1. Inter-strain variability on the cardinal parameters (pH and A w ) of clinical and food isolates of Listeria monocytogenes using turbidimetric measurements.
- Author
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Heredia SMS, Le Marc Y, Martín JS, Possas A, Jiménez EC, and Díaz AV
- Subjects
- Animals, Humans, Food Microbiology, Meat, Hydrogen-Ion Concentration, Food Contamination analysis, Listeria monocytogenes, Meat Products
- Abstract
Listeria monocytogenes is a foodborne pathogen which, in 2021, was considered the fifth most commonly reported zoonosis in humans in the European Union (EU). Ready-to-eat (RTE) fishery products, deli meats or soft cheeses have been mostly involved in food safety alerts and outbreaks in the last years. Hurdle technology by food industries has been widely used to enhance the safety of foods. Among the barriers, the application of acid and osmotic stress during processing is extensively used worldwide. This study aims to gain knowledge about the inter-strain variability of twenty-six clinical and food L. monocytogenes isolates with the estimation of their cardinal parameters using turbidimetric measurements. To analyse the data and to obtain the estimated cardinal values, a common statistical procedure was set up. The estimation of cardinal parameters showed a high inter-strain variability of L. monocytogenes, and no correlation was observed between A
w min and pHmin values for the studied strains. By grouping the strains in clinical, meat and fish origin, it was observed that strains from the meat group presented the lowest average pHmin values (4.57), thus showing potential acid adaptation. This work contributes to gain knowledge of the inter-strain variability of L. monocytogenes in relation with pH and Aw cardinal values, as well as provide a starting point for future validation studies in fish and meat food matrices., Competing Interests: Declaration of competing interest None of the authors have any conflict of interest, and that the manuscript is not under consideration by any other publication., (Copyright © 2023 The Author(s). Published by Elsevier B.V. All rights reserved.)- Published
- 2024
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