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Huppertz T, Shkembi B, Brader L, Geurts J. Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm. Nutrients 2024; 16:943. [PMID: 38612977 PMCID: PMC11013626 DOI: 10.3390/nu16070943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 03/22/2024] [Accepted: 03/23/2024] [Indexed: 04/14/2024] Open
Abstract
When food products are often considered only as a source of individual nutrients or a collection of nutrients, this overlooks the importance of interactions between nutrients, but also interactions between nutrients and other constituents of food, i.e., the product matrix. This product matrix, which can be defined as 'The components of the product, their interactions, their structural organization within the product and the resultant physicochemical properties of the product', plays a critical role in determining important product properties, such as product stability, sensory properties and nutritional and health outcomes. Such matrix effects can be defined as 'the functional outcome of specific component(s) as part of a specific product matrix'. In this article, dairy matrix effects are reviewed, with particular emphasis on the nutrition and health impact of dairy products. Such matrix effects are critical in explaining many effects of milk and dairy products on human nutrition and health that cannot be explained solely based on nutrient composition. Examples hereof include the low glycemic responses of milk and dairy products, the positive impact on dental health, the controlled amino acid absorption and the absence of CVD risk despite the presence of saturated fatty acids. Particularly, the changes occurring in the stomach, including, e.g., coagulation of casein micelles and creaming of aggregated fat globules, play a critical role in determining the kinetics of nutrient release and absorption.
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Affiliation(s)
- Thom Huppertz
- Food Quality & Design Group, Wageningen University & Research, 6808 WG Wageningen, The Netherlands
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands;
| | - Blerina Shkembi
- Food Quality & Design Group, Wageningen University & Research, 6808 WG Wageningen, The Netherlands
| | - Lea Brader
- Arla Innovation Center, 8200 Aarhus, Denmark
| | - Jan Geurts
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands;
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Silva BN, Coelho-Fernandes S, Teixeira JA, Cadavez V, Gonzales-Barron U. Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat's Raw Milk Soft Cheese. Foods 2023; 12:2683. [PMID: 37509778 PMCID: PMC10379104 DOI: 10.3390/foods12142683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat's raw milk soft cheeses. Raw milk cheeses were produced with and without the CSC and plant extracts, and analysed for pH, SA, and LAB counts throughout ripening. The pH change over maturation was described by an empirical decay function. To assess the effect of each bio-preservative on SA, dynamic Bigelow-type models were adjusted, while their effect on LAB was evaluated by classical Huang models and dynamic Huang-Cardinal models. The models showed that the bio-preservatives decreased the time necessary for a one-log reduction but generally affected the cheese pH drop and SA decay rates (logDref = 0.621-1.190 days; controls: 0.796-0.996 days). Spearmint and sage extracts affected the LAB specific growth rate (0.503 and 1.749 ln CFU/g day-1; corresponding controls: 1.421 and 0.806 ln CFU/g day-1), while lemon balm showed no impact (p > 0.05). The Huang-Cardinal models uncovered different optimum specific growth rates of indigenous LAB (1.560-1.705 ln CFU/g day-1) and LAB of cheeses with CSC (0.979-1.198 ln CFU/g day-1). The models produced validate the potential of the tested bio-preservatives to reduce SA, while identifying the impact of such strategies on the fermentation process.
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Affiliation(s)
- Beatriz Nunes Silva
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Sara Coelho-Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - José António Teixeira
- CEB-Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
- LABBELS-Associate Laboratory, 4710-057 Braga, Portugal
| | - Vasco Cadavez
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ursula Gonzales-Barron
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Adhikari P, Florien N, Gupta S, Kaushal A. Recent Advances in the Detection of Listeria monocytogenes. Infect Dis (Lond) 2023. [DOI: 10.5772/intechopen.109948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/08/2023] Open
Abstract
Listeria monocytogenes is the third-most severe pathogen causing a yearly outbreak of food poisoning in the world that proliferates widely in the environment. Infants, pregnant mothers, and immuno-compromised people are at high risk. Its ability to grow in both biotic and abiotic environments leads to epidemics that infect 5 out of 10 people annually. Because of the epithelial adhesion (by E-cadherin binding), it can suppress immune cells and thrive in the gastrointestinal tract till the brain through blood flow (E-cadherin). Microbial culture is still used as a gold standard, but takes a long time and often yields false positive results due to incompetence and temperature variations. Therefore, in order to treat it rather than using broad spectrum antibiotics, a standardized time-saving and highly specific technology for early detection is very important. It has been observed that the production of a particular antibody is delaying (so does the detection process) as a result of the inadequate understanding of the pathophysiology of the bacteria. This book chapter provides a brief summary of a pathogen as well as the scientific advances that led to its identification more easily.
