Impact of chlorinated stress on thermal characteristics of Listeria monocytogenes
Article Sidebar
Main Article Content
Abstract
The results showed that the D-value significantly decreased with increasing temperature, which due to heat damaged cell. The increased temperature range resulted in L. monocytogenes being heat sensitive. NaOCl developed in the increased mortality of L. monocytogenes as the temperature increased, the D-value, Z-value and k-value of L. monocytogenes was markedly increased when compared to those of normal L. monocytogenes in both microbiological media and model food.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Aslund, F., Zheng, M., Beckwith, J. and Storz, G. (1999). Regulation of the OxyR transcription factor by hydrogen peroxide and the cellular thiol-disulfide status. Biochemistry, 96:6161-6165.
Bolton, L. F. and Frank, J. F. (1999). Simple method to observe the adaptive response of Listeria monocytogenes in food. Letters in Applied Microbiology, 29:350-353.
Cebrián, G., Sagarzazu, N., Pagán, R., Condón, S. and Mañas, P. (2010). Development of stress resistance in Staphylococcus aureus after exposure to sublethal environmental conditions. International Journal of Food Microbiology, 140:26-33.
Christman, M. F., Morgan, R. W., Jacobson, F. S. and Ames, B. N. (1985). Positive control of a regulon for defenses against oxidative stress and some heat-shock proteins in Salmonella typhimurium. Cell, 41:753-762.
Datta, A. R. and Benjamin, M. M. (1997). Factors controlling acid tolerance of Listeria monocytogenes: effects of nisin and other ionophores. Applied and Environmental Microbiology, 63:4123-4126.
Davis, M. J., Coote, P. J. and O'Byrne, C. P. (1996). Acid tolerance in Listeria monocytogenes: the adaptive acid tolerance response (ATR) and growth-phase-dependent acid resistance. Microbiology, 142:2975-2982.
Deng, X., Li, Z. and Zhang, W. (2012). Transcriptome sequencing of Salmonella enterica serovar Enteritidis under desiccation and starvation stress in peanut oil. Food Microbiology, 30:311-315.
Derra, F. A., Karlsmose, S., Monga, D. P., Mache, A., Svendsen, C. A., Felix, B., Granier, S. A., Geyid, A., Taye, G. and Hendriksen, R. S. (2013). Occurrence of Listeria spp. in retail meat and dairy products in the area of Addis Ababa, Ethiopia. Foodborne Pathogens and Disease, 10:577-579.
Dervakos, G. A. and Webb, C. (1991). On the merits of viable-cell immobilisation. Biotechnology Advances, 9:559-612.
Finn, S., Handler, K., Condell, O., Colgan, A., Cooney, S., McClure, P., Amazquita, A., J. C. D. and Fanning, S. (2013). ProP is required for the survival of desiccated Salmonella enterica serovar Typhimurium cells on a stainless steel surface. Applied and Environmental Microbiology, 79:4376-4384.
Finnegan, M., Linley, E., Denyer, S. P., McDonnell, G., Simons, C. and Maillard, J. Y. (2010). Mode of action of hydrogen peroxide and other oxidizing agents: differences between liquid and gas forms. Journal of Antimicrobial Chemotherapy, 65:2108.
Gandhi, M. and Chikindas, M. L. (2007). Listeria: a foodborne pathogen that knows how to survive. International Journal of Food Microbiology, 113:1-15.
Gaudu, P. and Weiss, B. (1996). SoxR, a [2Fe-2S] transcription factor, is active only in its oxidized form. Proceedings of the National Academy of Sciences, 93:10094-10100.
Giotis, E. S., McDowell, D. A., Blair, I. S. and Wilkinson, B. J. (2007). Role of branched-chain fatty acids in pH stress tolerance in Listeria monocytogenes. Applied and Environmental Microbiology, 73:997-1001.
Greenberg, J. T., Monach, P., Chou, J. H., Josephy, P. D. and Demple, B. (1990). Positive control of a global antioxidant defense regulon activated by superoxide-generating agents in Escherichia coli. Proceedings of the National Academy of Sciences, 87:6181-6185.
Gruzdev, N., McClelland, M., Porwollik, S., Ofaim, S., Pinto, R. and Saldinger-Sela, S. (2012). Global transcriptional analysis of dehydrated Salmonella enterica serovar Typhimurium. Applied and Environmental Microbiology, 78:7866-7875.
Hidalgo, E., Ding, H. and Demple, B. (1997). Redox signal transduction: mutations shifting [2Fe-2S] centers of the SoxR sensor-regulator to the oxidized form. Cell, 88:121-129.
Le, P., Zhang, L., Lim, V., McCarthy, M. J. and Nitin, N. (2015). A novel approach for measuring resistance of Escherichia coli and Listeria monocytogenes to hydrogen peroxide using label-free magnetic resonance imaging and relaxometry. Food Control, 50:560-567.
Li, H., Bhaskara, A., Megalis, C. and Tortorello, M. L. (2012). Transcriptomic analysis of Salmonella desiccation resistance. Foodborne Pathogens & Disease, 9:1143-1151.
Lou, Y. and Yousef, A. E. (1997). Adaptation to sublethal environmental stresses protects Listeria monocytogenes against lethal preservation factors. Appl. Environ. Microbiol, 63:1252-1255.
