Survival and heat resistance of Listeria monocytogenes after exposure to alkali and chlorine

Citation
Pj. Taormina et Lr. Beuchat, Survival and heat resistance of Listeria monocytogenes after exposure to alkali and chlorine, APPL ENVIR, 67(6), 2001, pp. 2555-2563
Citations number
51
Categorie Soggetti
Biology,Microbiology
Journal title
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
ISSN journal
00992240 → ACNP
Volume
67
Issue
6
Year of publication
2001
Pages
2555 - 2563
Database
ISI
SICI code
0099-2240(200106)67:6<2555:SAHROL>2.0.ZU;2-G
Abstract
A strain of Listeria monocytogenes isolated from a drain in a food-processi ng plant was demonstrated, by determination of D values, to be more resista nt to the lethal effect of heat at 56 or 59 degreesC following incubation f or 45 min in tryptose phosphate broth (TPB) at pH 12.0 than to that of incu bation for the same time in TPB at pH 7.3, Cells survived For at least 6 da ys when they were suspended in TPB at pHs 9.0, 10.0, and 11.0 and stored at 4 or 21 degreesC, Cells of L. monocytogenes incubated at 37 degreesC for 4 5 min and then stored for 48 or 144 h in TPB at pH 10.0 were more resistant to heat treatment at 56 degreesC than were cells stored in TPB at pH 7.3. The alkaline-stress response in L. monocytogenes may induce resistance to o therwise lethal thermal-processing conditions. Treatment of cells in 0.05 M potassium phosphate buffer (pH 7.00 +/- 0.05) containing 2.0 or 2.4 mg of free chlorine per liter reduced populations by as much as 1.3 log(10) CFU/m l, while treatment with 6.0 mg of free chlorine per liter reduced populatio ns by as much as 4.02 log(10) CFU/ml, Remaining subpopulations of chlorine- treated cells exhibited some injury, and cells treated with chlorine for 10 min were more sensitive to heating at 56 degreesC than cells treated for 5 min. Contamination of foods by L. monocytogenes cells that have survived e xposure to processing environments ineffectively cleaned or sanitized with alkaline detergents or disinfectants may have more severe implications than previously recognized. Alkaline-pH-induced cross-protection oft. monocytog enes against heat has the potential to enhance survival in minimally proces sed as well as in heat-and-serve foods and in foods on holding tables, in f ood service facilities, and in the home, Cells surviving exposure to chlori ne, in contrast, are more sensitive to heat; thus, the effectiveness of the rmal processing in achieving desired log(10)-unit reductions is not comprom ised in these cells.