Genetic characterization of Listeria monocytogenes isolates from food processing facilities before and after postcook chiller heat treatment

Eglezos, Sofroni, Dykes, Gary A., Huang, Bixing, Turner, Mark S. and Seale, Richard (2013) Genetic characterization of Listeria monocytogenes isolates from food processing facilities before and after postcook chiller heat treatment. Journal of Food Protection, 76 8: 1466-1470. doi:10.4315/0362-028X.JFP-12-523


Author Eglezos, Sofroni
Dykes, Gary A.
Huang, Bixing
Turner, Mark S.
Seale, Richard
Title Genetic characterization of Listeria monocytogenes isolates from food processing facilities before and after postcook chiller heat treatment
Formatted title
Genetic characterization of Listeria monocytogenes isolates from food processing facilities before and after postcook chiller heat treatment
Journal name Journal of Food Protection   Check publisher's open access policy
ISSN 0362-028X
1944-9097
Publication date 2013-08-01
Sub-type Article (original research)
DOI 10.4315/0362-028X.JFP-12-523
Open Access Status
Volume 76
Issue 8
Start page 1466
End page 1470
Total pages 5
Place of publication Des Moines, IA, United States
Publisher International Association for Food Protection
Language eng
Formatted abstract
Possible selection for and establishment of stress-resistant Listeria monocytogenes variants as a consequence of heating interventions is of concern to the food industry. Lineage analysis and multilocus variable number tandem repeat analysis (MLVA) was performed on 20 L. monocytogenes isolates, of which 15 were obtained before and 5 were obtained after heat treatment of a postcook meat chiller. The ctsR gene (a class III heat shock gene regulator) from 14 isolates was amplified and sequenced because previous work has indicated that spontaneous mutations can occur in this gene during heat treatment. Heat treatment of the meat chiller did not significantly change the relative abundance of the various L. monocytogenes lineages; lineage II strains (less-heatresistant isolates) dominated both before and after heat treatment. MLVA typing confirmed that some isolates of L. monocytogenes occur both before and after heat treatment of the chiller. No isolate of L. monocytogenes indicated any likely functionally significant mutations in ctsR. This study indicates the absence of any obvious difference in the profiles of L. monocytogenes strains obtained before and after heat treatment of a meat chiller, based on the characteristics examined. Although this finding supports the effectiveness of heat treatment, the limited number of strains used and characteristics examined mean that further study on a larger scale is required before firm conclusions can be drawn.
Keyword Biotechnology
Food Science
Q-Index Code C1
Q-Index Status Confirmed Code
Grant ID IH120100005
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2014 Collection
 
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