Inactivation kinetics of three Listeria monocytogenes strains under high hydrostatic pressure

K.H. van Boeijen, R. Moezelaar, T. Abee, M.H. Zwietering

Research output: Contribution to journalArticleAcademicpeer-review

41 Citations (Scopus)

Abstract

High hydrostatic pressure (HHP) inactivation of three Listeria monocytogenes strains (EGDe, LO28, and Scott A) subjected to 350 MPa at 20°C in ACES buffer resulted in survival curves with significant tailing for all three strains. A biphasic linear model could be fitted to the inactivation data, indicating the presence of an HHP-sensitive and an HHP-resistant fraction, which both showed inactivation according to first-order kinetics. Inactivation parameters of these subpopulations of the three strains were quantified in detail. EGDe showed the highest D-values for the sensitive and resistant fraction, whereas LO28 and Scott A showed lower HHP resistance for both fractions. Survivors isolated from the tail of LO28 and EGDe were analyzed, and it was revealed that the higher resistance of LO28 was a stable feature for 24% (24 of 102) of the resistant fraction. These HHP-resistant variants were 10 to 600,000 times more resistant than wild type when exposed to 350 MPa at 20°C for 20 min. Contrary to these results, no stable HHP-resistant isolates were found for EGDe (0 of 102). The possible effect of HHP survival capacity of stress-resistant genotypic and phenotypic variants of L. monocytogenes on the safety of HHP-processed foods is discussed.
Original languageEnglish
Pages (from-to)2007-2013
JournalJournal of Food Protection
Volume71
Issue number10
Publication statusPublished - 2008

Keywords

  • escherichia-coli
  • survival curves
  • thermotolerance
  • resistant
  • quality
  • isolate
  • stress
  • growth
  • safety
  • scott

Fingerprint Dive into the research topics of 'Inactivation kinetics of three Listeria monocytogenes strains under high hydrostatic pressure'. Together they form a unique fingerprint.

Cite this