Survival of Listeria monocytogenes on fresh and frozen strawberries

Flessa, Stephan; Lusk, Dawn M.; Harris, Linda J.

doi:10.1016/j.ijfoodmicro.2004.11.010

Cited by 88 publications

(72 citation statements)

References 24 publications

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“…The three strains of L. monocytogenes were separately cultured in BHIB and used to surface inoculate 1 g of sterile salmon slices (10 8 CFU/g) (Flessa et al, 2005). Each piece of 1 g of salmon was homogenised in 9 ml of peptone water (Stomacher, Lab-System 400, London, UK) for 2 min in stomacher bags (Bagfilter, France).…”

Section: Effect Of Freezing On Survival Of Listeria Monocytogenesmentioning

confidence: 99%

“…While decreasing the temperature during the production process, the stress by thermal shock of L. monocytogenes was described and reproduced experimentally to evaluate the impact of relatively low temperature (+5 °C) on the bacterial growth (Mastronicolis et al, 1998;Bergis, 2002). More recently, the survival of L. monocytogenes while freezing at least four weeks on fresh and frozen strawberries was reported (Flessa et al, 2005). Medrala et al (2003) have shown that both sporadic and epidemic cases of listeriosis are predominantly food related.…”

Section: Introductionmentioning

confidence: 99%

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Freezing effects on survival ofListeria monocytogenes in artificially contaminated cold fresh-salmon

Miladi¹,

Chaieb

Bakhrouf

et al. 2008

Ann. Microbiol.

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The effects of freezing at -20 °C were examined on surviving of Listeria monocytogenes contaminating food during freezing. Slices of fresh salmon were inoculated with three strains of Listeria monocytogenes (10 8 CFU/g). The inoculated pieces of fish were dried for 1 h at 24 °C and then stored in closed containers at -20 °C for ten months. The identification of atypical cells found after freezing was achieved by PCR. This technique was based on the amplification of two specific genes of L. monocytogenes hlyA and iap. The results showed that after ten months of frozen storage, the concentration of L. monocytogenes determined on Trypticase Soya agar-Yeast Extract had declined by 2.39 ± 0.01 log CFU/g and 2.22 ± 0.01 log CFU/g for the strains isolated from meat, S1 and S2 respectively, and by 3.69 ± 0.03 log CFU/g for the reference strain. The effect of frozen storage of L. monocytogenes in salmon did not decrease the potential survival of food-borne pathogens' over a period of ten months.

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Section: Effect Of Freezing On Survival Of Listeria Monocytogenesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Freezing effects on survival ofListeria monocytogenes in artificially contaminated cold fresh-salmon

Miladi¹,

Chaieb

Bakhrouf

et al. 2008

Ann. Microbiol.

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“…At the same time, it was stated that freezing under these conditions allowed these bacteria to survive for 4 weeks (Flessa et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Identification and study of the behavior of S. aureus and S. epidermidis in fresh and frozen strawberries

Steinka

Kukułowicz

2018

Acta Sci Pol Technol Aliment

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Background. Methicillin-Resistant Staphylococcus aureus (MRSA), which is resistant to many antibiotics, creates a serious problem for human health if present in food. This study aimed to assess the quality of commercially-available fresh and frozen strawberries and to compare the behavior of staphylococci in these fruits as affected by the temperature of freezing. Material and methods. The research material included different species of fresh strawberries and strawberries frozen with the fluidization method to -40°C and packaged in an industrial environment. These were checked for the presence of Staphylococcus aureus resistant to methicillin (MRSA). The strawberries were purchased at food markets in the Tricity and were divided into two groups (A and B). Group A was analyzed without washing, group B was washed in sterile, distilled water for 15 minutes. The strawberries were placed in sterile PE/PA bags. Then 1 mL of Staphylococcus aureus Rosenbach ATCC 25923 and Staphylococcus epidermidis ATCC 12228 of known inoculum were added to each bag (except the control samples). The samples were mixed thoroughly and then hermetically sealed. The samples were then frozen and stored in the freezer at a temperature of -18 ±2°C for 2 months. In the material being tested Staphylococcus aureus was cultured in selective Baird-Parker RPF Agar. Incubation was carried out at a temperature of 37°C for 48 hours in sterile conditions. After 48 hours of incubation, characteristic colonies were transferred onto the reaction field of the PROLEX TM STAPH XTRA LATEX KIT. Results. The results obtained show that 1/3 of the samples of commercial strawberries analyzed were colonized by methicillin-resistant Staphylococcus aureus (MRSA). The process of fruit washing was observed to reduce the number of samples containing MRSA from 11.7 to 8.3%. There was no significant difference in the size of the S. aureus ATCC 25923 population after freezing the strawberries at -18°C, depending on the particular washing process for these fruits. The analysis of strawberries frozen with the fluidization method at -40°C showed a minimum contamination degree with S. aureus after the period of storage. Conclusions. Studies have shown that MRSA are present in 15.4% of strawberries obtained from the field. Storing strawberries frozen at -18ºC causes a reduction in the number of S. aureus by 0.16 log 10 CFU/g and S. epidermidis by 0.47 log 10 CFU/g when they were subjected to rinsing after harvesting. Effective inhibition of MRSA in strawberries is obtained when fluidization technology is applied at -40ºC.

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“…In orange juice adjusted to pH 3.6, populations of L. monocytogenes were stable over seven days of storage at 4⁰C. At 30⁰C, there was a 0.5 log CFU/mL reduction in the populations of L. monocytogenes in the pH adjusted orange serum (Flessa et al, 2005).…”

Section: Survival and Growth Of Foodborne Pathogens In Fruits And Leamentioning

confidence: 93%

“…The survival and growth patterns of E. coli O157:H7, L. monocytogenes, and Salmonella spp. in fruits and leafy vegetables have been investigated Alegre et al, 2010;Alegre et al, 2012;Flessa et al, 2005;Huang et al 2015;McEvoy et al, 2009;Sreedharan et al, 2015;Zhuang et al, 1995). Escherichia coli O157:H7 survives and can grow in non-acidic fruits and vegetables.…”

Section: Survival and Growth Of Foodborne Pathogens In Fruits And Leamentioning

confidence: 99%

The use of Lactic Acid Bacteria to control the growth of foodborne pathogens on fresh-cut fruits and sprout vegetables

Rossi¹

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Growing consumer awareness of the health benefits associated with fruits and vegetables and demand for easy to prepare products has prompted the development of a wide variety of minimally processed fruits and vegetables. Minimally processed fruits and vegetables are often peeled, cut, or diced which compromise the produces' natural protective barriers, exposing a nutrient rich medium and providing an ideal environment for the growth of microorganisms, monocytogenes by Lb. plantarum and LPP was greater than Salmonella spp. and E. coli O157:H7 on apple slices and alfalfa seeds, alike. LAB had a minimal effect on the quality of the apple slices and alfalfa seeds. LAB could be an effective strategy in reducing pathogen populations at abusive temperatures and germination conditions without influencing the quality of minimally processed fruit and vegetables.

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Survival of Listeria monocytogenes on fresh and frozen strawberries

Cited by 88 publications

References 24 publications

Freezing effects on survival ofListeria monocytogenes in artificially contaminated cold fresh-salmon

Freezing effects on survival ofListeria monocytogenes in artificially contaminated cold fresh-salmon

Identification and study of the behavior of S. aureus and S. epidermidis in fresh and frozen strawberries

The use of Lactic Acid Bacteria to control the growth of foodborne pathogens on fresh-cut fruits and sprout vegetables

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