Growth delay analysis of heat-injured Salmonella Enteritidis in ground beef by real-time PCR

Inactivation and Subsequent Growth Kinetics of Listeria monocytogenes After Various Mild Bactericidal Treatments

“…For heat treatment, the evaluated proportion of heat injured cells had an increasing trend with increasing treatment time (0–150 min). Kawasaki et al (2018) have reported similar results for Salmonella Enteritidis in PBS and ground beef at 52.5°C for 0–60 min. As is shown in Figure 2 , the TICC values of heat, LA and BC induced injured L. monocytogenes cells were only 35.20, 36.60, and 20.89%, respectively.…”

“…It is well known that compared to uninjured cells, injured cells can present the extension of lag time due to the resuscitation behavior, so the lag time length of injured cells might be useful for evaluating the degree of sublethal injury. Kawasaki et al (2018) described the growth delay time (GDT, the difference of λ value between treated and non-treated cells) of Salmonella Enteritidis by real-time PCR monitoring assay, which was then compared with traditional culture method. Results showed that calculated percentage of injured cells was 100% during 24–48 min treatment since bacterial colonies were not detected on selective medium.…”

Predicting the Growth Behavior of Foodborne Pathogenic Bacteria by Real-time Polymerase Chain Reaction Method

“…However, despite such measures, some pathogenic bacteria have been reported to survive in an attenuated form by activating certain survival mechanisms, such as developing cross-protection under environmental stresses and facilitating a subsequent resumption of growth (Chambliss et al 2006). Considering the potential risk posed by injured bacteria, Kawasaki et al (2018) developed a rapid analysis method to evaluate the level of bacterial injury based on the GDT approach using real-time PCR. Principally, the GDT analysis can be used to estimate the levels of bacterial injury based on the differences in repair time observed as lag time, which follows exposure to different physical stresses of varying intensity (Fig.…”

“…However, the recovery was not observed by the conventional plate count method. Figure 5 shows a comparison of the GDT of S. Enteritidis in PBS and ground beef after heat exposure at 55°C (Kawasaki et al 2018). Compared with PBS, ground beef samples were found to exhibit lower GDT values, despite the similarity in central temperature.…”

“…Based on the findings of previous studies (Hosotani et al 2018;Kawasaki et al 2014Kawasaki et al , 2018Noviyanti et al 2018Noviyanti et al , 2020Noviyanti et al , 2021, it is assumed that the real-time PCR method could play a valuable role in the construction of HACCP systems, given its proven efficacy in determining potential hazards arising from microbial growth associated with production practices, transportation, or treatments of food products. This novel technique can replace other methods used in the food industries to monitor the growth behavior of bacterial pathogens after food processing that is often assessed to minimize the significant risk of microbial food poisoning at the time of consumption.…”