Publication
Persistent and non-persistent strains of listeria monocytogenes: a focus on growth kinetics under different temperature, salt, and pH conditions and their sensitivity to sanitizers
| dc.contributor.author | Magalhães, R. | |
| dc.contributor.author | Ferreira, V. | |
| dc.contributor.author | Brandão, T. R. S. | |
| dc.contributor.author | Palencia, R. Casquete | |
| dc.contributor.author | Almeida, G. | |
| dc.contributor.author | Teixeira, P. | |
| dc.date.accessioned | 2024-03-06T13:49:32Z | |
| dc.date.available | 2024-03-06T13:49:32Z | |
| dc.date.issued | 2016-08-01 | |
| dc.description.abstract | This study aimed to investigate the effect of different conditions, including temperature (37 °C, 22 °C, and 4 °C), NaCl concentrations (2.5%, 4%, and 8%), and acidity (pH = 5), on the growth response of persistent and non-persistent isolates of Listeria monocytogenes. The resistance to two common sanitizers (benzalkonium chloride and hydrogen peroxide) was also investigated. A selected group of 41 persistent and non-persistent L. monocytogenes isolates recovered from three cheese processing plants during a previous longitudinal study was assembled. Average lag time was similar for persistent and non-persistent isolates grown at 37 °C, 22 °C and 4 °C but significantly shorter (p < 0.05) for persistent isolates grown at 2.5%, 4% and 8% NaCl, and at pH 5. Average growth rates were significantly higher (p < 0.05) for persistent than for non-persistent isolates when grown at 22 °C, 2.5%, 4% and 8% NaCl, and at pH 5. These results suggest that persistent strains may be better adapted to grow under stressful conditions frequently encountered in food processing environments than non-persistent strains. No relation between persistence and resistance to the tested sanitizers was found. | pt_PT |
| dc.description.version | info:eu-repo/semantics/acceptedVersion | pt_PT |
| dc.identifier.doi | 10.1016/j.fm.2016.02.005 | pt_PT |
| dc.identifier.eid | 84960452630 | |
| dc.identifier.issn | 0740-0020 | |
| dc.identifier.pmid | 27052708 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/44144 | |
| dc.identifier.wos | 000373573100014 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | pt_PT |
| dc.subject | Growth | pt_PT |
| dc.subject | Hydrogen peroxide | pt_PT |
| dc.subject | Listeria monocytogenes | pt_PT |
| dc.subject | Microtiter plate assay | pt_PT |
| dc.subject | Persistent | pt_PT |
| dc.subject | Quaternary ammonium compounds | pt_PT |
| dc.subject | Sanitizers | pt_PT |
| dc.subject | Stress | pt_PT |
| dc.subject | Temperature | pt_PT |
| dc.title | Persistent and non-persistent strains of listeria monocytogenes: a focus on growth kinetics under different temperature, salt, and pH conditions and their sensitivity to sanitizers | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 108 | pt_PT |
| oaire.citation.startPage | 103 | pt_PT |
| oaire.citation.title | Food Microbiology | pt_PT |
| oaire.citation.volume | 57 | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |