Evaluating the growth of Listeria monocytogenes that has been inoculated into tofu containing background microflora

Liu, Jiang-Gong; Lin, Tser‐Sheng; Lin, Wun-Yuan

doi:10.1016/j.foodcont.2010.09.001

Cited by 14 publications

(11 citation statements)

References 16 publications

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“…In another study, Listeria monocytogenes was inoculated into tofu products containing background microflora, whose survival and growth conditions were evaluated. The results confirmed that L. monocytogenes strains occupied the dominant population after incubation, thus posing a potential food risk to health (Liu et al 2010). The results of above research varied in the types of soybean curd and hygiene condition of the environment.…”

Section: Discussionsupporting

confidence: 61%

“…The soybean curd is then cut, packaged and transferred by cold chains for sale (Liu et al 2013). It is estimated that 47% of the soy materials remained in okara (Liu 1997), which is usually processed into fodder or directly discarded due to its coarse particle size and adverse effect on sensory, rheological and textural properties of soy products (Aravind et al 2012). But okara is actually a crucial source of dietary fiber (Li et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd

Wang

Yao

et al. 2019

Indian J Microbiol

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The aim of the present study is to predict the shelf life and evaluate the risk profile of an innovative whole soybean curd (WSC). Two main spoilage strains were isolated from spoiled WSC and identified as B. subtilis and B. cereus. The origin analysis confirmed that B. subtilis and B. cereus originated from soybean materials and survived in soybean curd. For microbial contamination analysis, thermotolerant coliforms, E. coli and S. aureus were not detected in soybean curd. The predicted shelf life of WSC and okara-filtered curd that was stored at 10°C were 141.95 h (5.91 d) and 206.25 h (8.59 d), respectively. Moreover, the models applied in this study exhibited great fitting goodness and the predicted growth parameters were fail-safe. To conclude, introduction of okara into soybean curd reinforced the initial contamination level but didn't significantly increase the risk profile of WSC.

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Section: Discussionsupporting

confidence: 61%

Section: Introductionmentioning

confidence: 99%

Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd

Wang

Yao

et al. 2019

Indian J Microbiol

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“…Tofu is a protein‐rich food product prepared by curdling soymilk with a coagulant (Liu et al. 2010; Van Campenhout et al.…”

Section: Introductionmentioning

confidence: 99%

“…Tofu is a protein-rich food product prepared by curdling soymilk with a coagulant (Liu et al 2010;Van Campenhout et al 2012). It is generally known that tofu is susceptible to microbial spoilage because of its high nutrient and moisture content (>75%) and its relatively neutral pH (5AE8-6AE2) (Champagne et al 1991;Kim et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Growth of Pseudomonas fluorescens in modified atmosphere packaged tofu

Stoops

Maes

Claes

et al. 2012

Letters in Applied Microbiology

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Aims: The objective was to study the growth of Pseudomonas in a food product (tofu) where it typically occurs as a spoilage organism, and when this product is stored under modified atmosphere. Methods and Results: A Pseudomonas strain was isolated from the endogenous microflora of tofu. Tofu was inoculated with the strain, packaged in different gas conditions (air, 100% N2, 30% CO2/70% N2 or 100% CO2) and stored under refrigerated conditions. Microbial loads and the headspace gas composition were monitored during storage. Conclusions: The strain was capable of growing in atmospheres containing no or limited amounts of oxygen and increased amounts of carbon dioxide. Even when 100% CO2 was used, growth could not be inhibited completely. Significance and Impact of Study: In contrast to the general characteristics of the genus Pseudomonas (strictly aerobic, highly sensitive to CO2), it should not be expected in the food industry that removing oxygen from the food package and increasing the carbon dioxide content, combined with cold storage, will easily avoid spoilage by Pseudomonas species. Guarantee of hygienic standards and combination of strategies with other microbial growth inhibiting measures should be implemented.

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“…A significant increase in viable cell counts of 2 log cycles was noticed by day 7 of storage, and viable counts were close to 8 log cycles by day 15. A previous study [17] reported that L. monocytogenes was able to grow in the three types of refrigerated tofu products tested (plain tofu, flavored tofu, and soft pudding tofu). After storage treatment for 24 days at 4-7 ºC, L. monocytogenes reached 7.1-7.9 log CFU/g in the samples [17].…”

Section: Resultsmentioning

confidence: 93%

Inhibition of Salmonella Enterica and Listeria Monocytogenes in Tofu by Activated Plastic Films

2016

International Journal of Research Studies in Microbiology and B

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Transmission of food borne pathogens through the food chain is a matter of concern. In the present study, tofu sausage slices were used as model for testing the antimicrobial activity of low-density polyethylene (LDPE) films surface-activated with tyrosol singly or in combination with p-hydroxybenzoic acid or a bacteriocin preparation from Enterococcus faecalis. Tofu slices challenged with cocktails of Listeria monocytogenes and Salmonella enterica strains were vacuum packaged in LDPE films activated with antimicrobials and stored at 10 ºC for one month. Best results against the two foodborne pathogens tested were obtained when tyrosol (1.5%) was used in combination with p-hydroxybenzoic acid (0.5%). Results from the present study highlight the potential of tyrosol for development of active packaging with antibacterial activity.

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Evaluating the growth of Listeria monocytogenes that has been inoculated into tofu containing background microflora

Cited by 14 publications

References 16 publications

Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd

Spoilage Bacteria Identification and Food Safety Risk Assessment of Whole Soybean Curd

Growth of Pseudomonas fluorescens in modified atmosphere packaged tofu

Inhibition of Salmonella Enterica and Listeria Monocytogenes in Tofu by Activated Plastic Films

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