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Tönz A, Freimüller Leischtfeld S, Stevens MJA, Glinski-Häfeli D, Ladner V, Gantenbein-Demarchi C, Miescher Schwenninger S. Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25. Foods 2024; 13:298. [PMID: 38254599 PMCID: PMC10815048 DOI: 10.3390/foods13020298] [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: 12/22/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
The current study addresses the critical issue of Listeria monocytogenes growth in raw sausage/meat products leading to human infections, most commonly listeriosis, which is known for its high fatality rate. This research focuses on the isolation, identification, and screening of lactic acid bacteria from various meat and fish products in Switzerland. In total, 274 lactic acid bacteria strains were isolated from 30 different products and were screened for their ability to inhibit Listeria monocytogenes growth, with 51 isolates demonstrating anti-Listeria activity at 8 °C, 15 °C, 25 °C, and 37 °C. Further experiments, using a meat model and a raw sausage challenge test, demonstrated that Leuconostoc carnosum DH25 significantly inhibited Listeria monocytogenes growth during the ripening and storage of the tested meat/sausage. This inhibitory effect was found to be attributed to the bacteriocins produced by Leuconostoc carnosum DH25 rather than factors like pH or water activity. The stability of the anti-Listeria substances was examined, revealing their resistance to temperature and pH changes, making Leuconostoc carnosum DH25 a promising protective culture for raw sausages. The genome sequencing of this strain confirms its safety, with no antibiotic resistance genes or virulence factors detected, and reveals the presence of the structural genes for the production of the bacteriocin LeucocinB-Ta11a. This study underscores the potential of LAB strains and their bacteriocins as effective tools for enhancing food safety and preventing Listeria monocytogenes growth in meat products, offering valuable insights into biocontrol strategies in the food industry.
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Affiliation(s)
- Andrea Tönz
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Susette Freimüller Leischtfeld
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Marc J. A. Stevens
- University of Zurich, Vetsuisse Faculty, Institute for Food Safety and Hygiene, 8057 Zurich, Switzerland;
| | - Deborah Glinski-Häfeli
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Valentin Ladner
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Corinne Gantenbein-Demarchi
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
| | - Susanne Miescher Schwenninger
- ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Food Biotechnology Research Group, 8820 Wädenswil, Switzerland; (A.T.); (S.F.L.); (D.G.-H.); (V.L.); (C.G.-D.)
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2
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Bombelli A, Araya-Cloutier C, Vincken JP, Abee T, den Besten HMW. Impact of food-relevant conditions and food matrix on the efficacy of prenylated isoflavonoids glabridin and 6,8-diprenylgenistein as potential natural preservatives against Listeria monocytogenes. Int J Food Microbiol 2023; 390:110109. [PMID: 36806890 DOI: 10.1016/j.ijfoodmicro.2023.110109] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/23/2022] [Accepted: 01/25/2023] [Indexed: 02/05/2023]
Abstract
Prenylated isoflavonoids can be extracted from plants of the Leguminosae/Fabaceae family and have shown remarkable antimicrobial activity against Gram-positive food-borne pathogens, such as Listeria monocytogenes. Promising candidates from this class of compounds are glabridin and 6,8-diprenylgenistein. This research aimed to investigate the potential of glabridin and 6,8-diprenylgenistein as food preservatives against L. monocytogenes. Their antimicrobial activity was tested in vitro at various conditions relevant for food application, such as different temperatures (from 10 °C to 37 °C), pH (5 and 7.2), and in the presence or absence of oxygen. The minimum inhibitory concentrations of glabridin and 6,8-diprenylgenistein in vitro were between 0.8 and 12.5 μg/mL in all tested conditions. Growth inhibitory activities were similar at 10 °C compared to higher temperatures, although bactericidal activities decreased when the temperature decreased. Notably, lower pH (pH 5) increased the growth inhibitory and bactericidal activity of the compounds, especially for 6,8-diprenylgenistein. Furthermore, similar antimicrobial efficacies were shown anaerobically compared to aerobically at the tested conditions. Glabridin showed a more stable inhibitory and bactericidal activity when the temperature decreased compared to 6,8-diprenylgenistein. Therefore, we further determined the antimicrobial efficacy of glabridin against L. monocytogenes growth on fresh-cut cantaloupe at 10 °C. In these conditions, concentrations of glabridin of 50, 100 and 250 μg/g significantly reduced the growth of L. monocytogenes compared to the control, resulting on average in >1 Log CFU/g difference after 4 days compared to the control. Our results further underscored the importance of considering the food matrix when assessing the activity of novel antimicrobials. Overall, this study highlights the potential of prenylated isoflavonoids as naturally derived food preservatives.
