Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of foodborne illness. Therefore, inactivation of Listeria innocua was studied according to a 24 factorial experiment designed to draw conclusions about temperature (52.5 °C and 65.0 °C), pH (4.5 and 7.5), water activity (aw=0.95 and 0.99) and solute type (NaCl and glycerol) effects. Three different recovery media were used to assess injured cells. Survival data were fitted with a Gompertz-based model and kinetic parameters (shoulder, maximum inactivation rate – kmax, and tail) were estimated. Results showed that shoulder was affected by temperature, pH and combined effects; kmax was influenced by all factors and their combinations; and tail was affected by aw, temperature and aw/pH combination. Results demonstrated the potential occurrence of microbial cross-protection survival techniques between the various stresses, e.g. heat and osmolarity. Indeed, this work clearly established that, to avoid hazards, Listeria inactivation must be evaluated with a maximum of environmental factors that undergo alterations. Only thus, appropriate food preservation treatments can be developed and consequently, the safety of food products can be assured.
Albert I, Mafart P. th International Conference on Predictive Modelling in Foods. International Journal of Food Microbiology. 2005. p. 197–211.
2.
Aljarallah K, Adams M. Mechanisms of heat inactivation in salmonella serotype typhimurium as affected by low water activity at different temperatures. Journal of Applied Microbiology. 2007. p. 153–60.
3.
Barker C, Park S. Sensitization of listeria monocytogenes to low ph, organic acids, and osmotic stress by ethanol. Applied and Environmental Microbiology. 2001. p. 1594–600.
4.
5.
Beales N. Adaptation of microorganisms to cold temperatures, weak acid preservatives, low ph, and osmotic stress: a review. Comprehensive Reviews in Food Science and Food Safety. 2004. p. 1–20.
6.
Begot C, Lebert I, Lebert A. Variability of the response of 66 listeria monocytogenes and listeria innocua strains to different growth conditions. Food Microbiology. 1997. p. 403–12.
7.
Blackburn C, Curtis L, Humpheson L, Billon C, Mcclure P. Development of thermal inactivation models for salmonella enteritidis and escherichia coli IJFS October. International Journal of Food Microbiology. 1997. p. 31–44.
8.
Booth I. The bacteria strike back. The Biochemist. 1998. p. 8–11.
9.
Box G, Hunter W, Hunter J. Statistics for experiments: an introduction to design, data analysis and model building. John Wiley & Sons; 1978.
10.
Bremer P, Osborne C, Kemp R, Smith J. Survival of listeria monocytogenes in sea water and effect of exposure on thermal resistance. Journal of Applied Microbiology. 1998. p. 545–53.
11.
Casey P, Condon S. Sodium chloride decreases the bacteriocidal effect of acid ph on escherichia coli o157 : h45. International Journal of Food Microbiology. 2002. p. 199–206.
12.
Char C, Guerrero S, Alzamora S. Survival of listeria innocua in thermally processed orange juice as affected by vanillin addition. Food Control. 2009. p. 67–74.
13.
Chiewchan N, Pakdee W, Devahastin S. Effect of water activity on thermal resistance of salmonella krefeld in liquid medium and on rawhide surface. International Journal of Food Microbiology. 2007. p. 43–9.
14.
Coroller L, Leguerinel I, Mafart P. Effect of water activities of heating and recovery media on apparent heat resistance of bacillus cereus spores. Applied and Environmental Microbiology. 2001. p. 317–22.
15.
Fang W, Siegumfeldt H, Budde B, Jakobsen M. Osmotic stress leads to decreased intracellular ph of listeria monocytogenes as determined by fluorescence ratio-imaging microscopy. Applied and Environmental Microbiology. 2004. p. 3176–9.
16.
Friedly E, Crandall P, Ricke S, O’bryan C, Martin E, Boyd L. Identification of listeria innocua surrogates for listeria monocytogenes in hamburger patties. Journal of Food Science. 2008. p. 174-M178.
17.
Gabriel A. Influences of simultaneous physicochemical stresses on injury and subsequent heat and acid resistances of salmonella enteritidis in apple juice. Food Control. 2013. p. 28–34.
18.
Geeraerd A, Herremans C, Van Impe J. Structural model requirements to describe microbial inactivation during a mild heat treatment. International Journal of Food Microbiology. 2000. p. 185–209.
19.
Gil M, Brandao T, Silva C. A modified gompertz model to predict microbial inactivation under timevarying temperature conditions. Journal of Food Engineering. 2006. p. 89–94.
20.
Gil M, Miller F, Brandao T, Silva C. On the use of the gompertz model to predict microbial thermal inactivation under isothermal and non-isothermal conditions. Food Engineering Reviews. 2011. p. 17–25.
21.
