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Influence of growth temperature on thermal tolerance of leading foodborne pathogens
- Source :
- Food Science & Nutrition, 7(12):4027-4036, Food Science & Nutrition, Food Science & Nutrition, Vol 7, Iss 12, Pp 4027-4036 (2019)
- Publication Year :
- 2019
- Publisher :
- Wiley, 2019.
-
Abstract
- Accurate prediction of the thermal destruction rate of foodborne pathogens is important for food processors to ensure proper food safety. When bacteria are subjected to thermal stress during storage, sublethal stresses and/or thermal acclimation may lead to differences in their subsequent tolerance to thermal treatment. The aim of the current study was to evaluate the thermal tolerance of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus that are incubated during overnight growth in tryptic soy broth at four temperatures (15, 25, 35, and 45°C). Following incubation, the bacteria were subjected to thermal treatments at 55, 60, and 65°C. At the end of each treatment time, bacterial survival was quantified and further calculated for the thermal death decimal reduction time (D‐value) and thermal destruction temperature (z‐value) using a linear model for thermal treatment time (min) vs. microbial population (Log CFU/ml) and thermal treatment temperature (°C) vs. D‐value, respectively, for each bacterium. Among the four bacterial species, E. coli generally had longer D‐values and lower z‐values than did other bacteria. Increasing patterns of D‐ and z‐values in Listeria were obtained with the increment of incubation temperatures from 15 to 45°C. The z‐values of Staphylococcus (6.19°C), Salmonella (6.73°C), Listeria (7.10°C), and Listeria (7.26°C) were the highest at 15, 25, 35, and 45°C, respectively. Although further research is needed to validate the findings on food matrix, findings in this study clearly affirm that adaptation of bacteria to certain stresses may reduce the effectiveness of preservation hurdles applied during later stages of food processing and storage.<br />When bacteria are subjected to thermal shock during storage, sublethal stresses and/or thermal acclimation may lead to differences in their subsequent tolerance to thermal treatment. We found that increasing pattern of bacterial thermal tolerance was observed with the increment of thermal stress. Although further research is needed to validate the current findings on food matrices, findings in this study clearly affirm that adaptation of bacteria to certain stresses may reduce the effectiveness of preservation procedures applied during later stage of food processing and storage.
- Subjects :
- 0106 biological sciences
Salmonella
incubation temperature
Population
lcsh:TX341-641
medicine.disease_cause
01 natural sciences
Tryptic soy broth
03 medical and health sciences
chemistry.chemical_compound
Listeria monocytogenes
010608 biotechnology
medicine
Food science
D-value
education
foodborne pathogens
Original Research
0303 health sciences
education.field_of_study
biology
030306 microbiology
Chemistry
D‐value
thermal destruction rate
z‐value
biology.organism_classification
Salmonella enterica
Listeria
Z-value
1111 Nutrition and Dietetics
lcsh:Nutrition. Foods and food supply
0908 Food Sciences
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Food Science & Nutrition, 7(12):4027-4036, Food Science & Nutrition, Food Science & Nutrition, Vol 7, Iss 12, Pp 4027-4036 (2019)
- Accession number :
- edsair.doi.dedup.....74e1e8c88966ab79c58eb6a569aaa60c