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Affiliation(s)
- Alberto Bombelli
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Carla Araya-Cloutier
- Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Jean-Paul Vincken
- Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Tjakko Abee
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands.
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3
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Bucur FI, Borda D, Neagu C, Grigore-Gurgu L, Nicolau AI. Deterministic Approach and Monte Carlo Simulation to Predict Listeria monocytogenes Time to Grow on Refrigerated Ham: A Study Supporting Risk-based Decisions for Consumers' Health. J Food Prot 2023; 86:100026. [PMID: 36916585 DOI: 10.1016/j.jfp.2022.100026] [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: 07/05/2022] [Revised: 11/02/2022] [Accepted: 12/05/2022] [Indexed: 12/15/2022]
Abstract
This study assessed the growth of Listeria monocytogenes in ready-to-eat (RTE) ham during storage under conditions simulating domestic practices with the intention to offer support in the elaboration of food safety policies that should better protect consumers against food poisoning at home. RTE ham, artificially contaminated at either medium (102-103 CFU/g) or high (104-105 CFU/g) concentration, was stored at both isothermal (4℃ in a refrigerator able to maintain a relatively constant temperature and 5℃ and 7℃ in a refrigerator with fluctuating temperature) and dynamic (5℃ and 7℃ with intermittent exposure to ambient temperature, e.g. 25℃) conditions. Under isothermal conditions, the increasing storage temperature determined a significantly increased (p < 0.05) capacity of L. monocytogenes to grow. The kinetic growth parameters were derived by fitting the Baranyi and Roberts model to the experimental data and, based on the maximum specific growth rates, it was estimated the temperature dependence of L. monocytogenes growth in RTE ham. At medium contamination level, sanitary risk time calculation revealed that, unlike storage at 5℃ and 7℃, storage at 4℃ of the RTE ham extends the time period during which the product is safe for consumption by ∼40 and 52%, respectively. However, the real temperature fluctuations included in the Monte Carlo simulations at low L. monocytogenes counts (1, 5 and 10 CFU/g) have shortened the safety margins. Stochastic models also proved to be useful tools for describing the pathogen's behavior when refrigeration of the RTE ham alternates with periods of ham being kept at room temperature, considered dynamic conditions of growth.
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Affiliation(s)
- Florentina Ionela Bucur
- Dunărea de Jos University of Galați, Faculty of Food Science and Engineering, Domnească Street 111, Galați 800201, Romania
| | - Daniela Borda
- Dunărea de Jos University of Galați, Faculty of Food Science and Engineering, Domnească Street 111, Galați 800201, Romania
| | - Corina Neagu
- Dunărea de Jos University of Galați, Faculty of Food Science and Engineering, Domnească Street 111, Galați 800201, Romania
| | - Leontina Grigore-Gurgu
- Dunărea de Jos University of Galați, Faculty of Food Science and Engineering, Domnească Street 111, Galați 800201, Romania
| | - Anca Ioana Nicolau
- Dunărea de Jos University of Galați, Faculty of Food Science and Engineering, Domnească Street 111, Galați 800201, Romania.
