AiM  Vol.5 No.8 , August 2015
The Effects of Heat Shock on the D-Values of Listeria monocytogenes on Selected Seafood Matrices
ABSTRACT
With more ready-to-eat foods and increased shelf-lives, prevention of Listeria monocytogenes contamination has become a necessity for the food industry. This study examined the effects of sublethal heat treatment on the decimal reduction time (D-values) of three L. monocytogenes serotypes (1/2a, 1/2b, 4c), and non-pathogenic L. innocua. The D70 (D-value at 70) values of heat-shocked (HS) and non-heat-shocked (NHS) Listeria grown in tryptic soy broth (TSB) were determined. The D70 values of HS L. monocytogenes serotype 1/2a and L. innocua were significantly higher compared to NHS cultures, although by 48 h, the values returned to NHS levels. When HS and NHS 1/2a and 1/2b were inoculated on crab meat and cooked shrimp, the D70 values of HS cultures were at least 2-fold higher, compared to when they were grown in TSB. This increase in heat resistance for the HS cultures may be attributed to the protective effect of the seafood matrix itself.

Cite this paper
Wood, M. , Sreedharan, A. , Silverberg, R. , Balaguero, A. and Schneider, K. (2015) The Effects of Heat Shock on the D-Values of Listeria monocytogenes on Selected Seafood Matrices. Advances in Microbiology, 5, 580-585. doi: 10.4236/aim.2015.58060.
References
[1]   Centers for Disease Control and Prevention [CDC] (2015) Multistate Outbreak of Listeriosis Linked to Blue Bell Creameries Products.
http://www.cdc.gov/listeria/outbreaks/ice-cream-03-15/index.html
http://www.cdc.gov/listeria/pdf/listeria-annual-summary-2010-508c.pdf


[2]   de Noordhout, C.M., Devleesschauwer, B., Angulo, F.J., Verbeke, G., Haagsma, J., Kirk, M., Havelaar, A. and Speybroeck, N. (2014) The Global Burden of Listeriosis: A Systematic Review and Meta-Analysis. The Lancet Infectious Diseases, 14, 1073-1082. http://dx.doi.org/10.1016/S1473-3099(14)70870-9

[3]   Norhana, M.N.W., Poole, S.E., Deeth, H.C. and Dykes, G.A. (2010) Prevalence, Persistence and Control of Salmonella and Listeria in Shrimp and Shrimp Products, a Review. Food Control, 21, 343-361. http://dx.doi.org/10.1016/j.foodcont.2009.06.020

[4]   Jianshun, C., Fang, C., Zhu, N., Lv, Y., Cheng, C., Bei, Y., Zheng, T. and Fand, W. (2012) Genetic Organization of ascB-dapE Internalin Cluster Serves as a Potential Marker for Listeria monocytogenes Sublineages IIA, IIB, and IIC. Journal of Microbiology and Biotechnology, 22, 575-584. http://dx.doi.org/10.4014/jmb.1110.10056

[5]   Orsi, R.H., den Bakker, H.C. and Wiedmann, M. (2011) Listeria monocytogenes Lineages: Genomics, Evolution, Ecology, and Phenotypic Characteristics. International Journal of Medical Microbiology, 301, 79-96. http://dx.doi.org/10.1016/j.ijmm.2010.05.002

[6]   Rocourt, J. (1999) The Genus Listeria and Listeria monocytogenes: Phylogenetic Position, Taxonomy and Identification. In: Ryser, E.T. and Marth, E.H., Eds., Listeria, Listeriosis and Food Safety, 2nd Edition, Marcel Dekker, New York, 1-20.

[7]   Guyer, S. and Jemmi, T. (1991) Behavior of Listeria monocytogenes during Fabrication and Storage of Experimentally Contaminated Smoked Salmon. Applications of Environmental Microbiology, 57, 1523-1527.

[8]   Riedo, F.X., Pinner, R.W., Tosca, M.L., Cartter, M.L., Graves, L.M., Reeves, M.W., Weaver, R.E., Plikaytis, B.D. and Broome, C.V. (1994) A Point-Source Foodborne Listeriosis Outbreak: Documented Incubation Period and Possible Mild Illness. Journal of Infectious Diseases, 170, 693-696. http://dx.doi.org/10.1093/infdis/170.3.693

[9]   Tham, W., Ericsson, H., Loncarevic, S., Unnerstad, H. and Danielsson-Tham, M.L. (2000). Lessons from an Outbreak of Listeriosis Related to Vacuum-Packaged Gravid and Cold-Smoked Fish. International Journal of Food Microbiology, 62, 173-175. http://dx.doi.org/10.1016/S0168-1605(00)00332-9

[10]   Dillon, R.M. and Patel, T.R. (1992) Listeria in Seafood: A Review. Journal of Food Protection, 55, 1009-1015.