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Wu M, Dong Q, Ma Y, Yang S, Zohaib Aslam M, Liu Y, Li Z. Potential antimicrobial activities of probiotics and their derivatives against Listeria monocytogenes in food field: A review. Food Res Int 2022; 160:111733. [DOI: 10.1016/j.foodres.2022.111733] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/16/2022] [Accepted: 07/19/2022] [Indexed: 01/04/2023]
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5
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Tirloni E, Bernardi C, Stella S. Use of food grade acetic organic acid to prevent Listeria monocytogenes in mozzarella cheese. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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6
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Campagnollo FB, Pedrosa GT, Kamimura BA, Furtado MM, Baptista RC, Nascimento HM, Alvarenga VO, Magnani M, Sant’Ana AS. Growth potential of three strains of Listeria monocytogenes and Salmonella enterica in Frescal and semi-hard artisanal Minas microcheeses: Impact of the addition of lactic acid bacteria with antimicrobial activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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7
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Martín I, Rodríguez A, Delgado J, Córdoba JJ. Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products. Foods 2022; 11:foods11040542. [PMID: 35206018 PMCID: PMC8871320 DOI: 10.3390/foods11040542] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/04/2022] [Accepted: 02/07/2022] [Indexed: 12/14/2022] Open
Abstract
Listeria monocytogenes is one of the most important foodborne pathogens. This microorganism is a serious concern in the ready-to-eat (RTE) meat and dairy-ripened products industries. The use of lactic acid bacteria (LAB)-producing anti-L. monocytogenes peptides (bacteriocins) and/or lactic acid and/or other antimicrobial system could be a promising tool to control this pathogen in RTE meat and dairy products. This review provides an up to date about the strategies of use of LAB and their metabolites in RTE meat products and dairy foods by selecting the most appropriate strains, by analysing the mechanism by which they inhibit L. monocytogenes and methods of effective application of LAB, and their metabolites in these kinds of products to control this pathogen throughout the processing and storage. The selection of LAB with anti-L. monocytogenes activity allows to dispose of effective strains in meat and dairy-ripened products, achieving reductions form 2–5 logarithmic cycles of this pathogen throughout the ripening process. The combination of selected LAB strains with antimicrobial compounds, such as acid/sodium lactate and other strategies, as the active packaging could be the next future innovation for eliminating risk of L. monocytogenes in meat and dairy-ripened products.
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Wemmenhove E, Wells-Bennik MHJ, Zwietering MH. A model to predict the fate of Listeria monocytogenes in different cheese types - A major role for undissociated lactic acid in addition to pH, water activity, and temperature. Int J Food Microbiol 2021; 357:109350. [PMID: 34455130 DOI: 10.1016/j.ijfoodmicro.2021.109350] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 07/20/2021] [Accepted: 07/24/2021] [Indexed: 10/20/2022]
Abstract
Undissociated lactic acid has been shown to play a major role in complete growth inhibition of Listeria monocytogenes in Gouda cheese. In addition, low water activity conditions may contribute to growth inhibition. In the current study, it was assessed whether the major factors that inhibit growth of L. monocytogenes in Gouda cheese are the factors that determine growth in other types of ready-to-eat cheese as well. Various types of cheeses were selected, some of which had been associated with listeriosis, while others had not. Based on the composition of the different cheese types, the concentrations of undissociated lactic acid were calculated for each type. The ability to support growth of L. monocytogenes was predicted using the Gamma model, based on literature data on total lactic acid content, moisture content, fat content, pH, Aw, and temperature, and optimal growth rates in milk at 30-37 °C. In addition, the actual specific growth rates of L. monocytogenes in the various cheeses were calculated based on available experimental growth data. In 9 out of the 10 RTE cheeses reviewed, the undissociated lactic acid concentrations and aw determined growth/no growth of L. monocytogenes. No growth was correctly predicted for feta, Cheddar and Gouda, and growth was correctly predicted for ricotta, queso fresco, Camembert, high-moisture mozzarella, cottage and blue cheese. Growth of L. monocytogenes was not observed in practice upon inoculation of Emmental, whereas growth in this cheese type was predicted when including the above mentioned factors in the models. Other factors, presumably acetic and propionic acid, are thought to be important to inhibit growth of the pathogen in Emmental. The results from our study show that for cheeses in which lactic acid is a main acid, our model based on undissociated lactic acid, temperature, pH and aw gives a good prediction of potential outgrowth of L. monocytogenes. Implications for L. monocytogenes legislation are discussed per type of RTE cheese reviewed.
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Affiliation(s)
- E Wemmenhove
- NIZO, Ede, the Netherlands; Food Microbiology, Wageningen University, the Netherlands
| | | | - M H Zwietering
- Food Microbiology, Wageningen University, the Netherlands.