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4
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Boleratz BL, Oscar TP. Use of
ComBase
data to develop an artificial neural network model for nonthermal inactivation of
Campylobacter jejuni
in milk and beef and evaluation of model performance and data completeness using the acceptable prediction zones method. J Food Saf 2022. [DOI: 10.1111/jfs.12983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Bethany L. Boleratz
- US Department of Agriculture, Agricultural Research Service, Chemical Residue and Predictive Microbiology Research Unit, Center for Food Science and Technology University of Maryland Eastern Shore Princess Anne Maryland USA
| | - Thomas P. Oscar
- US Department of Agriculture, Agricultural Research Service, Chemical Residue and Predictive Microbiology Research Unit, Center for Food Science and Technology University of Maryland Eastern Shore Princess Anne Maryland USA
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5
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Affiliation(s)
- Thomas P. Oscar
- United States Department of Agriculture, Agricultural Research ServiceChemical Residue and Predictive Microbiology Research Unit Princess Anne Maryland
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6
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Thomas M, Tiwari R, Mishra A. Predictive Model of Listeria monocytogenes Growth in Queso Fresco. J Food Prot 2019; 82:2071-2079. [PMID: 31714806 DOI: 10.4315/0362-028x.jfp-19-185] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Listeria monocytogenes is a hardy psychrotrophic pathogen that has been linked to several cheese-related outbreaks in the United States, including a recent outbreak in which a fresh cheese (queso fresco) was implicated. The purpose of this study was to develop primary, secondary, and tertiary predictive models for the growth of L. monocytogenes in queso fresco and to validate these models using nonisothermal time and temperature profiles. A mixture of five strains of L. monocytogenes was used to inoculate pasteurized whole milk to prepare queso fresco. Ten grams of each fresh cheese sample was vacuum packaged and stored at 4, 10, 15, 20, 25, and 30°C. From samples at each storage temperature, subsamples were removed at various times and diluted in 0.1% peptone water, and bacteria were enumerated on Listeria selective agar. Growth data from each temperature were fitted using the Baranyi model as the primary model and the Ratkowsky model as the secondary model. Models were then validated using nonisothermal conditions. The Baranyi model was fitted to the isothermal growth data with acceptable goodness of fit statistics (R2 = 0.928; root mean square error = 0.317). The Ratkowsky square root model was fitted to the specific growth rates at different temperatures (R2 = 0.975). The tertiary model developed from these models was validated using the growth data with two nonisothermal time and temperature profiles (4 to 20°C for 19 days and 15 to 30°C for 11 days). Data for these two profiles were compared with the model prediction using an acceptable prediction zone analysis; >70% of the growth observations were within the acceptable prediction zone (between -1.0 and 0.5 log CFU/g). The model developed in this study will be useful for estimating the growth of L. monocytogenes in queso fresco. These predictions will help in estimation of the risk of listeriosis from queso fresco under extended storage and temperature abuse conditions.
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Affiliation(s)
- Merlyn Thomas
- Department of Food Science and Technology, University of Georgia, 100 Cedar Street, Athens, Georgia 30602
| | - Ratnesh Tiwari
- Department of Mechanical Engineering, University of Maryland, College Park, Maryland 20742, USA
| | - Abhinav Mishra
- Department of Food Science and Technology, University of Georgia, 100 Cedar Street, Athens, Georgia 30602
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7
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Chung KH, Park MS, Kim HY, Bahk GJ. Growth prediction and time–temperature criteria model of Vibrio parahaemolyticus on traditional Korean raw crab marinated in soy sauce (ganjang-gejang) at different storage temperatures. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Yin X, Zhang Y, Tu S, Huang Y, Tu K. Model for the Effect of Carbon Dioxide on <i>Listeria Monocytogenes</i> in Fresh-cut Iceberg Lettuce Packaged Under Modified Atmosphere. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.1021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaoting Yin
- College of Food Science and Technology, Nanjing Agricultural University
| | - Yincheng Zhang
- College of Food Science and Technology, Nanjing Agricultural University
| | - Sicong Tu
- School of Medical Sciences, University of New South Wales
| | - Yangmin Huang
- College of Food Science and Technology, Nanjing Agricultural University
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University
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9
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Ye K, Wang K, Liu M, Liu J, Zhu L, Zhou G. Mathematical modelling of growth of Listeria monocytogenes in raw chilled pork. Lett Appl Microbiol 2017; 64:309-316. [PMID: 28129445 DOI: 10.1111/lam.12721] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 12/24/2016] [Accepted: 01/24/2017] [Indexed: 01/20/2023]
Abstract
The aim of this study was to analyse the growth kinetics of Listeria monocytogenes in naturally contaminated chilled pork. A cocktail of 26 meat-borne L. monocytogenes was inoculated to raw or sterile chilled pork to observe its growth at 4, 10, 16, 22 and 28°C respectively. The growth data were fitted by the Baranyi model and Ratkowsky square-root model. Results showed that the Baranyi model and Ratkowsky square-root model could describe the growth characteristics of L. monocytogenes at different temperatures reasonably well in raw chilled pork (1·0 ≤ Bf ≤ Af ≤ 1·1). Compared with the growth of L. monocytogenes in sterile chilled pork, the background microflora had no impact on the growth parameters of L. monocytogenes, except for the lag phase at low temperature storage. The microbial predictive models developed in this study can be used to predict the growth of L. monocytogenes during natural spoilage, and construct quantitative risk assessments in chilled pork. SIGNIFICANCE AND IMPACT OF THE STUDY This study simulated the actual growth of Listeria monocytogenes in chilled pork to the maximum extent, and described its growth characteristics of L. monocytogenes during natural spoilage. This study showed that the background microflora had no impact on the growth parameters of L. monocytogenes, except for the lag phase at low temperature storage. The models developed in this study can be used to predict the growth of L. monocytogenes during refrigerated storage.