Malakar, P., Brocklehurst, T. F., Mackie, A., Wilson, P., Zwietering, M. and van’t Riet, K. (2000). Microgradients in bacterial colonies: use of fluorescence ratio imaging, a non-invasive technique. International Journal of Food Microbiology, 56:71-80.
Mastronicolis, S. K., Berberi, A., Diakogiannis, I., Petrova, E., Kiaki, I., Baltzi, T. and Xenikakis, P. (2010). Alteration of the phospho- or neutral lipid content and fatty acid composition in Listeria monocytogenes due to acid adaptation mechanisms for hydrochloric, acetic and lactic acids at pH 5.5 or benzoic acid at neutral pH. Antonie Van Leeuwenhoek, 98:307-316.
Meldrum, R., Brocklehurst, T. F., Wilson, D. and Wilson, P. (2003). The effects of cell immobilization, pH and sucrose on the growth of Listeria monocytogenes Scott A at 10 °C. Food Microbiology, 20:97-103.
Murphy, R. Y., Marks, B. P., Johnson, E. R. and Johnson, M. G. (2000). Thermal inactivation kinetics of Salmonella and Listeria in ground chicken breast meat and liquid medium. Journal of Food Science, 65:706-710.
Noriega, E., Velliou, E.G., Van Derlinden, E., Mertens, L. and Van Impe, J. F. (2013). Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua. Food Microbiology, 36:355-364.
O'Driscoll, B., Gahan, C. G. and Hill, C. (1996). Adaptive acid tolerance response in Listeria monocytogenes: isolation of an acid-tolerant mutant which demonstrates increased virulence. Applied and Environmental Microbiology, 62:1693-1698.
Rahimi, E., Yazdi, F. and Farzinezhadizadeh, H. (2012). Prevalence and antimicrobial resistance of Listeria species isolated from different types of raw meat in Iran. Journal of Food Protection, 75:2223-2227.
Ramaswamy, V., Cresence, V. M., Rejitha, J. S., Lekshmi, M. U., Dharsana, K., Prasad, S. P. and Vijila, H. M. (2007). Listeria-review of epidemiology and pathogenesis. Journal of Microbiology, Immunology and Infection, 40:4-13.
Roche, S. M., Gracieux, P., Milohanic, E., Albert, I., Virlogeux-Payant, I., Temoin, S., Grepinet, O., Kerouanton, A., Jacquet, C., Cossart, P. and Velge, P. (2005). Investigation of specific sub-stitutions in virulence genes characterizing phenotypic groups of low-virulence field strains of Listeria monocytogenes. Applied and Environmental Microbiology, 71:6039-6048.
Scott, M. D., Meshnick, S. R. and Eaton, J. W. (1987). Superoxide dismutase-rich bacteria. Paradoxical increase in oxidant toxicity. Journal of Biological Chemistry, 262:3640-3645.
Stanbury, F. P., Whitaker, A. and Hall, J. S. (2016). Principle of Fermentation Technology. Chapter 5 – Sterilization. Butterworth-Heinemann, 273-333.
Tezel, U. and Pavlostathis, S. G. (2015). Quaternary ammonium disinfectants: microbial adaptation, degradation and ecology. Current Opinion in Biotechnology, 33:296-304.
To, M. S., Favrin, S., Romanova, N. and Griffiths, M. W. (2002). Postadaptational resistance to benzalkonium chloride and subsequent physicochemical modifications of Listeria monocytogenes. Applied and Environmental Microbiology, 68:5258-5264.
van Schaik, W., Gahan, C. G. and Hill, C. (1999). Acid-adapted Listeria monocytogenes displays enhanced tolerance against the lantibiotics nisin and lacticin 3147. Journal of Food Protection, 62:536-539.
Velliou, E. G., Noriega, E., Van Derlinden, E., Mertens, L., Boons, K., Geeraerd, A. H., Devlieghere, F. and Van Impe, J. F. (2013). The effect of colony formation on the heat inactivation dynamics of Escherichia coli K12 and Salmonella typhimurium. Food Research International, 54:1746-1752.
Verheyen, D., Bolívar, A., Pérez-Rodríguez, F., Baka, M., Skåra, T. and Van Impe, J. F. (2018). Effect of food microstructure on growth dynamics of Listeria monocytogenes in fishbased model systems. nternational Journal of Food Microbiology, 283:7-13.
Walker, S., Brocklehurst, T. F. and Wimpenny, J. (1997). The effects of growth dynamics upon pH gradient formation within and around subsurface colonies of Salmonella typhimurium. Journal of Applied Microbiology, 82:610-614.
Wilson, P. D. G., Brocklehurst, T. F., Arino, S., Thuault, D., Jakobsen, M., Lange, M., Farkas, J., Wimpenny, J. W. T. and Van Impe, J. F. (2002). Modelling microbial growth in struc[1]tured foods: towards a unified approach. International Journal of Food Microbiology, 73:275-289.
Wonderling, L. D., Wilkinson, B. J. and Bayles, D. O. (2004). The htrA (degP) gene of Listeria monocytogenes 10403S is essential for optimal growth under stress conditions. Applied and Environmental Microbiology, 70:1935-1943.
