Heat shock and cold shock treatments affect the survival of Listeria monocytogenes and Salmonella Typhimurium exposed to disinfectants

Comparative evaluation of sanitation strategies against Listeria monocytogenes on food-contact surfaces in enoki mushroom (Flammulina velutipes) processing facilities

We investigated strategies to reduce Listeria monocytogenes contamination on food contact surfaces during enoki mushroom processing. Chemical disinfectants and thermal treatments were evaluated on conveyor belts, stainless steel, plastic surfaces, and Velcro strips. Without organic matter, chemical disinfectants effectively reduced L. monocytogenes, with stainless steel showing the highest susceptibility. Organic matter decreased disinfectant efficacy, but sodium hypochlorite remained most effective on stainless steel. Peracetic acid was more effective on conveyor belts and plastic surfaces than on stainless steel. Combining peracetic acid with dry heating synergistically reduced L. monocytogenes on Velcro strips. Moist heat at 70 °C alone was insufficient, but when combined with hot air drying, it effectively reduced L. monocytogenes on Velcro strips. Our findings emphasize the importance of surface-specific strategies combining chemical disinfection and thermal treatment for eliminating L. monocytogenes in mushroom processing environments.

A Meta-Analysis and Systematic Review of Listeria monocytogenes Response to Sanitizer Treatments

Listeria monocytogenes is a ubiquitous organism that can be found in food-related environments, and sanitizers commonly prevent and control it. The aim of this study is to perform a meta-analysis of L. monocytogenes response to sanitizer treatments. According to the principle of systematic review, we extracted 896 records on the mean log-reduction of L. monocytogenes from 84 publications as the dataset for this study. We applied a mixed-effects model to describe L. monocytogenes response to sanitizer treatment by considering sanitizer type, matrix type, biofilm status, sanitizer concentration, treatment time, and temperature. Based on the established model, we compared the response of L. monocytogenes under different hypothetical conditions using forest plots. The results showed that environmental factors (i.e., sanitizer concentration, temperature, and treatment time) affected the average log-reduction of L. monocytogenes (p < 0.05). L. monocytogenes generally exhibited strong resistance to citric acid and sodium hypochlorite but had low resistance to electrolyzed water. The planktonic cells of L. monocytogenes were less resistant to peracetic acid and sodium hypochlorite than the adherent and biofilm cells. Additionally, the physical and chemical properties of the contaminated or inoculated matrix or surface also influenced the sanitizer effectiveness. This review may contribute to increasing our knowledge of L. monocytogenes resistance to sanitizers and raising awareness of appropriate safety precautions.

The DegU Orphan Response Regulator Contributes to Heat Stress Resistance in Listeria monocytogenes

Listeria monocytogenes is more heat-resistant than most other non-spore-forming foodborne pathogens, posing a severe threat to food safety and human health, particularly during chilled food processing. The DegU orphan response regulator is known to control heat resistance in L. monocytogenes; however, the underlying regulatory mechanism is poorly understood. Here, we show that DegU contributes to L. monocytogenes exponential growth under mild heat-shock stress. We further demonstrate that DegU directly senses heat stress through autoregulation and upregulates the hrcA-grpE-dnaK-dnaJ operon, leading to increased production of heat-shock proteins. We also show that DegU can directly regulate the expression of the hrcA-grpE-dnaK-dnaJ operon. In conclusion, our results shed light on the regulatory mechanisms underlying how DegU directly activates the hrcA-grpE-dnaK-dnaJ operon, thereby regulating heat resistance in L. monocytogenes.

Behavior of Native Food Isolates of Listeria monocytogenes and Listeria innocua under the Influence of Selected Cultural Attributes and Heat and Cold Treatments

The present investigation assesses the influence of cultural attributes and heat and cold treatments on the behaviour of native toxigenic L. monocytogenes CFR 1302 and non-toxigenic L. innocua CFR 1304 in selected medium. The growth responses of L. monocytogenes and L. innocua under the influencing factors of storage temperature (10-40°C), pH level (5.5-7.5), and storage period (6-48 h) in brain heart infusion and nutrient broths revealed closeness between observed and predicted populations. Response surface plots were generated for the growth behavior of the two test cultures as a function of pH level. The toxigenic L. monocytogenes CFR 1302 could reach a higher viable population. The effect of heat treatment on Listeria spp. in selected five heating menstra showed the lowest D-value of 3.7 min at 60°C for L. innocua CFR 1304 in Milli-Q water to the highest of 8.4 min at 56°C for L. monocytogenes CFR 1302 in skim milk. The average z-value across the heating menstra for L. monocytogenes was 27.3°C as against that of 22°C for L. innocua. In the case of cold treatment, storage of 4 and 8°C resulted in appreciable increase in counts of L. monocytogenes CFR 1302 from the initial inoculum introduced in selected media. At -20°C, there was a slight decrease in the viable population. The research data helps to predict the viable populations of L. monocytogenes as a part of risk assessment in the food chain. This is of significance in providing safe and healthy food to human population.