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Tirloni E, Bernardi C, Celandroni F, Ghelardi E, Stella S. Effectiveness of lactic and acetic acids on the growth of Listeria monocytogenes and Bacillus cereus in primo sale fresh cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112170] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Griffin S, Magro M, Farrugia J, Falzon O, Camilleri K, Valdramidis VP. Towards the development of a sterile model cheese for assessing the potential of hyperspectral imaging as a non-destructive fungal detection method. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Ribeiro LLSM, Araújo GP, de Oliveira Ribeiro K, Torres IMS, De Martinis ECP, Marreto RN, Alves VF. Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese. Braz J Microbiol 2021; 52:2247-2256. [PMID: 34363592 DOI: 10.1007/s42770-021-00579-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 07/12/2021] [Indexed: 11/30/2022] Open
Abstract
There is great interest for biopreservation of food products, and encapsulation may be a good strategy to extend the viability of protective cultures. In this study, Lactobacillus paraplantarum FT-259 and Lactococcus lactis QMF 11 were separately encapsulated in casein/pectin (C/P) microparticles, which were tested for antilisterial and anti-staphylococcal activity in fresh Minas cheese (FMC) stored at 8 °C. The encapsulation efficiency for both lactic acid bacteria (LAB) was 82.5%, with viability over 6.2 log CFU/g after storage of C/P microparticles for 90 days under refrigeration. Interestingly, free Lb. paraplantarum and free Lc. lactis grew significantly in refrigerated FMC, both in the presence and absence of pathogens, but only the first significatively grew when encapsulated. Encapsulation increased the antilisterial activity of Lb. paraplantarum in FMC. Moreover, Lc. lactis significantly inhibited listerial growth in FMC in both its free and encapsulated forms, whereas Staphylococcus aureus counts were only significantly reduced in the presence of free Lc. lactis. In conclusion, these results indicate that C/P microparticles are effective carriers of LAB in FMC, which can contribute for the assurance of the safety of this product.
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Application of Furcellaran Nanocomposite Film as Packaging of Cheese. Polymers (Basel) 2021; 13:polym13091428. [PMID: 33925252 PMCID: PMC8124633 DOI: 10.3390/polym13091428] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/21/2021] [Accepted: 04/27/2021] [Indexed: 12/20/2022] Open
Abstract
There is a serious need to develop and test new biodegradable packaging which could at least partially replace petroleum-based materials. Therefore, the objective of this work was to examine the influence of the recently developed furcellaran nanocomposite film with silver nanoparticles (obtained by an in situ method) on the quality properties of two cheese varieties: a rennet-curd (gouda) and an acid-curd (quark) cheese. The water content, physicochemical properties, microbiological and organoleptic quality of cheese, and migration of silver nanoparticles were examined. Both the number of Lactococcus and total bacteria count did not differ during storage of gouda regardless of the packaging applied. The number of Lactococcus decreased in analogous quark samples. The use of the film slowed down and inhibited the growth of yeast in gouda and quark, respectively. An inhibitory effect of this film on mold count was also observed; however, only regarding gouda. The level of silver migration was found to be lower in quark than in gouda. The film improved the microbiological quality of cheeses during storage. Consequently, it is worth continuing research for the improvement of this film in order to enable its use in everyday life.
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Antilisterial Potential of Lactic Acid Bacteria in Eliminating Listeria monocytogenes in Host and Ready-to-Eat Food Application. MICROBIOLOGY RESEARCH 2021. [DOI: 10.3390/microbiolres12010017] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Listeriosis is a severe food borne disease with a mortality rate of up to 30% caused by pathogenic Listeria monocytogenes via the production of several virulence factors including listeriolysin O (LLO), transcriptional activator (PrfA), actin (Act), internalin (Int), etc. It is a foodborne disease predominantly causing infections through consumption of contaminated food and is often associated with ready-to-eat food (RTE) and dairy products. Common medication for listeriosis such as antibiotics might cause an eagle effect and antibiotic resistance if it is overused. Therefore, exploration of the use of lactic acid bacteria (LAB) with probiotic characteristics and multiple antimicrobial properties is increasingly getting attention for their capability to treat listeriosis, vaccine development, and hurdle technologies. The antilisterial gene, a gene coding to produce antimicrobial peptide (AMP), one of the inhibitory substances found in LAB, is one of the potential key factors in listeriosis treatment, coupled with the vast array of functions and strategies; this review summarizes the various strategies by LAB against L. monocytogenes and the prospect in development of a ‘generally regarded as safe’ LAB for treatment of listeriosis.