Huang L. Thermal inactivation of listeria monocytogenes in ground beef under isothermal and dynamic temperature conditions. Journal of Food Engineering. 2009. p. 380–7.
22.
Jagannath A, Nakamura I, Tsuchido T. Modelling the combined effects of ph, temperature and sodium chloride stresses on the thermal inactivation of bacillus subtilis spores in a buffer system. 18th International ICFMH Symposium. 2003. p. 135–41.
23.
Juneja V, Eblen B. Predictive thermal inactivation model for listeria monocytogenes with temperature, ph, nacl, and sodium pyrophosphate as controlling factors. Journal of Food Protection. 1999. p. 986–93.
24.
Kondjoyan A, Portanguen S. Effect of superheated steam on the inactivation of listeria innocua surface-inoculated onto chicken skin. Journal of Food Engineering. 2008. p. 162–71.
25.
Lebert I, Dussap C, Lebert A. Effect of a(w), controlled by the addition of solutes or by water content, on the growth of listeria innocua in broth and in a gelatine model. International Journal of Food Microbiology. 2004. p. 67–78.
26.
Lecompte JY, Kondjoyan A, Sarter S, Portanguen S, Collignan A. Effects of steam and lactic acid treatments on inactivation of listeria innocua surfaceinoculated on chicken skins. International Journal of Food Microbiology. 2008. p. 155–61.
27.
Lee SY, Kang DH. Combined effects of heat, acetic acid, and salt for inactivating escherichia coli o157:h7 in laboratory media. Food Control. 2009. p. 1006–12.
28.
Leistner L. International Symposium on Microbial Stress and Recovery in Food. International Journal of Food Microbiology. 2000. p. 181–6.
29.
Linton R, Carter W, Pierson M, Hackney C. Use of a modified gompertz equation to model nonlinear survival curves for listeria-monocytogenes scott-a. Journal of Food Protection. 1995. p. 946–54.
30.
Mattick K, Jorgensen F, Wang P, Pound J, Vandeven M, Ward L, et al.
31.
Humphrey T. Effect of challenge temperature and solute type on heat tolerance of salmonella serovars at low water activity. Applied and Environmental Microbiology. 2001. p. 4128–36.
32.
Mazas M, Martinez S, Lopez M, Alvarez A, Martin R. Thermal inactivation of bacillus cereus spores affected by the solutes used to control water activity of the heating medium. International Journal of Food Microbiology. 1999. p. 61–7.
33.
Mckellar R, Lu X. Modeling microbial responses in food. CRC Press; 2003.
34.
Mena C, Almeida G, Carneiro L, Teixeira P, Hogg T, Gibbs P. Incidence of listeria monocytogenes in different food products commercialized in portugal. Food Microbiology. 2004. p. 213–6.
35.
Miller F, Brandao T, Teixeira P, Silva C. th International ICFMH Symposium on Food Micro. International Journal of Food Microbiology. 2006. p. 261–5.
36.
Miller F, Gil M, Brandao T, Teixeira P, Silva C. Sigmoidal thermal inactivation kinetics of listeria innocua in broth: influence of strain and growth phase. Food Control. 2009. p. 1151–7.
37.
Miller F, Ramos B, Gil M, Brandao T, Teixeira P, Silva C. Influence of ph, type of acid and recovery media on the thermal inactivation of listeria innocua. International Journal of Food Microbiology. 2009. p. 121–8.
38.
Norrung B. Microbiological criteria for listeria monocytogenes in foods under special consideration of risk assessment approaches. International Journal of Food Microbiology. 2000. p. 217–21.
39.
Patchett R, Kelly A, Kroll R. Effect of sodium-chloride on the intracellular solute pools of listeria-IJFS October. 1992. p. 139–51.
40.
L. innocua inactivation kinetics 151 monocytogenes. Applied and Environmental Microbiology. p. 3959–63.
41.
Rowan N. Evidence that inimical food-preservation barriers alter microbial resistance, cell morphology and virulence. Trends in Food Science & Technology. 1999. p. 60–6.
42.
Stewart C, Cole M, Legan J, Slade L, Vandeven M, Schaffner D. Staphylococcus aureus growth boundaries: moving towards mechanistic predictive models based on solutespecific effects. Applied and Environmental Microbiology. 2002. p. 1864–71.
43.
Wang XM, Lu XF, Yin L, Liu HF, Zhang WJ, Si W, et al. Occurrence and antimicrobial susceptibility of listeria monocytogenes isolates from retail raw foods. Food Control. 2013. p. 153–8.
44.
Zhang G, Ma L, Oyarzabal O, Doyle M. Aerosol studies with listeria innocua and listeria monocytogenes. IJFS October. 2007. p. 139–51.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.