Effect of Oxygen Stress on Growth and Survival of Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes under Different Storage Conditions

Abstract

This study investigated the growth and survival of three foodborne pathogens (Clostridium perfringens, Campylobacter jejuni, and Listeria monocytogenes) in beef (7% fat) and nutrient broth under different oxygen levels. Samples were tested under anoxic (<0.5%), microoxic (6 to 8%), and oxic (20%) conditions during storage at 7 °C for 14 days and at 22 °C for 5 days. Two initial inoculum concentrations were used (1 and 2 log CFU per g of beef or per ml of broth). The results show that C. perfringens could grow in beef at 22 °C, with an increase of approximately 5 log under anoxic conditions and a 1-log increase under microoxic conditions. However, C. perfringens could not survive in beef held at 7 °C under microoxic and oxic storage conditions after 14 days. In an anoxic environment, C. perfringens survived in beef samples held at 7 °C, with a 1-log reduction. A cell decline was observed at 2 log under these conditions, with no surviving cells at the 1-log level. However, the results show that C. jejuni under microoxic conditions survived with declining cell numbers. Significant increases in L. monocytogenes (5 to 7 log) were observed in beef held at 22 °C for 5 days, with the lowest levels recovered under anoxic conditions. L. monocytogenes in refrigerated storage increased by a factor of 2 to 4 log. It showed the greatest growth under oxic conditions, with significant growth under anoxic conditions. These findings can be used to enhance food safety in vacuum-packed and modified atmosphere-packaged food products.

Metaproteogenomics Reveals Taxonomic and Functional Changes between Cecal and Fecal Microbiota in Mouse

“…A first, key variable is the presence of oxygen. Clostridia cannot survive in oxic conditions, and their growth rate is critically reduced in microxic conditions (Al-Qadiri et al, 2015). In addition to spore formation, aerobiosis leads clostridia to develop L -forms, a condition characterized by the arrest of cell wall construction due to yet unknown changes in biochemical pathways (Mearls et al, 2012).…”

Oxidation–reduction potential and lipid oxidation in ready‐to‐eat blue mussels in red sauce: criteria for package design

“…However, the growth rate of pathogenic spore‐forming anaerobes ( Clostridium spp.) increases by several folds at temperatures above 10 °C and anaerobic conditions . Oxidation–reduction potential ( Eh ) can be used to characterize aerobic or anaerobic conditions in packaged, thermally processed food products .…”

A review on Listeria monocytogenes in food: prevalence, pathogenicity, survivability and antibiotic resistance

“…The oxygen level, temperature and time of storage could be the factors that contributed to the growth of L. monocytogenes. Cell counts of L. monocytogenes in beef was higher (5-7 log CFU/g) when stored at 22 o C compared with 7 o C. Besides, the growth rate of L. monocytogenes was the lowest when stored in anaerobic condition (Al-qadiri et al, 2015).…”