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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

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dc.contributor.authorMagalhães, Rui
dc.contributor.authorFerreira, Vânia
dc.contributor.authorBrandão, Teresa R. S.
dc.contributor.authorCasquete Palencia, R.
dc.contributor.authorAlmeida, Gonçalo
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2017-10-12T08:33:26Z
dc.date.available2017-10-12T08:33:26Z
dc.date.issued2016
dc.description.abstractThis 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 ¼ 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 22C, 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.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMAGALHÃES, Rui; FERREIRA, Vânia; BRANDÃO, Teresa R. S.; CASQUETE Palencia, R.; ALMEIDA, Gonçalo; TEIXEIRA, Paula - 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. Food Microbiology. ISSN 0740-0020. Vol. 57 (2016), p. 103-108pt_PT
dc.identifier.doi10.1016/j.fm.2016.02.005pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/22993
dc.identifier.wosWOS:000373573100014
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier
dc.relationNORTE-07-0124-FEDER-00005pt_PT
dc.relationStrategic Project - LA 16 - 2013-2014
dc.relationCHARACTERISTICS OF SPECIFIC STRAINS OF LISTERIA MONOCYTOGENES POTENTIATING PERSISTENCE IN FOOD AND FOOD PROCESSING ENVIRONMENTS AND RELEVANCE TO FOOD SAFETY
dc.subjectListeria monocytogenespt_PT
dc.subjectPersistentpt_PT
dc.subjectGrowthpt_PT
dc.subjectMicrotiter plate assaypt_PT
dc.subjectStresspt_PT
dc.subjectTemperaturept_PT
dc.subjectSanitizerspt_PT
dc.subjectHydrogen peroxidept_PT
dc.subjectQuaternary ammonium compoundspt_PT
dc.titlePersistent and non-persistent strains of Listeria monocytogenes: A focus on growth kinetics under different temperature, salt, and pH conditions and their sensitivity to sanitizerspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberPEst-OE/EQB/LA0016/2013
oaire.awardNumberSFRH/BD/71704/2010
oaire.awardNumberSFRH/BPD/72617/2010
oaire.awardTitleStrategic Project - LA 16 - 2013-2014
oaire.awardTitleCHARACTERISTICS OF SPECIFIC STRAINS OF LISTERIA MONOCYTOGENES POTENTIATING PERSISTENCE IN FOOD AND FOOD PROCESSING ENVIRONMENTS AND RELEVANCE TO FOOD SAFETY
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F71704%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F72617%2F2010/PT
oaire.citation.endPage108
oaire.citation.startPage103
oaire.citation.titleFood Microbiologypt_PT
oaire.citation.volume57
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamSFRH
person.familyNameMagalhães
person.familyNameBorges Ferreira
person.familyNameBrandão
person.familyNameAlmeida
person.familyNameTeixeira
person.givenNameRui
person.givenNameVânia
person.givenNameTeresa
person.givenNameGonçalo
person.givenNamePaula
person.identifierK-1359-2014
person.identifierJ-9418-2012
person.identifier267767
person.identifier.ciencia-id4C1A-BDD4-D716
person.identifier.ciencia-id7B19-E23B-BB31
person.identifier.ciencia-id341E-5F76-548C
person.identifier.orcid0000-0003-3172-440X
person.identifier.orcid0000-0001-7093-9193
person.identifier.orcid0000-0002-8857-6471
person.identifier.orcid0000-0003-1513-0951
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridK-1359-2014
person.identifier.ridK-1343-2014
person.identifier.ridJ-9418-2012
person.identifier.ridK-4389-2014
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id6603813414
person.identifier.scopus-author-id8317338900
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7003759404
person.identifier.scopus-author-id7005895206
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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