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Affiliation(s)
- K Ye
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - K Wang
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - M Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - J Liu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - L Zhu
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
| | - G Zhou
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, China
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10
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Szczawiński J, Ewa Szczawińska M, Łobacz A, Tracz M, Jackowska-Tracz A. Modelling the Growth Rate of Listeria Monocytogenes in Cooked Ham Stored at Different Temperatures. J Vet Res 2017; 61:45-51. [PMID: 29978054 DOI: 10.1515/jvetres-2017-0006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Accepted: 03/10/2017] [Indexed: 11/15/2022] Open
Abstract
Introduction The purpose of the study was to determine and model the growth rates of L. monocytogenes in cooked cured ham stored at various temperatures. Material and Methods Samples of cured ham were artificially contaminated with a mixture of three L. monocytogenes strains and stored at 3, 6, 9, 12, or 15ºC for 16 days. The number of listeriae was determined after 0, 1, 2, 3, 5, 7, 9, 12, 14, and 16 days. A series of decimal dilutions were prepared from each sample and plated onto ALOA agar, after which the plates were incubated at 37ºC for 48 h under aerobic conditions. The bacterial counts were logarithmised and analysed statistically. Five repetitions of the experiment were performed. Results Both storage temperature and time were found to significantly influence the growth rate of listeriae (P > 0.01). The test bacteria growth curves were fitted to three primary models: the Gompertz, Baranyi, and logistic. The mean square error (MSE) and Akaike's information criterion (AIC) were calculated to evaluate the goodness of fit. It transpired that the logistic model fit the experimental data best. The natural logarithms of L. monocytogenes' mean growth rates from this model were fitted to two secondary models: the square root and polynomial. Conclusion Modelling in both secondary types can predict the growth rates of L. monocytogenes in cooked cured ham stored at each studied temperature, but mathematical validation showed the polynomial model to be more accurate.
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Affiliation(s)
- Jacek Szczawiński
- Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, University of Life Sciences, 02-776 Warsaw, Poland
| | - Małgorzata Ewa Szczawińska
- Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, University of Life Sciences, 02-776 Warsaw, Poland
| | - Adriana Łobacz
- Chair of Dairy and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - Michał Tracz
- Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, University of Life Sciences, 02-776 Warsaw, Poland
| | - Agnieszka Jackowska-Tracz
- Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, University of Life Sciences, 02-776 Warsaw, Poland
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11
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Experimental studies and modeling the behavior of anaerobic growth of Clostridium perfringens in cooked rice under non-isothermal conditions. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.029] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Chen Y, Pouillot R, S Burall L, Strain EA, Van Doren JM, De Jesus AJ, Laasri A, Wang H, Ali L, Tatavarthy A, Zhang G, Hu L, Day J, Sheth I, Kang J, Sahu S, Srinivasan D, Brown EW, Parish M, Zink DL, Datta AR, Hammack TS, Macarisin D. Comparative evaluation of direct plating and most probable number for enumeration of low levels of Listeria monocytogenes in naturally contaminated ice cream products. Int J Food Microbiol 2016; 241:15-22. [PMID: 27741432 DOI: 10.1016/j.ijfoodmicro.2016.09.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 07/11/2016] [Accepted: 09/24/2016] [Indexed: 11/25/2022]
Abstract
A precise and accurate method for enumeration of low level of Listeria monocytogenes in foods is critical to a variety of studies. In this study, paired comparison of most probable number (MPN) and direct plating enumeration of L. monocytogenes was conducted on a total of 1730 outbreak-associated ice cream samples that were naturally contaminated with low level of L. monocytogenes. MPN was performed on all 1730 samples. Direct plating was performed on all samples using the RAPID'L.mono (RLM) agar (1600 samples) and agar Listeria Ottaviani and Agosti (ALOA; 130 samples). Probabilistic analysis with Bayesian inference model was used to compare paired direct plating and MPN estimates of L. monocytogenes in ice cream samples because assumptions implicit in ordinary least squares (OLS) linear regression analyses were not met for such a comparison. The probabilistic analysis revealed good agreement between the MPN and direct plating estimates, and this agreement showed that the MPN schemes and direct plating schemes using ALOA or RLM evaluated in the present study were suitable for enumerating low levels of L. monocytogenes in these ice cream samples. The statistical analysis further revealed that OLS linear regression analyses of direct plating and MPN data did introduce bias that incorrectly characterized systematic differences between estimates from the two methods.