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Hahne J, Lipski A. Growth interferences between bacterial strains from raw cow's milk and their impact on growth of Listeria monocytogenes and Staphylococcus aureus. J Appl Microbiol 2021; 131:2019-2032. [PMID: 33660914 DOI: 10.1111/jam.15056] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 01/19/2021] [Accepted: 03/02/2021] [Indexed: 01/30/2023]
Abstract
AIMS The purpose of this study was to detect growth enhancing or inhibiting activity between bacterial populations from raw milk under different conditions (temperature, medium). METHODS AND RESULTS The interference of 24 raw milk isolates on growth of each other and on Listeria monocytogenes, Staphylococcus aureus, Bacillus subtilis and Micrococcus luteus was screened by drop assay and for selected pairs in co-cultivation experiments. By drop assay, antibacterial activity was observed for 40% of the strains. About 30% of the strains showed growth-enhancing activity on other strains. Most of the isolates were well adapted to cold temperatures and showed consistent or even increased inhibiting or enhancing effects on growth of other strains at 10°C. The growth of L. monocytogenes DSM 20600T and S. aureus DSM 1104T was significantly (P < 0·05) reduced in co-cultivation with Pseudomonas protegens JZ R-192. CONCLUSIONS Growth interferences between bacterial populations have an impact on the structure of raw milk microbiota, especially when it develops under cold storage, and it may have an effect on the prevalence of certain foodborne pathogens. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates growth-inhibiting and also growth-enhancing interactions between raw milk bacteria, which must be considered when predicting bacterial growth and spoilage in food. A Ps. protegens strain isolated from raw milk showed an antagonistic effect on growth of L. monocytogenes in refrigerated raw milk.
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Affiliation(s)
- J Hahne
- Department of Food Microbiology and Hygiene, Institute of Nutritional and Food Science, University of Bonn, Bonn, Germany
| | - A Lipski
- Department of Food Microbiology and Hygiene, Institute of Nutritional and Food Science, University of Bonn, Bonn, Germany
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15
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Evaluation of Antimicrobial Effects of Gouda Cheese Wax. MEDICAL LABORATORY JOURNAL 2021. [DOI: 10.52547/mlj.15.2.18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Zielińska D, Łepecka A, Ołdak A, Długosz E, Kołożyn-Krajewska D. Growth and adhesion inhibition of pathogenic bacteria by live and heat-killed food-origin Lactobacillus strains or their supernatants. FEMS Microbiol Lett 2021; 368:6149457. [PMID: 33629723 DOI: 10.1093/femsle/fnab024] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 02/23/2021] [Indexed: 12/27/2022] Open
Abstract
The study aimed to evaluate qualitatively and quantitatively the antimicrobial capacity of 10 potential probiotic Lactobacillus strains against model enteropathogens and spoilage microorganisms. The probiotic strains (live and heat-killed forms) were also assessed for their ability to inhibit adhesion of selected pathogens to Caco-2 cells. The largest inhibition zones (the diffusion method) were connected with the usage of whole bacteria cultures (WBC), also high and moderate with cell-free supernatant (CFS) and the lowest with cell-free neutralized supernatant (CNS). The highest antagonistic activity of Lactobacillus strains was observed against L. monocytogenes strains, moderate activity against Salmonella, Shigella, Escherichia coli, Pseudomonas and, the lowest against S.aureus, Bacillus and Enterococcus. The inhibition of adhesion to Caco-2 cells was very high in the case of E. coli, Salmonella and L. monocytogenes, and moderate in the case of S.aureus. On average, the inhibition effect was higher when pathogenic bacteria were treated by WBC, than heat-killed Lactobacillus. Although, in most samples, the effect was not significantly different (P> 0.05). The strains Lb. brevis O24 and Lb. rhamnosus K3 showed the biggest overall antimicrobial properties, and were most effective in adherence inhibition of investigated indicator strains. These bacteria or their metabolites can be used for the production of various foods or pharmaceutical products.
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Affiliation(s)
- Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Anna Łepecka
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Aleksandra Ołdak
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Ewa Długosz
- Department of Preclinical Sciences, Institute of Veterinary Medicine, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Science - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland
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Possas A, Bonilla-Luque OM, Valero A. From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models. Foods 2021; 10:foods10020355. [PMID: 33562291 PMCID: PMC7915996 DOI: 10.3390/foods10020355] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 02/01/2021] [Accepted: 02/03/2021] [Indexed: 12/12/2022] Open
Abstract
Cheeses are traditional products widely consumed throughout the world that have been frequently implicated in foodborne outbreaks. Predictive microbiology models are relevant tools to estimate microbial behavior in these products. The objective of this study was to conduct a review on the available modeling approaches developed in cheeses, and to identify the main microbial targets of concern and the factors affecting microbial behavior in these products. Listeria monocytogenes has been identified as the main hazard evaluated in modelling studies. The pH, aw, lactic acid concentration and temperature have been the main factors contemplated as independent variables in models. Other aspects such as the use of raw or pasteurized milk, starter cultures, and factors inherent to the contaminating pathogen have also been evaluated. In general, depending on the production process, storage conditions, and physicochemical characteristics, microorganisms can grow or die-off in cheeses. The classical two-step modeling has been the most common approach performed to develop predictive models. Other modeling approaches, including microbial interaction, growth boundary, response surface methodology, and neural networks, have also been performed. Validated models have been integrated into user-friendly software tools to be used to obtain estimates of microbial behavior in a quick and easy manner. Future studies should investigate the fate of other target bacterial pathogens, such as spore-forming bacteria, and the dynamic character of the production process of cheeses, among other aspects. The information compiled in this study helps to deepen the knowledge on the predictive microbiology field in the context of cheese production and storage.
