Recovery of heat-injured Listeria innocua

• Published in: International journal of food microbiology Vol. 112; no. 3; pp. 261 - 265
• Main Authors: Miller, Fátima A., Brandão, Teresa R.S., Teixeira, Paula, Silva, Cristina L.M.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.12.2006; Elsevier
• Subjects: Agar - chemistry; bacterial contamination; Bacteriological Techniques; Biological and medical sciences; Colony Count, Microbial - methods; culture media; Culture Media - chemistry; food contamination; Food industries; Food Microbiology; food pathogens; food preservation; Fundamental and applied biological sciences. Psychology; heat inactivation; heat stress; heat treatment; Hot Temperature; Injury; Listeria - isolation & purification; Listeria innocua; Listeria monocytogenes; plate count; Recovery; selective media; Sensitivity and Specificity; temperature; Thermal inactivation; Time Factors; Thermal inactivation; Recovery; Injury; Listeria innocua; Heat; Bacteria; Inactivation
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2006.04.013

Listeria innocua was subjected to thermal inactivation and the extent of heat-injured cells was quantified. Cultures were heated in liquid medium for different times, using temperatures in the range of 52.5 to 65.0 °C, and plated on Tryptic Soy Agar with 0.6% yeast extract (TSAYE) used as non-selective medium and on TSAYE plus 5% NaCl (TSAYE + NaCl) and Palcam agar with selective supplement (Palcam agar) as selective media. The difference observed in counts in non-selective and in selective media gave an indication of cell injury during the heat treatment. D- and z- values were calculated for all conditions considered. For each temperature, D-values obtained using non-selective recovery procedures were higher than the ones obtained using the two selective media. When comparing the selective media, it can be concluded that Palcam agar allowed recovery and growth of thermally injured cells and so it was less inhibitor than TSAYE + NaCl. Another important result was the influence of temperature on the degree of cellular injury. As temperature increases, the degree of heat-injured cells also increases, and consequently concern has to be taken with the temperature and the counting medium used in food processing studies. The results of this work clearly demonstrated that selective media used for Listeria monocytogenes enumeration/detection might not be suitable for the recovery of heat-injured cells, which can dangerously underestimate the presence of this foodborne pathogen.