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Comparison of recovery methods for the enumeration of injured Listeria innocua cells under isothermal and non-isothermal treatments

2010Journal article Open access
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dc.contributor.authorMiller, Fátima A.
dc.contributor.authorRamos, Bárbara
dc.contributor.authorBrandão, Teresa R.S.
dc.contributor.authorTeixeira, Paula
dc.contributor.authorSilva, Cristina L.M.
dc.date.accessioned2011-07-29T09:14:54Z
dc.date.available2011-07-29T09:14:54Z
dc.date.issued2010
dc.description.abstractThis study compares the feature of different media with the combination of selective with non-selective media in a TAL method for recovery of Listeria innocua cells exposed to thermal treatments. Experiments were conducted in broth at constant temperature (52.5 and 65.0 ºC) and pH (4.5 and 7.5) conditions, using NaCl or glycerol to adjust water activity to 0.95. Four different media were used in bacterial cell enumeration: (i) a non-selective medium e TSAYE, (ii) two selective media e TSAYE þ 5%NaCl and Palcam Agar and (iii) TAL medium (consisting of a layer of Palcam Agar overlaid with one of TSAYE). Two food products were used as case studies aiming at comparison of results obtained on selective and TAL media enumeration. Parsley samples were inoculated with L. innocua and subjected to posterior thermal treatments both under isothermal (52.5, 60.0 and 65.0 ºC) and non-isothermal (heating rate of 1.8 ºC/min from 20.0 to 65.0 ºC) conditions. The recovery capability of TAL method was also studied when a pre-cooked frozen food (i.e. meat pockets) was fried (oil temperature of w180 ºC). TAL method proved to be better than Palcam Agar in terms of capability to recover injured cells and was effective in L. innocua enumeration when non-sterile samples were analysed.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationMiller, Fátima A... [et al.] - Comparison of recovery methods for the enumeration of injured Listeria innocua cells under isothermal and non-isothermal treatments. Food Microbiology. ISSN 0740-0020. Vol. 27, n.º 8 (2010), p. 1112-1120por
dc.identifier.doi10.1016/j.fm.2010.07.018
dc.identifier.eissn1095-9998
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10400.14/4843
dc.identifier.wosWOS:000282551200020
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationSFRH/11580/2002
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectFood productspor
dc.subjectListeria innocuapor
dc.subjectTAL methodpor
dc.subjectThermal inactivationpor
dc.titleComparison of recovery methods for the enumeration of injured Listeria innocua cells under isothermal and non-isothermal treatmentspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F11358%2F2002/PT
oaire.citation.endPage1120
oaire.citation.issue8
oaire.citation.startPage1112
oaire.citation.titleFood Microbiology
oaire.citation.volume27
oaire.fundingStreamSFRH
person.familyNameMiller
person.familyNameRamos
person.familyNameBrandão
person.familyNameTeixeira
person.familyNameSilva
person.givenNameFatima
person.givenNameBárbara
person.givenNameTeresa
person.givenNamePaula
person.givenNameCristina
person.identifierG-5364-2013
person.identifierJ-9418-2012
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person.identifier.orcid0000-0002-3715-6231
person.identifier.orcid0000-0002-9801-5643
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridG-5364-2013
person.identifier.ridP-7009-2019
person.identifier.ridJ-9418-2012
person.identifier.ridJ-8678-2014
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id15056315100
person.identifier.scopus-author-id36824691100
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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