Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures

Byelashov, Oleksandr A.; Daskalov, H.; Geornaras, Ifigenia; Kendall, Patricia A.; Belk, K. E.; Scanga, J. A.; Smith, G. C.; Sofos, John N.

doi:10.1016/j.fm.2010.04.003

Cited by 24 publications

(16 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Cuando se usa entre 2 y 4%, reduce el número de E. coli O157:H7, S. typhimurium (Gill y Badoni, 2004;Yoder, et al, 2012) y L. monocytogenes (Theron y Lues, 2007;Byelashov, et al, 2010). También se ha descrito para L. monocytogenes un efecto de inhibición sobre la cepa L. monocytogenes Scott A sinérgico entre el envasado al vacío y la aplicación de ácido láctico (Ariyapitipun, et al, 2000).…”

Section: Introductionunclassified

Efecto de la aplicación de ácido láctico sobre Listeria monocytogenes en carne envasada al vacío en Uruguay

Brugnini

Acquistapace

Cortés

et al. 2018

INNOTEC

View full text Add to dashboard Cite

ResumenEn este trabajo se evaluó el efecto de la aplicación de ácido láctico en carne envasada al vacío sobre el crecimiento de Listeria monocytogenes, utilizando cepas aisladas de frigoríficos nacionales. Se aislaron e identificaron 35 cepas de Listeria: 29 L. innocua y 6 L. monocytogenes pertenecientes a más de un serotipo. Todos los aislamientos presentaron sensibilidad al ácido láctico in vitro. La concentración mínima inhibitoria en TSB-YE fue de 0,3% y la concentración mínima bactericida, de 0,7%. En muestras de carne inoculadas con el aislado L100A1 tratadas con ácido láctico al 2,5%, envasadas al vacío y conservadas a 4 °C, se logró una reducción inicial de L100A1 de 1,1 log; al final de las ocho semanas la reducción había alcanzado 1,5 log, mostrando un efecto sinérgico entre el ácido láctico y el envasado al vacío. A concentraciones de ácido láctico de 5% no se observó sinergia y la inhibición de 1,4log inicial se mantuvo constante en el tiempo. En suma, el uso de ácido láctico entre 2,5 y 5% en carne envasada al vacío reduce significativamente los recuentos de L. monocytogenes y puede utilizarse como estrategia adicional para su control en cortes cárnicos de alto valor. Palabras clave: Inocuidad, microorganismos patógenos, productos cárnicos. AbstractIn this work, the effect of the application of lactic acid on Listeria monocytogenes growth was evaluated in vacuum packed meat using strains isolated from local slaughter houses. Thirty-five strains of Listeria were isolated and identified: 29 L. innocua and 6 L. monocytogenes belonging to more than one serotype. All the isolates showed sensitivity to lactic acid in vitro. The minimum inhibitory concentration in TSB-YE was 0,3% and the minimum bactericidal concentration was 0,7%. The L100A1 isolate was used in the meat study. In meat samples treated with 2,5% lactic acid, packed in vacuum and stored at 4 °C, an initial reduction of L100A1 of 1,1 log was achieved. By the end of eight weeks the reduction had reached 1,5 log showing a synergistic effect between lactic acid and vacuum packaging. When 5% lactic acid concentrations were used, no synergy was observed and the initial 1,4 log growth inhibition remained constant over time. In sum, the use of lactic acid at concentrations between 2,5 and 5% in vacuum packed meat significantly reduces L. monocytogenes counts and can be used as an additional hurdle in high value meat cuts.

show abstract

Section: Introductionunclassified

Efecto de la aplicación de ácido láctico sobre Listeria monocytogenes en carne envasada al vacío en Uruguay

Brugnini

Acquistapace

Cortés

et al. 2018

INNOTEC

View full text Add to dashboard Cite

show abstract

“…Furthermore, they can be easily applied to surfaces of fresh produce and meats (Carpenter & Broadbent, 2009;Wang et al, 2013). In general, lactic acid is widely used to prevent growth of important microbial pathogens, such as E. coli O157:H7, S. Typhimurium, L. monocytogenes (Byelashov et al, 2010;Huang & Chen, 2011;Ibrahim et al, 2008;Qiao, Chen, Lu, Guan, & Li, 2008;Smigic et al, 2009;Velazquez, Barbini, Escudero, Estrada, & de Guzman, 2009;Wang et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Surface physiological changes induced by lactic acid on pathogens in consideration of pKa and pH

et al. 2014

View full text Add to dashboard Cite

“…The virulence potential of L. monocytogenes is linked to its ability to survive adverse environmental conditions encountered both in natural environments and subsequently within the host (Ryan et al, 2009;Sleator et al, 2009). An elevated level of acid is often added to foods to inhibit bacterial growth (Byelashov et al, 2010). After ingestion via contaminated foods, L. monocytogenes encounters the acidic conditions of the gastric barrier, followed by exposure to fatty acid in the intestine (Sleator et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Lmo0036, an ornithine and putrescine carbamoyltransferase in Listeria monocytogenes, participates in arginine deiminase and agmatine deiminase pathways and mediates acid tolerance

et al. 2011

View full text Add to dashboard Cite

Listeria monocytogenes is a foodborne pathogen causing listeriosis. Acid is one of the stresses that foodborne pathogens encounter most frequently. The ability to survive and proliferate in acidic environments is a prerequisite for infection. However, there is limited knowledge about the molecular basis of adaptation of L. monocytogenes to acid. Arginine deiminase (ADI) and agmatine deiminase (AgDI) systems are implicated in bacterial tolerance to acidic environments. Homologues of ADI and AgDI systems have been found in L. monocytogenes lineages I and II strains. Sequence analysis indicated that lmo0036 encodes a putative carbamoyltransferase containing conserved motifs and residues important for substrate binding. Lmo0036 acted as an ornithine carbamoyltransferase and putrescine carbamoyltransferase, representing the first example, to our knowledge, that catalyses reversible ornithine and putrescine carbamoyltransfer reactions. Catabolic ornithine and putrescine carbamoyltransfer reactions constitute the second step of ADI and AgDI pathways. However, the equilibrium of in vitro carbamoyltransfer reactions was overwhelmingly towards the anabolic direction, suggesting that catabolic carbamoyltransferase was probably the limiting step of the pathways. lmo0036 was induced at the transcriptional level when L. monocytogenes was subjected to low-pH stress. Its expression product in Escherichia coli exhibited higher catabolic carbamoyltransfer activities under acidic conditions. Consistently, absence of this enzyme impaired the growth of Listeria under mild acidic conditions (pH 4.8) and reduced its survival in synthetic human gastric fluid (pH 2.5), and corresponded to a loss in ammonia production, indicating that Lmo0036 was responsible for acid tolerance at both sublethal and lethal pH levels. Furthermore, Lmo0036 played a possible role in Listeria virulence.

show abstract

Reduction of Listeria monocytogenes on frankfurters treated with lactic acid solutions of various temperatures

Cited by 24 publications

References 24 publications

Efecto de la aplicación de ácido láctico sobre Listeria monocytogenes en carne envasada al vacío en Uruguay

Efecto de la aplicación de ácido láctico sobre Listeria monocytogenes en carne envasada al vacío en Uruguay

Surface physiological changes induced by lactic acid on pathogens in consideration of pKa and pH

Lmo0036, an ornithine and putrescine carbamoyltransferase in Listeria monocytogenes, participates in arginine deiminase and agmatine deiminase pathways and mediates acid tolerance

Contact Info

Product

Resources

About