Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system. (September 2019)

• Record Type: Journal Article
• Authors: Alía, Alberto; Rodríguez, Alicia; Andrade, María J.; Gómez, Francisco M.; Córdoba, Juan J.
• Is Part Of: Meat science. Volume 155(2019)
• Page Start: 16
• Page End: 19
• Publication Date: 2019-09
• Subjects: L. monocytogenes -- Dry-cured ham -- Virulence genes -- Stress-response gene -- Absolute quantification; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2019.04.017
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The combined effect of temperature, water activity (aw ) and NaCl content, usually found in dry-cured ham, on the growth and expression of the virulence and stress-related genes of Listeria monocytogenes was evaluated in a dry-cured ham model system. The highest growth of this pathogen was observed at 15 °C and, at 0.98 and 0.96 aw values. At 0.94 and 0.92 aw values, moderate NaCl levels stimulated the L . monocytogenes growth and repressed the expression of the four tested genes. At 7 °C, the expression of the plcA gene was favored while at 15 °C the hly and iap genes were activated. Preventive actions based on temperature, aw and salt content should be taken to minimise risks associated with growth and gene expression of L . monocytogenes in dry-cured ham.