in both the milk-based products, a marginal increase in viable population was observed during 2-4 d of storage as against the initial inoculum levels. The toxigenic trait, listeriolysin "O" was detected by PCR based on species-specific hlyA primers in the two products without any step of enrichment. The positive amplification in PCR was evidenced with initial population levels of 6.3, 7.3, and 8.3 log10 CFU/ml of the respective products. In culture broth, PCR detection was positive with the lowest level of 2.3 log10 CFU/ml. The established pathogenic strain of L. monocytogenes Scott A used as a reference culture revealed almost the same behavior to that of native culture in the food products. The findings of present study bring into focus that, irrespective of low storage temperatures, there exists the potential health hazard associated with foods initially contaminated with risk population levels of L. monocytogenes.
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Affiliation(s)
- Hampapura S Jayanth
- 1 Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, India.,2 Department of Microbiology, Yuvaraja's College, University of Mysore, Mysore, India
| | - Mandyam C Varadaraj
- 1 Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysore, India
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Kinetics of Quality Changes ofPangasiusFillets at Stable and Dynamic Temperatures, Simulating Downstream Cold Chain Conditions. J FOOD QUALITY 2017. [DOI: 10.1155/2017/2865185] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study was about the quality changes ofPangasiusfillets during storage under simulated temperature conditions of downstream cold chain. Sensory, chemical, and microbiological analyses were conducted over storage time and bacterial growth was modelled. Sensory quality index (QI), at five stable (1, 4, 9, 15, and 19 ± 1°C) and three dynamic temperatures, progressed faster at higher temperatures, especially with sooner temperature abuses. Total volatile basic nitrogen remained under the acceptable limit throughout all the storage conditions. Total viable psychrotrophic counts (TVC) were around 5.68 ± 0.24 log CFU g−1at the beginning and exceeded the limit of 6 log CFU g−1after 216, 96, 36, 16, and 7 h at 1, 4, 9, 15, and 19 ± 1°C, respectively. Meanwhile,Pseudomonascounts started at 3.81 ± 0.53 log CFU g−1and reached 4.60–6.36 log CFU g−1by the time of TVC rejection. Since lower shelf lives were given by TVC rather than QI, it should be appropriate to base the product shelf life on the TVC acceptable limit. Kinetics models based on the Baranyi and Roberts and square root models, developed for TVC andPseudomonasspp., gave acceptable bacterial estimations at dynamic temperatures, with over 80% of observed counts within the acceptable simulation zone, revealing promising model applicability as a supporting tool for cold chain management. However, further improvement and validation of the models are needed.
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Survival of sublethally injured Listeria in model soup after nonisothermal heat and high-pressure treatments. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2821-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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