Survival of Listeria Monocytogenes in Tomato Juice at 5 and 30°C Storage

Diakogiannis, Ioannis; Proestos, Charalampos; Varzakas, Theodoros; Markaki, Panagiota

doi:10.12944/crnfsj.5.1.01

Cited by 6 publications

(4 citation statements)

References 27 publications

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“…In general, L. monocytogenes in fruit juices is expected survive longer at refrigeration temperatures compare to room temperature similar to E. coli and Salmonella. However, the population of L. monocytogenes decreased up to 2 logs in tomato juice held at 5 and 30°C after 12 days of storage (Diakogiannis et al, 2017). Limited effect of temperature difference on the survival of L. monocytogenes in tomato juice is probably due to the higher pH of tomato juice above 4.0.…”

Section: Discussionmentioning

confidence: 93%

Survival of Acid Adapted and Non-Adapted Stationary Phase Escherichia Coli O157:h7, Salmonella Typhimurium and Listeria Monocytogenes in Pomegranate Juice

Topalcengiz

Işik

Işık

et al. 2019

Gıda

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The purpose of this study was to evaluate the survival of acid adapted and non-adapted stationary phase Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in pomegranate juice at refrigeration and room temperatures. Inoculated juice samples were stored at 4 and 24 ± 2°C. Population of pathogens were enumerated for up to 28 days. Reduction rates, time required for one log reduction, of tested microorganisms were calculated. Enrichment was negative for E. coli O157:H7 after a week at all tested conditions. At refrigeration temperature, acid adapted S. Typhimurium and L. monocytogenes survived one week longer than non-adapted cells. At room temperature, S. Typhimurium population decreased up to 7 log CFU/ml in 28 days; L. monocytogenes survived less than 12 h. Rates of reduction (days) ranged between 0.06 and 4.29 for all tested pathogens (P<0.05). Tested pathogens can survive in contaminated pomegranate juice until consumption to cause foodborne illness.

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Section: Discussionmentioning

confidence: 93%

Survival of Acid Adapted and Non-Adapted Stationary Phase Escherichia Coli O157:h7, Salmonella Typhimurium and Listeria Monocytogenes in Pomegranate Juice

Topalcengiz

Işik

Işık

et al. 2019

Gıda

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“…In turn, avocado juice (pH 6.2) supported growth of these bacteria at both temperatures [40]. Significant number of Listeria monocytogenes suspended in tomato juice survived during storage at 5°C and 30°C for 12 days; however counts of those bacteria slightly decreased in refrigerated temperature [41]. Oyarzábal et al (2003) showed that Escherichia coli O157:H7 , Listeria monocytogenes , and Salmonella were recoverable through 12 weeks of storage at -23°C in apple, orange, pineapple, and white grape juice concentrates (pH 3.6-3.7) and banana puree (pH 5.5).…”

Section: Resultsmentioning

confidence: 99%

Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

Nasiłowska

Sokołowska

Fonberg-Broczek

2018

BioMed Research International

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Food business operators search for new, mild technologies, which extend the shelf life of product without changing the sensory and nutritional properties. High hydrostatic pressure (HHP) meets these requirements; however it also triggers sublethal injury of bacterial cells. Sublethal injuries could spoil the product during storage and potentially pose major public health concerns. This study aims to examine the changes of sublethally injured pathogens cells in two vegetable juices: carrot juice (pH 6.0-6.7) and beetroot juice (pH 4.0-4.2) that are induced by HHP (300-500 MPa). The possibilities of recovery of bacterial cells during 28 days of juices storage at two different temperatures (5°C and 25°C) were determined using plate count methods. During the entire period of storage of carrot juice at refrigerated temperature, the propagation and regeneration of L. innocua strains were observed. Storage at 25°C showed that the number of these bacteria drastically decreased between 14 and 21 days. The above phenomenon was not detected in E. coli case. There was no cells recovery during long-term refrigerated storage for all strains in beetroot juice. However, in some cases spoiling of this product intermittently occurred at 25°C storage temperature. This work demonstrates that carrot juice supports growth and regeneration of HHP-sublethally injured L. innocua, while beetroot juice can be classified as a safe product.

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“…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. 16,12,[17][18][19] As the consumer focus is on microbial food safety, use of multiple barriers to prevent potential health hazards arising out of food associated L. monocytogenes and other Listeria spp., there have been a few studies on the quantitative data that could be used to estimate the relative impact of factors that interact to influence growth behavior of Listeria spp. The temperatures encountered during food processing do affect the survival / growth of bacterial cultures.…”

Section: Introductionmentioning

confidence: 99%

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

Hampapura¹,

Chakravarathy²

2021

J. Pure Appl. Microbiol.

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The present investigation assesses the influence of cultural attributes and heat and cold treatments on the behaviour of native toxigenic L. monocytogenes CFR 1302 and non-toxigenic L. innocua CFR 1304 in selected medium. The growth responses of L. monocytogenes and L. innocua under the influencing factors of storage temperature (10-40°C), pH level (5.5-7.5), and storage period (6-48 h) in brain heart infusion and nutrient broths revealed closeness between observed and predicted populations. Response surface plots were generated for the growth behavior of the two test cultures as a function of pH level. The toxigenic L. monocytogenes CFR 1302 could reach a higher viable population. The effect of heat treatment on Listeria spp. in selected five heating menstra showed the lowest D-value of 3.7 min at 60°C for L. innocua CFR 1304 in Milli-Q water to the highest of 8.4 min at 56°C for L. monocytogenes CFR 1302 in skim milk. The average z-value across the heating menstra for L. monocytogenes was 27.3°C as against that of 22°C for L. innocua. In the case of cold treatment, storage of 4 and 8°C resulted in appreciable increase in counts of L. monocytogenes CFR 1302 from the initial inoculum introduced in selected media. At -20°C, there was a slight decrease in the viable population. The research data helps to predict the viable populations of L. monocytogenes as a part of risk assessment in the food chain. This is of significance in providing safe and healthy food to human population.

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Survival of Listeria Monocytogenes in Tomato Juice at 5 and 30°C Storage

Cited by 6 publications

References 27 publications

Survival of Acid Adapted and Non-Adapted Stationary Phase Escherichia Coli O157:h7, Salmonella Typhimurium and Listeria Monocytogenes in Pomegranate Juice

Survival of Acid Adapted and Non-Adapted Stationary Phase Escherichia Coli O157:h7, Salmonella Typhimurium and Listeria Monocytogenes in Pomegranate Juice

Long-Term Storage of Vegetable Juices Treated by High Hydrostatic Pressure: Assurance of the Microbial Safety

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

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