1. Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100.
- Author
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Komora N, Maciel C, Pinto CA, Ferreira V, Brandão TRS, Saraiva JMA, Castro SM, and Teixeira P
- Subjects
- Animals, Cattle, Colony Count, Microbial, Food Preservation instrumentation, Hydrostatic Pressure, Listeria monocytogenes chemistry, Listeria monocytogenes growth & development, Bacteriophages physiology, Food Preservation methods, Food Preservatives pharmacology, Listeria monocytogenes drug effects, Listeria monocytogenes virology, Milk microbiology, Pediocins pharmacology
- Abstract
Non-thermal food processing and replacement of chemical additives by natural antimicrobials are promising trends in the food industry. The objective of the present work was to evaluate the effect of a process which combines mild high hydrostatic pressure - HHP (200 and 300 MPa, 5 min, 10 °C), phage Listex™ P100 and the bacteriocin pediocin PA-1 as a new non-thermal process for destruction of Listeria monocytogenes (10
4 CFU mL-1 or 107 CFU mL-1 ) in milk. For inoculum levels of 104 CFU mL-1 , HHP combined with phage P100 eliminated L. monocytogenes immediately after pressurization. When L. monocytogenes was inoculated at levels of 107 CFU mL-1 , a synergistic effect between phage P100, pediocin PA-1 and HHP (300 MPa) on the inactivation of L. monocytogenes was observed during storage of milk at 4 °C. For non-pressure treated samples inoculated with phage or pediocin or both, L. monocytogenes counts decreased immediately after biocontrol application, but regrowth was observed in a few samples during storage. Phage particles were stable during refrigerated storage for seven days while pediocin PA-1 remained stable only during three days. Further studies will have to be performed to validate the findings of this work in specific applications (e.g. production of raw milk cheese)., (Copyright © 2019 Elsevier Ltd. All rights reserved.)- Published
- 2020
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