The particular behaviour of Listeria monocytogenes under sub-optimal conditions

Bajard, S.; Rosso, L.; Fardel, G.; Flandrois, Jean-Pierre

doi:10.1016/0168-1605(95)00031-3

Cited by 70 publications

(42 citation statements)

References 21 publications

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“…However, no structural deviation of the model was observed for those 10 strains since the deviation was not always found at the same location or temperature point. This phenomenon is different from that observed with L. monocytogenes and L. innocua, where in certain cases a deviation was found at the same temperature point (56,57), and therefore a two-phase temperature model was used in these studies. Thus far, no deviations in linear relationship between square-root max and temperature have been reported for L. plantarum.…”

Section: Discussionmentioning

confidence: 69%

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Aryani

Besten

Zwietering

2016

Appl Environ Microbiol

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b ABSTRACTThe presence and growth of spoilage organisms in food might affect the shelf life. In this study, the effects of experimental, reproduction, and strain variabilities were quantified with respect to growth and thermal inactivation using 20 Lactobacillus plantarum strains. Also, the effect of growth history on thermal resistance was quantified. The strain variability in max was similar (P > 0.05) to reproduction variability as a function of pH, a w , and temperature, while being around half of the reproduction variability (P < 0.05) as a function of undissociated lactic acid concentration [HLa]. The cardinal growth parameters were estimated for the L. plantarum strains, and the pH min was between 3.2 and 3.5, the a w,min was between 0.936 and 0.953, the [HLa max ], at pH 4.5, was between 29 and 38 mM, and the T min was between 3.4 and 8.3°C. The average D values ranged from 0.80 min to 19 min at 55°C, 0.22 to 3.9 min at 58°C, 3.1 to 45 s at 60°C, and 1.8 to 19 s at 63°C. In contrast to growth, the strain variability in thermal resistance was on average six times higher than the reproduction variability and more than ten times higher than the experimental variability. The strain variability was also 1.8 times higher (P < 0.05) than the effect of growth history. The combined effects of strain variability and growth history on D value explained all of the variability as found in the literature, although with bias. Based on an illustrative milk-processing chain, strain variability caused ϳ2-log 10 differences in growth between the most and least robust strains and >10-log 10 differences after thermal treatment. IMPORTANCEAccurate control and realistic prediction of shelf life is complicated by the natural diversity among microbial strains, and limited information on microbiological variability is available for spoilage microorganisms. Therefore, the objectives of the present study were to quantify strain variability, reproduction (biological) variability, and experimental variability with respect to the growth and thermal inactivation kinetics of Lactobacillus plantarum and to quantify the variability in thermal resistance attributed to growth history. The quantitative knowledge obtained on experimental, reproduction, and strain variabilities can be used to improve experimental designs and to adequately select strains for challenge growth and inactivation tests. Moreover, the integration of strain variability in prediction of microbial growth and inactivation kinetics will result in more realistic predictions of L. plantarum dynamics along the food production chain. Spoilage microorganisms are of interest for the food industry since their presence and growth in food products might cause decay and might contribute to undesired food product loss. Lactic acid bacteria are an important group of spoilage microorganisms and are abundant in the environment. They can be found in diverse niches (1) and are commonly isolated from plant and plant material (2), soil (3), silage (4), meat (5), vegetables (6), and milk (7...

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Section: Discussionmentioning

confidence: 69%

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Aryani

Besten

Zwietering

2016

Appl Environ Microbiol

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“…However, the description of such a linear section may be subjective (14), and some authors argue (4). In this study we employed an independent method of linear regression to assess the NPR region of the Arrhenius relationship for L. monocytogenes.…”

Section: Discussionmentioning

confidence: 99%

Variation of Branched-Chain Fatty Acids Marks the Normal Physiological Range for Growth in Listeria monocytogenes

