Heat resistance of Listeria monocytogenes persistent cells following osmotic stress in cooked pork sausages DOI
Luca Nalbone,

Salvatore Forgia,

Graziella Ziino

et al.

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Aug. 30, 2024

Summary Persistent bacteria are subset of cells capable surviving bactericidal treatments longer. They originate in response to environmental stressors and show a longer lag phase compared the rest population they part of. Impact persistent on food safety role common preservation techniques their formation still unclear. This study aims investigate whether osmotic stress induces Listeria monocytogenes resisting during cooking cycle pork sausages. Lag‐phase duration at single‐cell level strain grown 6%‐NaCl broth using image processing software was first investigated. Then, trend inactivation curve evaluated experimentally contaminated sausages cooked 65 °C for 11 min. Results showed that salt triggers characterised by increased heat resistance, posing concern especially ready‐to‐eat foods.

Language: Английский

Predictive microbiology through the last century. From paper to Excel and towards AI DOI
Alberto Garre, Pablo Salvador Fernández Escámez, Eduard Grau-Noguer

et al.

Advances in food and nutrition research, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 63

Published: Oct. 22, 2024

Language: Английский

Citations

2
A stochastic approach for modelling the in-vitro effect of osmotic stress on growth dynamics and persistent cell formation in Listeria monocytogenes DOI Creative Commons
Luca Nalbone,

Salvatore Forgia,

Graziella Ziino

et al.

International Journal of Food Microbiology, Journal Year: 2024, Volume and Issue: 413, P. 110586 - 110586

Published: Jan. 19, 2024

Language: Английский

Citations

1
Dynamic Thermal Treatments in Green Coconut Water Induce Dynamic Stress Adaptation of Listeria innocua That Increases Its Thermal Resistance DOI Creative Commons
Gerardo A. González-Tejedor, Alberto Garre, Asunción Iguaz

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(21), P. 4015 - 4015

Published: Nov. 3, 2023

The global coconut water market is projected to grow in the upcoming years, attributed its numerous health benefits. However, due susceptibility microbial contamination and limitations of non-thermal decontamination methods, thermal treatments remain primary approach ensure shelf-life stability microbiological safety product. In this study, inactivation Listeria innocua, a monocytogenes surrogate, was evaluated tryptone soy broth (TSB) under both isothermal (50-60 °C) dynamic conditions (from 30 60 °C, with temperature increases 0.5, 1 5 °C/min). Mathematical models were used analyse data. Geeraerd model effectively described L. innocua TSB conditions, close agreement between experimental data fits. Parameter estimates analysis revealed that acidified suitable surrogate medium for studying water, despite minor differences observed shoulder length curves, likely media composition. fitted obtained at fail predict responses conditions. This stress acclimation phenomenon takes place where bacterial cells adapt initial sub-lethal treatment stages, leading increased resistance. Fitting Bigelow directly fixed z-values reveals three-fold increase D-values lower heating rates, supporting role acclimation. findings study aid designing pasteurization targeting enable establishment safe, mild heat refrigerated, high-quality water.

Language: Английский

Citations

1
Heat resistance of Listeria monocytogenes persistent cells following osmotic stress in cooked pork sausages DOI
Luca Nalbone,

Salvatore Forgia,

Graziella Ziino

et al.

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Aug. 30, 2024

Summary Persistent bacteria are subset of cells capable surviving bactericidal treatments longer. They originate in response to environmental stressors and show a longer lag phase compared the rest population they part of. Impact persistent on food safety role common preservation techniques their formation still unclear. This study aims investigate whether osmotic stress induces Listeria monocytogenes resisting during cooking cycle pork sausages. Lag‐phase duration at single‐cell level strain grown 6%‐NaCl broth using image processing software was first investigated. Then, trend inactivation curve evaluated experimentally contaminated sausages cooked 65 °C for 11 min. Results showed that salt triggers characterised by increased heat resistance, posing concern especially ready‐to‐eat foods.

Language: Английский

Citations

0