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Affiliation(s)
- Yi Chen
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA.
| | - Régis Pouillot
- Office of Analytics and Outreach, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Laurel S Burall
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Laurel, MD 20708, USA
| | - Errol A Strain
- Office of Analytics and Outreach, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Jane M Van Doren
- Office of Analytics and Outreach, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Antonio J De Jesus
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Anna Laasri
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Hua Wang
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Laila Ali
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Aparna Tatavarthy
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Guodong Zhang
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Lijun Hu
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - James Day
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Ishani Sheth
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Jihun Kang
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Laurel, MD 20708, USA
| | - Surasri Sahu
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Laurel, MD 20708, USA
| | - Devayani Srinivasan
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Laurel, MD 20708, USA
| | - Eric W Brown
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Mickey Parish
- Office of the Center Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Donald L Zink
- Office of the Center Director, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Atin R Datta
- Office of Applied Research and Safety Assessment, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Laurel, MD 20708, USA
| | - Thomas S Hammack
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
| | - Dumitru Macarisin
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, USA
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13
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Benito S, López A, Lizana X, Lope S, Carbó R, Del Valle L, Marqués A, Piqué N. Presence ofListeria monocytogenesin Prepared Foods: Analysis of Influencing Factors. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12842] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- S. Benito
- Aconsa, SL; Av. Pla del Vent 11 08970 Sant Joan Despí Barcelona Spain
- Department of Agri-Food Engineering and Biotechology; Univ. Politècnica de Catalunya; C/ Esteve Terrades 8, Edifici D4 Campus Baix Llobregat 08860 Castelldefels Spain
| | - A. López
- Aconsa, SL; Av. Pla del Vent 11 08970 Sant Joan Despí Barcelona Spain
| | - X. Lizana
- Aconsa, SL; Av. Pla del Vent 11 08970 Sant Joan Despí Barcelona Spain
| | - S. Lope
- Aconsa, SL; Av. Pla del Vent 11 08970 Sant Joan Despí Barcelona Spain
| | - R. Carbó
- Department of Agri-Food Engineering and Biotechology; Univ. Politècnica de Catalunya; C/ Esteve Terrades 8, Edifici D4 Campus Baix Llobregat 08860 Castelldefels Spain
| | - L.J. Del Valle
- Centre de Biotecnologia Molecular, Department of d'Enginyeria Quimica, ETSEIB; Universitat Politècnica de Catalunya; Av. Diagonal 647 08028 Barcelona Spain
| | - A.M. Marqués
- Department of Microbiology and Parasitology, Pharmacy Faculty; Universitat de Barcelona; Av. Joan XXIII s/n 08028 Barcelona Spain
| | - N. Piqué
- Department of Microbiology and Parasitology, Pharmacy Faculty; Universitat de Barcelona; Av. Joan XXIII s/n 08028 Barcelona Spain
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14
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Chen Y, Allard E, Wooten A, Hur M, Sheth I, Laasri A, Hammack TS, Macarisin D. Recovery and Growth Potential of Listeria monocytogenes in Temperature Abused Milkshakes Prepared from Naturally Contaminated Ice Cream Linked to a Listeriosis Outbreak. Front Microbiol 2016; 7:764. [PMID: 27242775 PMCID: PMC4870228 DOI: 10.3389/fmicb.2016.00764] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Accepted: 05/05/2016] [Indexed: 11/17/2022] Open
Abstract
The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation time was 1.67 h; and the average population level increase per sample at 14 h was 1.14 log CFU/g. Milkshake flavors did not significantly affect these parameters. The average lag phase duration of L. monocytogenes in milkshakes with initial contamination levels ≤ 3 CFU/g (9.50 h) was significantly longer (P < 0.01) than that with initial contamination levels > 3 CFU/g (8.60 h). The results highlight the value of using samples that are contaminated with very low levels of L. monocytogenes for recovery and growth evaluations. The behavior of L. monocytogenes populations in milkshakes prepared from naturally contaminated ice cream linked to the listeriosis outbreak should be taken into account when performing risk based analysis using this outbreak as a case study.
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Affiliation(s)
- Yi Chen
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park MD, USA
| | - Emma Allard
- College of Life Sciences and Agriculture, University of New Hampshire, Durham NH, USA
| | - Anna Wooten
- Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park MD, USA
| | - Minji Hur
- Department of Food Science, Gachon University Seoul, South Korea
| | - Ishani Sheth
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park MD, USA
| | - Anna Laasri
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park MD, USA
| | - Thomas S Hammack
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park MD, USA
| | - Dumitru Macarisin
- Office of Regulatory Science, Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park MD, USA
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