Controlling the Growth of Local Isolates of Listeria Monocytogenes by Using Some Chemicals Preservatives
Keywords:
TheAbstract
This study include using of some chemical preservative against local isolates of Listeria monocytogenes , the effects of different concentrations of some generally regarded as save (GRAS) preservatives were studied on growth and survival of L. monocytogenes. These preservatives included salts of organic acid (sodium acetate and sodium benzoate) which inhibit growth of the bacterium at (25%) w/v concentration, also the effects of different concentrations of inorganic salt food additives sodium chloride were studied, which inhibit the growth of L. monocytogenes at (15%) w/v concentration . On the other hand the growth and survival of L. monocytogenes at different concentrations of two generally recognized as safe acids (lactic acid and acetic acid ) was determined , the growth of bacterium was completely inhibited at (55mM) concentration of acetic acid and at ( 65mM ) of lactic acid . Controlling of L. monocytogenes by tri-sodium phosphate (TSP) by dipping of artificially contaminated chicken meat in (10%) of TSP for (10) min., significantly reduced the population of the pathogen on the surface of meat to standard safe limit.So the study aimed to determining the effect of some chemical preservatives (acetic acid, lactic acid, sodium benzoate , sodium acetate and sodium chloride) on growth of local isolats of L. monocytogenes which isolated from different food sources in Erbil and Koya city.
References
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Alvarado C. and S. McKee, S. (2007): Marination to Improve Functional Properties and Safety of Poultry Meat. J. Appl .Ppolt .Res., 16:113-120.
Beringer, P.; Marderosian , A. and Felton, L. (2006): The science and practice of pharmacy,21 st edition, Lippincott Williams &Wilkins, Philadelphia.
Beverly, R. L. (2004): The control , survival and growth of Listeria monocytogenes on food products. Ph.D. thesis, Louisiana State University and Agricultural and Mechanical College .
Buazzi, M. M. and Marth, E. H. (1992): Characteristics of sodium benzoate injury of Listeria monocytogenes. NCBI. Microbios. ,70:284-285.
CAC (Codex Alimentarius Commission). (2009): Proposed Draft Microbiological Criteria for Listeria monocytogenes in ready-to-eat foods. at:ww.codexalimentarius.net/download/report/714/al32_13e.f
Conte, M. P.; Petrone, G. ; Assunta, M.; Biase, A. M. ; Longhi, C.; Penta, M; Tinari,A.; Superti, F; Fabozzi, G.; Visca, P.; and Seganti, L. ( 2002):Effect of Acid Adaptation on the Fate of Listeria monocytogenes in THP-1 Human Macrophages Activated by Gamma Interferon. Infection and Immunity.,70(8): 4369-4378.
Conner, D. E. ; Kotrola, J. S. ; Mike, W. B. and Tamblyn, K. C. (1997): Effects of acetic-lactic acid treatments applied to beef trim on populations of Escherichia coli O157-H7 and Listeria monocytogenes in ground beef. J. Food Protect , 60(12):1560-1563
Dorsa WJ; Cutter CN and Siragusa GR.( 1998): Long-term bacterial profile of refrigerated ground beef made from carcass tissue, experimentally contaminated with pathogens and spoilage bacteria after hot water, alkaline, or organic acid washes. J. Food Protect. , 61(12):1615-1622.
Driscoll, B. O .; Gahan, C.G. and Hill , C. (1996): Adaptive acid tolerance response in Listeria monocytogenes: isolation of an acid-tolerant mutant which demonstrates increased virulence. Appl. Environ. Microbiol., 62(5):1693-1698.
Duche, O. & Labadie, J. (2003): Effect of NaCl pretreatment on the growth and survival of Listeria monocytogenes at high osmolarity. Sciences des Aliments, 23: 284–292.
Elci, S. & AKpolat, N. (2003): Effect of glycerol monolaurate and sodium benzoate at diferant concentrations, temperatures and pHon the growth of Listeria monocytogenes. Biotechnol. & Biotechnol. Eq., 123-127.
FSIS (Food Safety and Inspection Service). (2003): Control of Listeria monocytogenes in ready-to-eat-meat and poultry products; Final Rule. Fed. Regist., 68:34208-34254.
Greer, G.G. and Dilts, B. D. (1995 ): Lactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens on pork. Int. J. Food Microbiol. ,25(2):141-51.