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Ricci A, Alinovi M, Martelli F, Bernini V, Garofalo A, Perna G, Neviani E, Mucchetti G. Heat Resistance of Listeria monocytogenes in Dairy Matrices Involved in Mozzarella di Bufala Campana PDO Cheese. Front Microbiol 2021; 11:581934. [PMID: 33488535 PMCID: PMC7815519 DOI: 10.3389/fmicb.2020.581934] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Accepted: 12/07/2020] [Indexed: 11/13/2022] Open
Abstract
The presence of Listeria monocytogenes in Mozzarella di Bufala Campana Protected Designation of Origin cheeses may depend on curd stretching conditions and post contaminations before packaging. To avoid cross-contamination, thermal treatment of water, brines and covering liquid may become necessary. The present study aimed to improve knowledge about L. monocytogenes thermal resistance focusing on the influence of some cheese making operations, namely curd stretching and heat treatment of fluids in contact with cheese after molding, in order to improve the safety of the cheese, optimize efficacy and sustainability of the processes. Moreover, the role that cheese curd stretching plays in L. monocytogenes inactivation was discussed. The 12 tested strains showed a very heterogeneous heat resistance that ranged from 7 to less than 1 Log10 Cfu/mL reduction after 8 min at 60°C. D-values (decimal reduction times) and z-values (thermal resistance constant) calculated for the most heat resistant strain among 60 and 70°C were highly affected by the matrix and, in particular, heat resistance noticeably increased in drained cheese curd. As cheese curd stretching is not an isothermal process, to simulate the overall lethal effect of an industrial process a secondary model was built. The lethal effect of the process was estimated around 4 Log10 reductions. The data provided may be useful for fresh pasta filata cheese producers in determining appropriate processing durations and temperatures for producing safe cheeses.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Parma, Italy
| | | | | | | | - Alessandro Garofalo
- Research and Development, Consorzio Tutela Mozzarella di Bufala Campana DOP, Caserta, Italy
| | - Giampiero Perna
- Research and Development, Consorzio Tutela Mozzarella di Bufala Campana DOP, Caserta, Italy
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parma, Italy
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Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese. Food Microbiol 2020; 91:103545. [DOI: 10.1016/j.fm.2020.103545] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 04/26/2020] [Accepted: 05/03/2020] [Indexed: 01/13/2023]
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20
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Lee J, Seo Y, Ha J, Kim S, Choi Y, Oh H, Lee Y, Kim Y, Kang J, Park E, Yoon Y. Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening. Food Sci Nutr 2020; 8:5071-5076. [PMID: 32994967 PMCID: PMC7500772 DOI: 10.1002/fsn3.1806] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2019] [Revised: 07/09/2020] [Accepted: 07/14/2020] [Indexed: 12/03/2022] Open
Abstract
This study aimed to compare the three strains of Listeria monocytogenes survival in raw milk cheese and pasteurized milk cheese and to suggest the effect of milk microbiota on survival. L. monocytogenes cell counts decreased in all cheese as ripening time increased, and the survival rate was different for the strains of L. monocytogenes. Furthermore, L. monocytogenes survived longer in raw milk cheese than in pasteurized milk cheese. The difference of bacterial survival in each cheese was independent of Aw or the Lactobacillus spp. populations in cheeses; there was no difference in Aw or Lactobacillus spp. populations in all cheeses. The richness of microbiota in raw milk was little higher than in pasteurized milk, and five phyla (Chloroflexi, Cyanobacteria, Deinococcus-Thermus, Lentisphaerae, and Verrucomicrobia) were present only in raw milk. Also, organic acid-producing bacteria were presented more in pasteurized milk compared with raw milk; thus, the growth of L. monocytogenes was slower in pasteurized milk. In conclusion, differences in the microbial community of milk can affect the growth of L. monocytogenes. Making cheese using raw milk is a risk of L. monocytogenes infection; thus, efforts to prevent growth of L. monocytogenes such as the use of appropriate food additives are required.
