Behaviour of Listeria monocytogenes on two processed meat products as influenced by temperature or attached growth during preincubation

Dykes, G. A. (2003) Behaviour of Listeria monocytogenes on two processed meat products as influenced by temperature or attached growth during preincubation. Food Microbiology, 20 1: 91-96. doi:10.1016/S0740-0020(02)00097-7


Author Dykes, G. A.
Title Behaviour of Listeria monocytogenes on two processed meat products as influenced by temperature or attached growth during preincubation
Journal name Food Microbiology   Check publisher's open access policy
ISSN 0740-0020
1095-9998
Publication date 2003-02
Sub-type Article (original research)
DOI 10.1016/S0740-0020(02)00097-7
Volume 20
Issue 1
Start page 91
End page 96
Total pages 6
Place of publication London ; New York ; Sydney
Publisher Academic Press
Language eng
Subject 0605 Microbiology
1003 Industrial Biotechnology
100303 Fermentation
Abstract The effect of preincubation at 4°C, 20°C and 37°C and the effect of preincubation as planktonic cells or cells attached to surfaces for 48 or 96 h at 37°C on the subsequent behaviour of Listeria monocytogenes during storage on chilled processed meats was determined. Two L. monocytogenes strains were grown in Tryptic Soy Broth under the above preincubation conditions, inoculated at ∼6 log cfu g-1 onto slices of both bologna and summer sausage, vacuum packaged and incubated at 4°C for 6 weeks. Initially and at weekly intervals L. monocytogenes numbers were determined by plating samples on Modifed Oxford Agar followed by incubation at 37°C for 48 h. Results indicated that under all preincubation conditions both strains could grow on the bologna and not on the summer sausage. Preincubation at 4°C resulted in a reduced lag phase of both strains of the pathogen on bologna as compared to the other temperatures. Preincubation at 37°C, on the other hand, resulted in reduced survival in one strain only on summer sausage as compared to the other temperatures. Preincubation under attached conditions for 48 h had no effect on the growth of either strain on the bologna, but enhanced survival of one of the strains on summer sausage as compared to 96 h attached and planktonic growth conditions. The importance of preincubation conditions to the growth and survival kinetics of L. monocytogenes on foods was confirmed by the present study and existing data was extended to include specific meat products. More significantly, however, a novel preincubation effect was described and the role of strain-dependent variations with respect to kinetic and predictive studies was highlighted. © 2002 Elsevier Science Ltd. All rights reserved.
Keyword Attachment
Listeria monocytogenes
Preincubation
Processed meat
Temperature
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
School of Agriculture and Food Sciences
 
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Created: Tue, 21 Mar 2006, 20:53:16 EST