Persistent and non-persistent strains of Listeria monocytogenes: A focus on growth kinetics under different temperature, salt, and pH conditions and their sensitivity to sanitizers. (August 2016)

• Record Type: Journal Article
• Authors: Magalhães, R.; Ferreira, V.; Brandão, T.R.S.; Palencia, R. Casquete; Almeida, G.; Teixeira, P.
• Is Part Of: Food microbiology. Volume 57(2016:Aug.)
• Page Start: 103
• Page End: 108
• Publication Date: 2016-08
• Subjects: Listeria monocytogenes -- Persistent -- Growth -- Microtiter plate assay -- Stress -- Temperature -- Sanitizers -- Hydrogen peroxide -- Quaternary ammonium compounds; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2016.02.005
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: This study aimed to investigate the effect of different conditions, including temperature (37 °C, 22 °C, and 4 °C), NaCl concentrations (2.5%, 4%, and 8%), and acidity (pH = 5), on the growth response of persistent and non-persistent isolates of Listeria monocytogenes . The resistance to two common sanitizers (benzalkonium chloride and hydrogen peroxide) was also investigated. A selected group of 41 persistent and non-persistent L . monocytogenes isolates recovered from three cheese processing plants during a previous longitudinal study was assembled. Average lag time was similar for persistent and non-persistent isolates grown at 37 °C, 22 °C and 4 °C but significantly shorter (p < 0.05) for persistent isolates grown at 2.5%, 4% and 8% NaCl, and at pH 5. Average growth rates were significantly higher (p < 0.05) for persistent than for non-persistent isolates when grown at 22 °C, 2.5%, 4% and 8% NaCl, and at pH 5. These results suggest that persistent strains may be better adapted to grow under stressful conditions frequently encountered in food processing environments than non-persistent strains. No relation between persistence and resistance to the tested sanitizers was found. Highlights: Growth rate and lag phase of persistent and non-persistent strains was compared. Persistent strains seemed to be more adapted to stresses found in food premises. Faster growth rate for persistent cells grown in the presence of NaCl and at pH 5. Lower lag phase for persistent cells grown in the presence of NaCl and at pH 5. No relation between persistence and sanitizer resistance.