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Affiliation(s)
- Jeeyeon Lee
- Department of Food and NutritionDong Eui UniversityBusanKorea
| | - Yeongeun Seo
- Department of Food and NutritionSookmyung Women’s UniversitySeoulKorea
| | - Jimyeong Ha
- Risk Analysis Research CenterSookmyung Women’s UniversitySeoulKorea
| | - Sejeong Kim
- Risk Analysis Research CenterSookmyung Women’s UniversitySeoulKorea
| | - Yukyung Choi
- Risk Analysis Research CenterSookmyung Women’s UniversitySeoulKorea
| | - Hyemin Oh
- Department of Food and NutritionSookmyung Women’s UniversitySeoulKorea
| | - Yewon Lee
- Department of Food and NutritionSookmyung Women’s UniversitySeoulKorea
| | - Yujin Kim
- Department of Food and NutritionSookmyung Women’s UniversitySeoulKorea
| | - Joohyun Kang
- Department of Food and NutritionSookmyung Women’s UniversitySeoulKorea
| | - Eunyoung Park
- Department of Food and NutritionSookmyung Women’s UniversitySeoulKorea
| | - Yohan Yoon
- Department of Food and NutritionSookmyung Women’s UniversitySeoulKorea
- Risk Analysis Research CenterSookmyung Women’s UniversitySeoulKorea
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21
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Trevisani M, Cesare ADE, Vitali S, Mancusi R, Bovo F, Manfreda G. Growth Potential of Listeria monocytogenes in Chef-Crafted Ready-to-Eat Fresh Cheese-Filled Pasta Meal Stored in Modified Atmosphere Packaging. J Food Prot 2019; 82:1546-1552. [PMID: 31424290 DOI: 10.4315/0362-028x.jfp-18-590] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the growth of lactic acid bacteria (LAB) in a fresh, filled-pasta meal, stored in modified atmosphere packaging and the influence of lactic acid (LA) and pH on the growth of Listeria monocytogenes (Lm). Samples were taken from three lots manufactured by a local catering company and stored at both 6 and 14°C. LAB numbers, LA concentration, pH, and the presence of Lm were evaluated at 1, 4, 6, 8, 10, 12, and 14 days of shelf life and the undissociated LA concentration ([LA]) was calculated. The LAB maximum cell density was greater in the products stored at 14°C than those stored at 6°C (10.1 ± 1.1 versus 5.6 ± 1.5 log CFU/g) and [LA] at 14 days was 9 to 21 ppm at 6°C and 509 to 1,887 ppm at 14°C. Challenge tests were made to evaluate the interference of LAB and [LA] on Lm growth. Aliquots of the samples (25 g) were inoculated at 1 to 10 days of shelf life and incubated at 9°C for 7 days, and the difference between Lm numbers at the end and at the beginning of the test (δ) was calculated. Logistic regression was used to model the probability of growth of Lm as a function of LAB and [LA]. The products inoculated at 1 day of shelf life had δ values between 4.2 and 5.6 log CFU/g, but the growth potential was progressively reduced during the shelf life. Lm growth was never observed in the products stored at 14°C. In those stored at 6°C, it grew only in the samples with LAB <5.7 log CFU/g. LAB interaction might thus inhibit the growth of Lm in temperature-abused products and limit its growth in refrigerated products. Logistic regression estimated that the probability of Lm growth was <10% if LAB was >6.6 log CFU/g or log[LA] was >2.2 ppm. The growth or inactivation kinetic of Lm was investigated with a homogenate of three samples with LAB numbers close to the maximum population density. After an initial growth, a subsequent reduction in the number of Lm was observed. This means that the maximum numbers of Lm might not be detected at the end of the product shelf life.
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Affiliation(s)
- Marcello Trevisani
- Department of Veterinary Medical Science, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy (ORCID: https://orcid.org/0000-0002-5604-5537 [M.T.])
| | - Alessandra DE Cesare
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Silva Vitali
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Rocco Mancusi
- Department of Veterinary Medical Science, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, via Tolara di Sopra 50, 40064 Ozzano dell'Emilia (BO), Italy (ORCID: https://orcid.org/0000-0002-5604-5537 [M.T.])
