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Titolo:
Effects of acid adaptation on the survival of Listeria monocytogenes on modified atmosphere packaged vegetables
Autore:
Francis, GA; OBeirne, D;
Indirizzi:
Univ Limerick, Dept Life Sci, Food Sci Res Ctr, Limerick, Ireland Univ Limerick Limerick Ireland Sci, Food Sci Res Ctr, Limerick, Ireland
Titolo Testata:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
fascicolo: 5, volume: 36, anno: 2001,
pagine: 477 - 487
SICI:
0950-5423(200106)36:5<477:EOAAOT>2.0.ZU;2-Q
Fonte:
ISI
Lingua:
ENG
Soggetto:
MINIMALLY PROCESSED LETTUCE; SURFACE MODEL SYSTEM; CARBON-DIOXIDE; SALMONELLA-TYPHIMURIUM; ENVIRONMENTAL STRESSES; ESCHERICHIA-COLI; FRESH ENDIVE; GROWTH; BACTERIA; TEMPERATURE;
Keywords:
food safety; foodborne pathogens; gas atmospheres; hurdle technologies; stress response;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
43
Recensione:
Indirizzi per estratti:
Indirizzo: Francis, GA Univ Limerick, Dept Life Sci, Food Sci Res Ctr, Limerick, Ireland Univ Limerick Limerick Ireland i Res Ctr, Limerick, Ireland
Citazione:
G.A. Francis e D. O'Beirne, "Effects of acid adaptation on the survival of Listeria monocytogenes on modified atmosphere packaged vegetables", INT J FOOD, 36(5), 2001, pp. 477-487

Abstract

The survival and growth of Listeria monocytogenes and L. innocua on ready-to-use (RTU) packaged vegetables (lettuce, swedes, dry coleslaw mix, bean-sprouts) were studied. The effects of acid adaptation of Listeria spp. on their survival during subsequent storage were also investigated. Listeria innocua behaviour was similar to that of L. monocytogenes on all vegetables examined. The survival and growth patterns of Listeria varied with the packaged product. Populations on packaged lettuce and swedes significantly increased (P < 0.05, by 1-1.5 log cycles) during a 14-day storage period. During the same period, Listeria counts gradually decreased (by 1-1.5 log cycles) on coleslaw mix. Acid adaptation enhanced survival of Listeria spp. during storage in packages of vegetables which had relatively high in-pack CO2 levels (i.e. 25% in packaged coleslaw, bean-sprouts). It is concluded that adapting listerial cells to mildly acidic conditions rendered cultures more resistant to relatively high (25-30%) CO2 atmospheres.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 07/04/20 alle ore 03:28:30