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Influences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua

Fátima A. Miller Orcid logo ,
Fátima A. Miller
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Bárbara Ramos ,
Bárbara Ramos
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Maria M. Gil ,
Maria M. Gil
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Teresa R.S. Brandão ,
Teresa R.S. Brandão
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Paula Teixeira ,
Paula Teixeira
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Cristina L.M. Silva
Cristina L.M. Silva
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Published: 01.12.2016.

Volume 6, Issue 2 (2017)

https://doi.org/10.7455/ijfs.v6i2.363

Abstract

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.

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