Gonzalez-Fandos E and Dominguez, J. L.(2009): Efficacy of lactic acid against Listeria monocytogenes attached to poulty skin during refrigerated storage ,J Appl Microbiol, 101(6):1331-1339.
Guillier, L.; Pardon, P. & Augustin, J. C. (2005): Influence of Stress on Individual Lag Time Distributions of Listeria monocytogenes. Applied and Environmental Microbiology, 7: 2940–2948.
Islam, M.; Chen, J.; Doyle, M. P. and Chinnan, M. ( 2002); Control of Listeria monocytogenes on turkey frankfurters by generally-recognized-as-safe preservatives. J. Food Prot. ,65:1411-1416.
Jorgensen F.; Hansen T.B, and Knochel S. (1999): Heat shock-induced thermotolerance in Listeria monocytogenes 13-249 is dependent on growth phase, pH and lactic acid. Food Microbiol. , 16(2):185-194.
Kok, L.(2009): Listeria spp. and L.monocytogenes in ham processing plants:occurrence and assessment of biofilm formation capacity. Faculty of Veterinary Medicine,Utrecht University.
Larson, A. E.; Johnson, E. A. and Nelson, J. H. (1999): Survival of Listeria monocytogenes in commercial cheese brines. J. Dairy Sci. 82:1860-1868.
Lis-Balchin, M. and Deans, S.G. (1997): Bioactivity of selected plant essential oils against Listeria monocytogenes. J. Appl. Microbiol., 82(6):759–762.
Lou, Y.Q. and Yousef, A.E. (1997): Adaptation to sublethal environmental stresses protects Listeria monocytogenes against lethal preservation factors. Appl. Environ. Microbiol., 63(4):1252-1255.
Nanasombat, S. and Chooprang, K. (2009): Control of Pathogenic Bacteria in Raw Pork using Organic Acid Salts in Combination with Freezing and Thawing . Kasetsart J. Nat. Sci., 43 : 576 - 583 .
Park, S.H.; Choi, M. R. ; Park, J.W. ; Park, K.H. ; Chung, M.S. ; Ryu, S. and Kang, D. H. (2011): Use of Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Organic Fresh Apples and Lettuce. J. of Food Science, 76: 201-02205.
Pundir, R. K. and Jain, P. (2011): Evaluation of five chemical preservatives for their antibacterial activity against bacterial isolated from bakery and mango pickles .J. Chem. Phar. ,3(1):24-31.
Ray, B. (2004): Fundamental food microbiology .3th ed.CRC Press.Bogaert, J-C. and A. S. Naidu. Lactic Acid. In A.S. Naidu (ed). Natural Food Antimicrobial Systems. CRC Press, Boca Raton, Florida., 613-635.
Sallam K.I. and Samejima, K. (2004): Effects of Trisodium Phosphate and sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts. Food Sci. Biotechnol. ,13(4): 425-429.
Samelis, J. ; Sofos J. N. ; Kain M. L. ; Scanga, J. A. ; Belk, K. E. ; Smith, G.C.(2001) : Organic Acids and Their Salts as Dipping Solutions To Control Listeria monocytogenes Inoculated following Processing of Sliced Pork Bologna Stored at 4°C in Vacuum Packages. J. Food Prot., 64( 11):1722-1729.
Seman D.L.; Quickert S.C.; Borger, A.C. and Meyer, J.D. (2008): Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetate. ,71(7):1386-1392.
Smulders, F.J.M. and Greer, G.G. (1998): Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods - prospects and controversies. Int. J. Food Microbiol. , 44(3):149-169.
Tienungoon, D. A.; Ratkowsky, T. A.; McMeekin, and Ross, T. S. (2000). Growth Limits of Listeria monocytogenes as a Function of Temperature, pH, NaCl, and Lactic Acid. Appl. Environ. Microbiol., 66(11): 4979–4987
Tiganitas, A.; Zeaki, N.; Gounadaki, A. S.; Drosinos, E. H. & Skandamis, P. N. (2009). Study of the effect of lethal and sublethal pH and aw stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium. Inter. J. of Food Microbio., 134: 104–112.
Vermeulen, A. ; Gysemans, K. P.M. ; Bernaerts, K.; Geeraerd, A.H.; Van Impe, J.F. ;Debevere, J. and Devlieghere, F. ( 2007): Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 °C. J. Int. Food Microbio., 114( 3):332-341.
Vignolo G, Fadda S, de Kairuz M.N., and Holgado, A.P.D.(1998), Oliver G. Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry. Food Microbiol., 15(3):259–264.