[11]   McCarthy, S.A. (1996) Incidence and Survival of Listeria monocytogenes in Ready-to-Eat Seafood Products. Journal of Food Protection, 60, 372-376.

[12]   FDA, US Food and Drug Administration (2003) Quantitative Assessment of the Relative Risk to Public Health from Foodborne Listeria monocytogenes among Selected Categories of Ready-to-Eat Foods. http://www.fda.gov/food/foodscienceresearch/risksafetyassessment/ucm183966.htm

[13]   Casadei, M.A., de Matos, R.E., Harrison, S.T. and Gaze, J.E. (1998) Heat Resistance of Listeria monocytogenes in Dairy Products as Affected by the Growth Medium. Journal of Applied Microbiology, 84, 234-239. http://dx.doi.org/10.1046/j.1365-2672.1998.00334.x

[14]   Lindquist, S. (1986) The Heat-Shock Response. Annual Review of Biochemistry, 55, 389-393. http://dx.doi.org/10.1146/annurev.bi.55.070186.005443

[15]   Zhao, T. and Doyle, M.P. (2001) Evaluation of Universal Preenrichment Broth for Growth of Heat-Injured Pathogens. Journal of Food Protection, 64, 1751-1755.

[16]   Carlier, V., Augustin, J.C. and Rozier, J. (1996) Heat Resistance of Listeria monocytogenes (Phagovar 2389/2425/ 3274/2671/47/108/340): D- and Z-Values in Ham. Journal of Food Protection, 59, 588-591.

[17]   Venugopal, V. (2005) Seafood Processing: Value Addition Techniques. In: Venugopal, V., Ed., Seafood Processing: Adding Value through Quick Freezing, Retortable Packaging and Cook-Chilling, CRC Press, Boca Raton, 341-377. http://dx.doi.org/10.1201/9781420027396

[18]   NSF International (2015) NSF Food Behavior Survey. http://www.nsf.org/consumer-resources/studies-articles/surveys/food-safety-behavior-survey/

[19]   Pirie, J.H.H. (1940) The Genus Listerella. Science, 91, 383.

[20]   Bunning, V.K., Crawford, R.G., Tierney, J.T. and Peeler, J.T. (1990) Thermotolerance of Listeria monocytogenes and Salmonella typhimurium after Sublethal Heat Shock. Applied and Environmental Microbiology, 56, 3216-3219.

[21]   Ben Embarek, P.K. and Huss, H.H. (1993) Heat Resistance of Listeria monocytogenes in Vacuum Packaged Pasteurized Fish Fillets. International Journal of Food Microbiology, 20, 85-95. http://dx.doi.org/10.1016/0168-1605(93)90096-Y

[22]   Fernandez, A., Lopez, M., Bernardo, A., Condon, S. and Raso, J. (2007) Modelling Thermal Inactivation of Listeria monocytogenes in Sucrose Solutions of Various Water Activities. Food Microbiology, 24, 372-379. http://dx.doi.org/10.1016/j.fm.2006.07.017

[23]   Jorgensen, F., Stephens, P.J. and Knochel, S. (1995) The Effect of Osmotic Shock and Subsequent Adaptation on the Thermotolerance and Cell Morphology of Listeria monocytogenes. Applied Microbiology, 79, 274-281.

[24]   Sumner, S.S., Sandros, T.M., Harmon, M.C., Scott, V.N. and Bernard, D.T. (1991) Heat Resistance of Salmonella typhimurium and Listeria monocytogenes in Sucrose Solutions of Various Water Activities. Journal of Food Science, 56, 1741-1744. http://dx.doi.org/10.1111/j.1365-2621.1991.tb08684.x

[25]   Farber, J.M. (1991) Listeria monocytogenes in Fish Products. Journal of Food Protection, 54, 922-934.

[26]   Messina, M.C., Ahmad, H.A., Marchello, J.A., Gerba, C.P. and Paquette, M.W. (1988) Effect of Liquid Smoke on Listeria monocytogenes. Journal of Food Protection, 51, 629-631.

 
 
Top