Heat Shock and Cold Shock Treatments Affect the Survival of Listeria monocytogenes and Salmonella Typhimurium Exposed to Disinfectants

Abstract

<jats:p>The foodborne pathogens Listeria monocytogenes and Salmonella Typhimurium were subjected to heat shock at 48°C for 10 and 30 min, respectively, and then cold shocked at 15°C for 3 h. The effect of these shocks on the viability of test organisms exposed to chlorine dioxide and quaternary ammonium compounds was then determined. After exposure to the disinfectants, the viable population of each test organism, regardless of heat shock or cold shock treatment, decreased as the exposure period was extended. Both heat shock and cold shock treatments reduced the susceptibility of L. monocytogenes to both disinfectants at 25°C. However, for Salmonella Typhimurium, exposure to the chlorine dioxide disinfectant or quaternary ammonium compounds at 25°C significantly reduced (P &amp;lt; 0.05) survival of heat-shocked cells but significantly increased (P &amp;lt; 0.05) survival of cold-shocked cells compared with control cells. Survival of both L. monocytogenes and Salmonella Typhimurium generally was reduced after exposure to disinfectants at 40°C compared with 25°C.</jats:p>

The Elimination of Listeria Monocytogenes Attached to Stainless Steel or Aluminum Using Multiple Hurdles

“…Berrang and others () likewise noted that hot water (90 to 100 °C) applied for 15 s to polyvinyl chloride drain caps with attached L. monocytogenes produced greater than a 9‐log reduction in the number of planktonic cells and a 6‐log reduction in numbers of attached cells. It has also been noted that in addition to killing L. monocytogenes outright, heat causes production of heat shock which also has been reported to lessen the ability of L. monocytogenes to withstand chemical sanitizers (Lin and others ). It seems likely that the use of moist heat in combination with proper cleaning and sanitation would be effective against biofilms as well; further research into this subject should be planned.…”

The DegU Orphan Response Regulator Contributes to Heat Stress Resistance in Listeria monocytogenes

“…L . monocytogenes can reportedly grow under temperatures as high as 45°C and is more heat resistant than many other non-spore-forming foodborne pathogens ( Lin et al., 2012 ; Pontinen et al., 2017 ; Ballom et al., 2020 ). Although the general heat stress properties of L. monocytogenes have been described ( Nair et al., 2000 ; van der Veen et al., 2007 ; Soni et al., 2011 ), further investigations are required to reveal the response mechanisms triggered by heat stress in the pathogen.…”

Behavior of Native Food Isolates of Listeria monocytogenes and Listeria innocua under the Influence of Selected Cultural Attributes and Heat and Cold Treatments

“…Studies relating to heat resistance of L. monocytogenes in various heating menstra have been documented in literature with focus on higher temperatures and food-based substrates. [9][10][11][12][13][14] At the same time, the ability of L. monocytogenes to survive or thrive at low temperatures, a characteristic of psychrophilic culture achieves greater significance in the food chain. 15 Studies have been performed over a wide range of temperatures that includes deep freezing, frozen and refrigeration in buffered saline, culture broths and food-based substrates with constituents that could afford protection to the culture.…”