Young, K. M. and Foegeding, P. M. (1993): Acetic, lactic and citric acids and pH inhibition of Listeria monocytogenes Scott A and the effect on intracellular pH. J. Appl. Bacteriol., 74:515-520.
Ahmed, A. M. & Abd El-Atti, N. M .(2010): Existence of Listeria species in broiler carcasses with an attempt to control Listeria monocytogenes using trisodium phosphate. African J. of Food Science, 4(2):046-051.
Alvarado C. and S. McKee, S. (2007): Marination to Improve Functional Properties and Safety of Poultry Meat. J. Appl .Ppolt .Res., 16:113-120.
Beringer, P.; Marderosian , A. and Felton, L. (2006): The science and practice of pharmacy,21 st edition, Lippincott Williams &Wilkins, Philadelphia.
Beverly, R. L. (2004): The control , survival and growth of Listeria monocytogenes on food products. Ph.D. thesis, Louisiana State University and Agricultural and Mechanical College .
Buazzi, M. M. and Marth, E. H. (1992): Characteristics of sodium benzoate injury of Listeria monocytogenes. NCBI. Microbios. ,70:284-285.
CAC (Codex Alimentarius Commission). (2009): Proposed Draft Microbiological Criteria for Listeria monocytogenes in ready-to-eat foods. at:ww.codexalimentarius.net/download/report/714/al32_13e.f
Conte, M. P.; Petrone, G. ; Assunta, M.; Biase, A. M. ; Longhi, C.; Penta, M; Tinari,A.; Superti, F; Fabozzi, G.; Visca, P.; and Seganti, L. ( 2002):Effect of Acid Adaptation on the Fate of Listeria monocytogenes in THP-1 Human Macrophages Activated by Gamma Interferon. Infection and Immunity.,70(8): 4369-4378.
Conner, D. E. ; Kotrola, J. S. ; Mike, W. B. and Tamblyn, K. C. (1997): Effects of acetic-lactic acid treatments applied to beef trim on populations of Escherichia coli O157-H7 and Listeria monocytogenes in ground beef. J. Food Protect , 60(12):1560-1563
Dorsa WJ; Cutter CN and Siragusa GR.( 1998): Long-term bacterial profile of refrigerated ground beef made from carcass tissue, experimentally contaminated with pathogens and spoilage bacteria after hot water, alkaline, or organic acid washes. J. Food Protect. , 61(12):1615-1622.
Driscoll, B. O .; Gahan, C.G. and Hill , C. (1996): Adaptive acid tolerance response in Listeria monocytogenes: isolation of an acid-tolerant mutant which demonstrates increased virulence. Appl. Environ. Microbiol., 62(5):1693-1698.
Duche, O. & Labadie, J. (2003): Effect of NaCl pretreatment on the growth and survival of Listeria monocytogenes at high osmolarity. Sciences des Aliments, 23: 284–292.
Elci, S. & AKpolat, N. (2003): Effect of glycerol monolaurate and sodium benzoate at diferant concentrations, temperatures and pHon the growth of Listeria monocytogenes. Biotechnol. & Biotechnol. Eq., 123-127.
FSIS (Food Safety and Inspection Service). (2003): Control of Listeria monocytogenes in ready-to-eat-meat and poultry products; Final Rule. Fed. Regist., 68:34208-34254.
Greer, G.G. and Dilts, B. D. (1995 ): Lactic acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens on pork. Int. J. Food Microbiol. ,25(2):141-51.
Gonzalez-Fandos E and Dominguez, J. L.(2009): Efficacy of lactic acid against Listeria monocytogenes attached to poulty skin during refrigerated storage ,J Appl Microbiol, 101(6):1331-1339.
Guillier, L.; Pardon, P. & Augustin, J. C. (2005): Influence of Stress on Individual Lag Time Distributions of Listeria monocytogenes. Applied and Environmental Microbiology, 7: 2940–2948.
Islam, M.; Chen, J.; Doyle, M. P. and Chinnan, M. ( 2002); Control of Listeria monocytogenes on turkey frankfurters by generally-recognized-as-safe preservatives. J. Food Prot. ,65:1411-1416.
Jorgensen F.; Hansen T.B, and Knochel S. (1999): Heat shock-induced thermotolerance in Listeria monocytogenes 13-249 is dependent on growth phase, pH and lactic acid. Food Microbiol. , 16(2):185-194.