Nichols

Presser

Olley

et al. 2002

Appl Environ Microbiol

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The fatty acid composition of Listeria monocytogenes Scott A was determined by close-interval sampling over the entire biokinetic temperature range. There was a high degree of variation in the percentage of branchedchain fatty acids at any given temperature. The percentage of branched C 17 components increased with growth temperature in a linear manner. However, the percentages of iso-C 15:0 (i15:0) and anteiso-C 15:0 (a15:0) were well described by third-order and second-order polynomial curves, respectively. There were specific temperature regions where the proportion of branched-chain fatty acids deviated significantly from the trend established over the entire growth range. In the region from 12 to 13°C there were significant deviations in the percentages of both i15:0 and a15:0 together with a suggested deviation in a17:0, resulting in a significant change in the total branched-chain fatty acids. In the 31 to 33°C region the percentage of total branched-chain components exhibited a significant deviation. The observed perturbations in fatty acid composition occurred near the estimated boundaries of the normal physiological range for growth.Listeria monocytogenes is a food-borne pathogen responsible for numerous outbreaks of disease in North America, Europe, and Australia linked to the consumption of commercial food products (9, 15). The ability of L. monocytogenes to grow at refrigeration temperatures has led to concerns about infection from cold-stored foods, particularly those consumed without subsequent cooking (i.e., ready-to-eat foods) (11). While low levels of L. monocytogenes contamination are not uncommon in such foods, outbreaks of disease have occurred in cases where the bacterium has proliferated in foods stored at low temperatures over time (15).A major adaptation of L. monocytogenes to growth at low temperature is the significant proportion of branched-chain fatty acids present in the cell membrane. In particular, anteiso-C 15:0 (a15:0) was demonstrated to be essential for growth at low temperatures (3, 10). L. monocytogenes is also unusual in its temperature range for growth, which is toward the upper end of the range of temperatures reported for bacteria (Ϫ2 to 45°C [approximately 48°C]) (21).Nichols et al. (17) reported that they found a correlation between branched-chain fatty acid content and the normal physiological range (NPR) for growth of the psychrophilic bacterium Shewanella gelidimarina by using fine-scale determinations over the entire biokinetic temperature range. The objective of this study was to investigate the phenotypic regulation of branched-chain fatty acids in L. monocytogenes by using the same methodology. MATERIALS AND METHODSBacterial strains. L. monocytogenes Scott A was maintained on slopes of tryptone soya broth (catalog no. CM 129; Oxoid) with 0.6% yeast extract (catalog no. L21; Oxoid).Temperature gradient incubator experiments. The effect of temperature on the rate of growth of L. monocytogenes was determined by using a temperature gradient incubator (Toyo Kagaku Sa...

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“…As a general trend, inactivation effi ciency increases when temperature rises above the optimal growth temperature (ALPAS et al, 2000;PATTERSON, 2005). HPP studies below room Acta Alimentaria 45,2016 temperature are still scarce and this information becomes particularly critical when the inactivation of microorganisms able to grow under refrigeration temperatures, such as Listeria monocytogenes (BAJARD et al, 1996), is intended. The results of the present work indicate that the inactivation of L. innocua in TSB was highest when pressurization was conducted below room temperature (4-10 °C).…”

Section: Resultsmentioning

confidence: 99%

Effect of temperature and compression/decompression rates on high pressure inactivation of Listeria

Ferreira¹,

Pereira²,

Almeida³

et al. 2016

Acta Alimentaria

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The main objective of the present study was to evaluate the effect of temperature and different compression/ decompression rates on the effi ciency of Listeria inactivation by HPP.Stationary phase cultures of Listeria innocua were subjected to 300 MPa for 5 min at 4, 10, and 20 °C using different compression and decompression rates. Inactivation was more effi cient at low temperature and with lowest compression and decompression rates (1.5 MPa s -1 and 3.2 MPa s -1 , respectively). Kinetics of pressure building up and decompression, as well as temperature, have a signifi cant impact on the outcome of Listeria inactivation by HPP. The results may contribute to the design of HPP protocols that ensure food safety, while preserving nutritional and organoleptic properties better.

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The particular behaviour of Listeria monocytogenes under sub-optimal conditions

Cited by 70 publications

References 21 publications

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Quantifying Variability in Growth and Thermal Inactivation Kinetics of Lactobacillus plantarum

Variation of Branched-Chain Fatty Acids Marks the Normal Physiological Range for Growth in Listeria monocytogenes

Effect of temperature and compression/decompression rates on high pressure inactivation of Listeria

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