University of Surrey

Test tubes in the lab Research in the ATI Dance Research

Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua.

Noriega, E, Velliou, E, Van Derlinden, E, Mertens, L and Van Impe, JF (2013) Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua. Food Microbiol, 36 (2). pp. 355-364.

Full text not available from this repository.

Abstract

The occurrence of sublethally injured cells in foods poses major public health concerns and is an essential aspect when assessing the microbial response to food preservation strategies, yet there is limited research dealing with its specific implications for mild heating. All available studies so far have been performed in broths colonized by planktonic cells, although their susceptibility to lethal agents has often been reported to be markedly different to the stress tolerance of cell colonies developed in solid foods. In this work, the effect of planktonic and colony growth, as well as the influence of colony density on sublethal injury induced by mild heating of Escherichia coli, Salmonella Typhimurium and Listeria innocua were assessed in food model systems. Detection of injured survivors relied on their inability to form visible colonies on salt-based selective media, which do not affect the growth of healthy cells. Sublethal injury (SI) increased rapidly with shorter exposure times and afterwards, decreased progressively, suggesting a mechanism of cumulative damage triggering lethal instead of SI. Cell arrangement affected the degree of SI, higher values being generally found for gelified systems, although the effect of colony density depended on the target microorganism. This information is essential for optimizing the design of food safety assurance systems.

Item Type: Article
Authors :
NameEmailORCID
Noriega, EUNSPECIFIEDUNSPECIFIED
Velliou, Ee.velliou@surrey.ac.ukUNSPECIFIED
Van Derlinden, EUNSPECIFIEDUNSPECIFIED
Mertens, LUNSPECIFIEDUNSPECIFIED
Van Impe, JFUNSPECIFIEDUNSPECIFIED
Date : December 2013
Identification Number : 10.1016/j.fm.2013.06.015
Uncontrolled Keywords : Cell colony, Escherichia coli, Food model systems, Listeria innocua, Mild heating, Salmonella Typhimurium, Sublethal injury, Xanthan gum, Escherichia coli, Food Microbiology, Food Preservation, Hot Temperature, Listeria, Salmonella typhimurium
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 13:22
Last Modified : 17 May 2017 15:10
URI: http://epubs.surrey.ac.uk/id/eprint/838974

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year


Information about this web site

© The University of Surrey, Guildford, Surrey, GU2 7XH, United Kingdom.
+44 (0)1483 300800