| | - Federica Bovo
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
| | - Gerardo Manfreda
- Department of Agricultural and Food Sciences, School of Agriculture and Veterinary Medicine, Alma Mater Studiorum, University of Bologna, Via del Florio 2, 40064 Ozzano dell'Emilia (BO), Italy
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22
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Martinez-Rios V, Gkogka E, Dalgaard P. New Term to Quantify the Effect of Temperature on pH min -Values Used in Cardinal Parameter Growth Models for Listeria monocytogenes. Front Microbiol 2019; 10:1510. [PMID: 31338078 PMCID: PMC6628878 DOI: 10.3389/fmicb.2019.01510] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Accepted: 06/17/2019] [Indexed: 11/13/2022] Open
Abstract
The aim of this study was to quantify the influence of temperature on pHmin-values of Listeria monocytogenes as used in cardinal parameter growth models and thereby improve the prediction of growth for this pathogen in food with low pH. Experimental data for L. monocytogenes growth in broth at different pH-values and at different constant temperatures were generated and used to determined pHmin-values. Additionally, pHmin-values for L. monocytogenes available from literature were collected. A new pHmin-function was developed to describe the effect of temperatures on pHmin-values obtained experimentally and from literature data. A growth and growth boundary model was developed by substituting the constant pHmin-value present in the Mejlholm and Dalgaard (2009) model (J. Food. Prot. 72, 2132–2143) by the new pHmin-function. To obtain data for low pH food, challenge tests were performed with L. monocytogenes in commercial and laboratory-produced chemically acidified cheese including glucono-delta-lactone (GDL) and in commercial cream cheese. Furthermore, literature data for growth of L. monocytogenes in products with or without GDL were collected. Evaluation of the new and expanded model by comparison of observed and predicted μmax-values resulted in a bias factor of 1.01 and an accuracy factor of 1.48 for a total of 1,129 growth responses from challenge tests and literature data. Growth and no-growth responses of L. monocytogenes in seafood, meat, non-fermented dairy products, and fermented cream cheese were 90.3% correctly predicted with incorrect predictions being 5.3% fail-safe and 4.4% fail-dangerous. The new pHmin-function markedly extended the range of applicability of the Mejlholm and Dalgaard (2009) model from pH 5.4 to pH 4.6 and therefore the model can now support product development, reformulation or risk assessment of food with low pH including chemically acidified cheese and cream cheese.
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Affiliation(s)
| | | | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Lyngby, Denmark
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23
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Cadavez VA, Campagnollo FB, Silva RA, Duffner CM, Schaffner DW, Sant’Ana AS, Gonzales-Barron U. A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage. Food Microbiol 2019; 79:48-60. [DOI: 10.1016/j.fm.2018.11.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 11/03/2018] [Accepted: 11/13/2018] [Indexed: 01/02/2023]
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24
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Tirloni E, Bernardi C, Rosshaug P, Stella S. Potential growth of Listeria monocytogenes in Italian mozzarella cheese as affected by microbiological and chemical-physical environment. J Dairy Sci 2019; 102:4913-4924. [DOI: 10.3168/jds.2018-15991] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Accepted: 02/06/2019] [Indexed: 11/19/2022]
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25
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Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts. Int J Food Microbiol 2019; 295:41-48. [DOI: 10.1016/j.ijfoodmicro.2019.02.014] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 02/15/2019] [Accepted: 02/18/2019] [Indexed: 11/18/2022]
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26
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Gao Z, Daliri EBM, Wang J, Liu D, Chen S, Ye X, Ding T. Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review. J Food Prot 2019; 82:441-453. [PMID: 30794461 DOI: 10.4315/0362-028x.jfp-18-303] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.
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Affiliation(s)
- Zhenhong Gao
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
| | - Eric Banan-Mwine Daliri
- 3 Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, South Korea
| | - Jun Wang
- 4 College of Food Science and Engineering, Qingdao Agricultural University, Chengyang, Qingdao 266109, People's Republic of China (ORCID: http://orcid.org/0000-0001-7676-0493 )
| | - Donghong Liu
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Shiguo Chen
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Xingqian Ye
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Tian Ding
- 1 Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.,2 Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China
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27
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Morandi S, Silvetti T, Battelli G, Brasca M. Can lactic acid bacteria be an efficient tool for controlling Listeria monocytogenes contamination on cheese surface? The case of Gorgonzola cheese. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.10.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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28
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Gérard A, El-Hajjaji S, Niyonzima E, Daube G, Sindic M. Prevalence and survival of Listeria monocytogenes
in various types of cheese-A review. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12552] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Amaury Gérard
- Laboratory of Quality and Safety of Agro-Food Products; Gembloux Agro-Bio Tech; University of Liège; Passage des Déportés, 2 5030 Gembloux Belgium
| | - Soundous El-Hajjaji