Combined d-Tryptophan Treatment and Temperature Stress Exert Antimicrobial Activity against Listeria monocytogenes in Milk

ABSTRACT

d-Tryptophan (d-Trp) has a significant inhibitory effect on growth of gram-negative bacteria under osmotic stress. However, the inhibitory effect of d-Trp on the gram-positive Listeria monocytogenes under chilled and thermal stresses has not been evaluated previously. The effect of d-Trp on L. monocytogenes growth under cold and/or heat stress in milk and cream was dependent on the magnitude of the temperature stress. Low temperatures (4, 7, and 10°C) and treatment with 40 mM d-Trp resulted in significant inhibition of L. monocytogenes growth during the 4-week storage period. Lower temperatures more effectively inhibited growth. When added before thermal processing, 40 mM d-Trp completely inactivated L. monocytogenes (>6-log reduction) heated at 60°C for 25 min or 65°C for 20 min. These results suggest that d-Trp can be used as a preservative for controlling the growth of L. monocytogenes in milk and cream at refrigeration temperatures and could be used to enhance the thermal inactivation of L. monocytogenes.

HIGHLIGHTS

The Elimination of Listeria Monocytogenes Attached to Stainless Steel or Aluminum Using Multiple Hurdles

Ready-to-eat luncheon meats sliced in retail delis have been found to pose the greatest risk of foodborne illness from Listeria monocytogenes among all ready-to-eat foods. Slicers used in delis have many removable parts that are connected with seals and gaskets, with spaces, cracks and crevices that are difficult to clean adequately and may provide a niche for L. monocytogenes survival. Standard cleaning and sanitizing practices used by deli employees may not eliminate Listeria in these niches. Moist heat is known to be more effective against L. monocytogenes than dry heat at the same temperature and time. The study reported here investigated the effects of moist heat combined with quaternary ammonium compounds (5 or 10 ppm), chlorine (10 or 25 ppm) or peracetic acid (10 or 25 ppm) on inactivating L. monocytogenes attached to stainless steel or aluminum coupons cut from commercial deli meat slicer components. All sanitizers when used alone resulted in a 2- to 3-log reduction of L. monocytogenes on stainless steel or aluminum surfaces, while moist heat alone resulted in a 3- to 4-log reduction. When combined with heat the quaternary ammonium was used at 5 ppm, peracetic acid at 10 ppm and chlorine at 10 ppm. When the 2 lethal treatments were combined there was a 5- to7-log reduction as compared to initial inoculation.

PRACTICAL APPLICATION

The results of this study will provide a better understanding and potential methods for the sanitization of industrial deli meat slicers. In turn, the knowledge gained from this study can reduce the risk of contamination and outbreaks of L. monocytogenes and other food-borne pathogens for consumers.

Controlling attachment and growth of Listeria monocytogenes in polyvinyl chloride model floor drains using a peroxide chemical, chitosan-arginine, or heat

Listeria monocytogenes can colonize a poultry processing plant as a resident in floor drains. Limiting growth and attachment to drain surfaces may help lessen the potential for cross-contamination of product. The objective of this study was to compare a hydrogen peroxide-peroxyacetic acid-based chemical to chitosan-arginine or heat to prevent attachment of or destroy existing L. monocytogenes on the inner surface of model floor drains. L. monocytogenes was introduced to result in about 10(9) planktonic and attached cells within untreated polyvinyl chloride model drain pipes. Treatments (0.13 % peroxide-based sanitizer, 0.1 % chitosan-arginine, or 15 s of hot water at 95 to 100°C) were applied immediately after inoculation or after 24 h of incubation. Following treatment, all pipes were incubated for an additional 24 h; planktonic and attached cells were enumerated by plate count. All treatments significantly (P < 0.05) lowered numbers of planktonic and attached cells recovered. Chitosan-arginine resulted in approximately a 6-log reduction in planktonic cells when applied prior to incubation and a 3-log reduction after the inoculum had a chance to grow. Both heat and peroxide significantly outperformed chitosan-arginine (8- to 9-log reduction) and were equally effective before and after incubation. Heat was the only treatment that eliminated planktonic L. monocytogenes. All treatments were less effective against attached cells. Chitosan-arginine provided about a 4.5-log decrease in attached cells when applied before incubation and no significant decrease when applied after growth. Like with planktonic cells, peroxide-peroxyacetic acid and heat were equally effective before or after incubation, causing decreases ranging from 7 to 8.5 log for attached L. monocytogenes. Applied at the most efficacious time, any of these techniques may lessen the potential for L. monocytogenes to remain as a long-term resident in processing plant floor drains.