Behavior of Escherichia coli O157:H7 and Listeria monocytogenes in Tryptic soy broth subjected to various low temperature treatments

Susceptibility of Vibrio parahaemolyticus to various environmental stresses after cold shock treatment

Vibrio parahaemolyticus was subjected to cold shock treatment at 20 or 15 degrees C for 2 or 4 h. The effect of cold shock on the survival of V. parahaemolyticus subjected to subsequent low temperature (5 and -18 degrees C) and other adverse conditions (47 degrees C, 6 ppm crystal violet, 1000 ppm H(2)O(2), 25 mM acetic acid and 25 mM lactic acid) was investigated. Regardless of the cold shock treatment, survival of V. parahaemolyticus increased when stored at 5 or -18 degrees C, while no increase in survival was noted for cells cold shocked in the presence of chloramphenicol. Cold shock treatment under the conditions tested, in general, enabled V. parahaemolyticus cells to survive better following subsequent challenge by crystal violet, while the cold-shocked organism was more susceptible to high temperature (47 degrees C), H(2)O(2) and organic acids (lactic and acetic acid) than the non-shocked cells. Furthermore, the temperature and time of the cold shock treatment affected the cold shock response of V. parahaemolyticus.

Competitive inhibition of Listeria monocytogenes in ready-to-eat meat products by lactic acid bacteria

Forty-nine strains of lactic acid bacteria (LAB), isolated from commercially available ready-to-eat (RTE) meat products, were screened for their ability to inhibit the growth of Listeria monocytogenes at refrigeration (5 degrees C) temperatures on agar spot tests. The three most inhibitory strains were identified as Pediococcus acidilactici, Lactobacillus casei, and Lactobacillus paracasei by 16S rDNA sequence analysis. Their antilisterial activity was quantified in associative cultures in deMan Rogosa Sharpe (MRS) broth at 5 degrees C for 28 days, resulting in a pathogen reduction of 3.5 log10 cycles compared to its initial level. A combined culture of these strains was added to frankfurters and cooked ham coinoculated with L. monocytogenes, vacuum packaged, and stored at 5 degrees C for 28 days. Bacteriostatic activity was observed in cooked ham, whereas bactericidal activity was observed in frankfurters. Numbers of L. monocytogenes were 4.2 to 4.7 log10 and 2.6 log10 cycles lower than controls in frankfurters and cooked ham, respectively, after the 28-day refrigerated storage. In all cases, numbers of LAB increased by only 1 log10 cycle. The strain identified as P. acidilactici was possibly a bacteriocin producer, whereas the antilisterial activity of the other two strains was due to the production of organic acids. There was no significant difference (P > 0.05) in the antilisterial activity detected in frankfurters whether the LAB strains were used individually or as combined cultures. Further studies over a 56-day period indicated no impact on the quality of the product. This method represents a potential antilisterial intervention in RTE meats, because it inhibited the growth of the pathogen at refrigeration temperatures without causing sensory changes.

Recovery of low-temperature stressed E. coli O157:H7 and its susceptibility to crystal violet, bile salt, sodium chloride and ethanol

This study was conducted to investigate the alteration of some characteristics of E. coli O157:H7 subjected to various periods of storage at -5, -18 and -28 degrees C. Results revealed that the low-temperature treatments increased the susceptibility of E. coli O157:H7 to crystal violet, bile salt, sodium chloride and ethanol. In general, the susceptibility of E. coli O157:H7 subjected to storage at -18 degrees C increased most significantly. The susceptibility of E. coli O157:H7 to the tested agents increased as the period of low-temperature storage extended, regardless of storage temperature. Among the various nitrogen and carbon sources tested, tryptone and soytone were the most effective nitrogen sources, while glucose and maltose were the most effective carbon sources for the growth of the low-temperature stressed cells. When growing the stressed E. coli O157:H7 in media containing the same nitrogen source or carbon source, their lag period increased as the time of frozen storage increased. It was also noted that in general, the recovery of the low-temperature stressed E. coli O157:H7 was highest on tryptic soy agar followed by Modified eosin methylene blue agar, while recovery on MaConkey sorbitol agar and Modified MaConkey sorbitol agar was lowest.