- Laboratory of Quality and Safety of Agro-Food Products; Gembloux Agro-Bio Tech; University of Liège; Passage des Déportés, 2 5030 Gembloux Belgium
| | - Eugène Niyonzima
- Food Safety and Quality Management Department; School of Food Science and Technology; University of Rwanda; Avenue de l'armée, P.O. Box 3900 Kigali Rwanda
| | - Georges Daube
- Food Science Department; Faculty of Veterinary Medicine; FARAH, University of Liège; Sart-Tilman B43b 4000 Liège Belgium
| | - Marianne Sindic
- Laboratory of Quality and Safety of Agro-Food Products; Gembloux Agro-Bio Tech; University of Liège; Passage des Déportés, 2 5030 Gembloux Belgium
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29
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Campagnollo FB, Margalho LP, Kamimura BA, Feliciano MD, Freire L, Lopes LS, Alvarenga VO, Cadavez VAP, Gonzales-Barron U, Schaffner DW, Sant'Ana AS. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses. Food Microbiol 2018. [PMID: 29526214 DOI: 10.1016/j.fm.2018.02.006] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Artisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation and characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, and their effects on Listeria monocytogenes during refrigerated shelf-life of soft Minas cheese and ripening of semi-hard Minas cheese. LAB strains (n = 891) isolated from Minas artisanal cheeses (n = 244) were assessed for anti-listerial activity by deferred antagonism assay at 37 °C and 7 °C. The treatments comprised the production of soft or semi-hard Minas cheeses using raw or pasteurized milk, and including the addition of selected LAB only [Lactobacillus brevis 2-392, Lactobacillus plantarum 1-399 and 4 Enterococcus faecalis (1-37, 2-49, 2-388 and 1-400)], L. monocytogenes only, selected LAB co-inoculated with L. monocytogenes, or without any added cultures. At 37 °C, 48.1% of LAB isolates showed anti-listerial capacity and 77.5% maintained activity at 7 °C. Selected LAB strains presented a bacteriostatic effect on L. monocytogenes in soft cheese. L. monocytogenes was inactivated during the ripening of semi-hard cheeses by the mix of LAB added. Times to attain a 4 log-reduction of L. monocytogenes were 15 and 21 days for semi-hard cheeses produced with raw and pasteurized milk, respectively. LAB with anti-listerial activity isolated from artisanal Minas cheeses can comprise an additional barrier to L. monocytogenes growth during the refrigerated storage of soft cheese and help shorten the ripening period of semi-hard cheeses aged at ambient temperature.
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Affiliation(s)
- Fernanda B Campagnollo
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Larissa P Margalho
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Bruna A Kamimura
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marcelo D Feliciano
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Luisa Freire
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Letícia S Lopes
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Verônica O Alvarenga
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Vasco A P Cadavez
- CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal
| | - Ursula Gonzales-Barron
- CIMO Mountain Research Center, School of Agriculture, Polytechnic Institute of Braganza, Braganza, Portugal
| | - Donald W Schaffner
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers - The State University of New Jersey, New Brunswick, NJ, USA
| | - Anderson S Sant'Ana
- Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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30
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Samelis J, Kakouri A. Hurdle factors minimizing growth of Listeria monocytogenes while counteracting in situ antilisterial effects of a novel nisin A-producing Lactococcus lactis subsp. cremoris costarter in thermized cheese milks. AIMS Microbiol 2018; 4:19-41. [PMID: 31294202 PMCID: PMC6605024 DOI: 10.3934/microbiol.2018.1.19] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Accepted: 01/10/2018] [Indexed: 11/24/2022] Open
Abstract
The capacity of growth, survival, and adaptive responses of an artificial contamination of a three-strain L. monocytogenes cocktail in factory-scale thermized (65 °C, 30 s) Graviera cheese milk (TGCM) was evaluated. Bulk TGCM samples for inoculation were sequentially taken from the cheese making vat before process initiation (CN-LM) and after addition of a commercial starter culture (CSC), the CSC plus the nisin A-producing (NisA+) costarter strain Lactococcus lactis subsp. cremoris M78 (CSC + M78), and all ingredients with the rennet last (CSC + M78-RT). Additional treatments included Listeria-inoculated TGCM samples coinoculated with the NisA+ costarter strain M78 in the absence of the CSC or with the CSC in previously sterilized TGCM to inactivate the background microbiota (CSC-SM). All cultures were incubated at 37 to 42 °C for 6 h, followed by additional 66 h at 22 °C, and 48 h at 12 °C after addition of 2% edible salt. L. monocytogenes failed to grow and declined in all CSC-inoculated treatments after 24 h. In contrast, the pathogen increased by 3.34 and 1.46 log units in the CN-LM and the CSC-SM treatments, respectively, indicating that the background microbiota or the CSC alone failed to suppress it, but they did so synergistically. Supplementation of the CSC with the NisA+ strain M78 did not deliver additional antilisterial effects, because the CSC Streptococcus thermophilus reduced the growth prevalence rates and counteracted the in situ NisA+ activity of the costarter. In the absence of the CSC, however, strain M78 predominated and caused the strongest in situ nisin-A mediated effects, which resulted in the highest listerial inactivation rates after 24 to 72 h at 22 °C. In all TGCM treatments, however, L. monocytogenes displayed a "tailing" survival (1.63 to 1.96 log CFU/mL), confirming that this pathogen is exceptionally tolerant to cheese-related stresses, and thus, can't be easily eliminated.
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Affiliation(s)
- John Samelis
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
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