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Influence of cold stress on the survival of Listeria monocytogenes Bug600 and ScottA in lethal alkali, acid and oxidative stress

Author:
De Abrew Abeysundara, Piumi, Dhowlaghar, Nitin, Nannapaneni, Ramakrishna
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.100 pp. 40-47
ISSN:
0023-6438
Subject:
Listeria monocytogenes, chlorine, cold, cold stress, food industry, food pathogens, hydrochloric acid, hydrogen peroxide, oxidative stress, pH, phosphoric acid, potassium hydroxide, sodium hydroxide, sodium hypochlorite
Abstract:
The objective of this study was to determine the influence of cold stress (4 °C) on the survival of Listeria monocytogenes Bug600 and ScottA in lethal alkali, acid and oxidative stress in broth and in distilled water. Four distinct patterns were observed: (1) Survival of cold stressed L. monocytogenes was increased by 1–4 logs in lethal alkali stress (pH 12.3 NaOH or KOH); (2) Survival of cold stressed L. monocytogenes was decreased by 1–4 logs in lethal acid stress (pH 1.3 HCl or H3PO4); (3) Survival of cold stressed L. monocytogenes was increased by 1–4 logs in lethal oxidative stress (1500 ppm H2O2); and (4) No difference in survival of cold stressed L. monocytogenes was observed in lethal oxidative stress by chlorine (1000 ppm NaOCl) compared to control. These patterns were also consistently observed for survival of L. monocytogenes cells in lethal alkali, acid or oxidative stress after adaptation of cold stress at 4 °C in low nutrient conditions (1/10 TSBYE). These findings demonstrate that cold stressed cells of L. monocytogenes Bug600 and ScottA have greater tolerance to lethal alkali and some oxidative stresses that are commonly employed by the food industries to kill this foodborne pathogen.
Agid:
6190868