Kok, L.(2009): Listeria spp. and L.monocytogenes in ham processing plants:occurrence and assessment of biofilm formation capacity. Faculty of Veterinary Medicine,Utrecht University.
Larson, A. E.; Johnson, E. A. and Nelson, J. H. (1999): Survival of Listeria monocytogenes in commercial cheese brines. J. Dairy Sci. 82:1860-1868.
Lis-Balchin, M. and Deans, S.G. (1997): Bioactivity of selected plant essential oils against Listeria monocytogenes. J. Appl. Microbiol., 82(6):759–762.
Lou, Y.Q. and Yousef, A.E. (1997): Adaptation to sublethal environmental stresses protects Listeria monocytogenes against lethal preservation factors. Appl. Environ. Microbiol., 63(4):1252-1255.
Nanasombat, S. and Chooprang, K. (2009): Control of Pathogenic Bacteria in Raw Pork using Organic Acid Salts in Combination with Freezing and Thawing . Kasetsart J. Nat. Sci., 43 : 576 - 583 .
Park, S.H.; Choi, M. R. ; Park, J.W. ; Park, K.H. ; Chung, M.S. ; Ryu, S. and Kang, D. H. (2011): Use of Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Organic Fresh Apples and Lettuce. J. of Food Science, 76: 201-02205.
Pundir, R. K. and Jain, P. (2011): Evaluation of five chemical preservatives for their antibacterial activity against bacterial isolated from bakery and mango pickles .J. Chem. Phar. ,3(1):24-31.
Ray, B. (2004): Fundamental food microbiology .3th ed.CRC Press.Bogaert, J-C. and A. S. Naidu. Lactic Acid. In A.S. Naidu (ed). Natural Food Antimicrobial Systems. CRC Press, Boca Raton, Florida., 613-635.
Sallam K.I. and Samejima, K. (2004): Effects of Trisodium Phosphate and sodium Chloride Dipping on the Microbial Quality and Shelf Life of Refrigerated Tray-packaged Chicken Breasts. Food Sci. Biotechnol. ,13(4): 425-429.
Samelis, J. ; Sofos J. N. ; Kain M. L. ; Scanga, J. A. ; Belk, K. E. ; Smith, G.C.(2001) : Organic Acids and Their Salts as Dipping Solutions To Control Listeria monocytogenes Inoculated following Processing of Sliced Pork Bologna Stored at 4°C in Vacuum Packages. J. Food Prot., 64( 11):1722-1729.
Seman D.L.; Quickert S.C.; Borger, A.C. and Meyer, J.D. (2008): Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetate. ,71(7):1386-1392.
Smulders, F.J.M. and Greer, G.G. (1998): Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods - prospects and controversies. Int. J. Food Microbiol. , 44(3):149-169.
Tienungoon, D. A.; Ratkowsky, T. A.; McMeekin, and Ross, T. S. (2000). Growth Limits of Listeria monocytogenes as a Function of Temperature, pH, NaCl, and Lactic Acid. Appl. Environ. Microbiol., 66(11): 4979–4987
Tiganitas, A.; Zeaki, N.; Gounadaki, A. S.; Drosinos, E. H. & Skandamis, P. N. (2009). Study of the effect of lethal and sublethal pH and aw stresses on the inactivation or growth of Listeria monocytogenes and Salmonella Typhimurium. Inter. J. of Food Microbio., 134: 104–112.
Vermeulen, A. ; Gysemans, K. P.M. ; Bernaerts, K.; Geeraerd, A.H.; Van Impe, J.F. ;Debevere, J. and Devlieghere, F. ( 2007): Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 °C. J. Int. Food Microbio., 114( 3):332-341.
Vignolo G, Fadda S, de Kairuz M.N., and Holgado, A.P.D.(1998), Oliver G. Effects of curing additives on the control of Listeria monocytogenes by lactocin 705 in meat slurry. Food Microbiol., 15(3):259–264.
Young, K. M. and Foegeding, P. M. (1993): Acetic, lactic and citric acids and pH inhibition of Listeria monocytogenes Scott A and the effect on intracellular pH. J. Appl. Bacteriol., 74:515-520.
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2013-09-30
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Kakey, S. I., Ali, J. F., & Alzubaidy, Z. M. (2013). Controlling the Growth of Local Isolates of Listeria Monocytogenes by Using Some Chemicals Preservatives. Science Journal of University of Zakho, 1(2), 651–658. Retrieved from https://sjuoz.uoz.edu.krd/index.php/sjuoz/article/view/323
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