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Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system.
- Source :
-
Meat Science . Sep2019, Vol. 155, p16-19. 4p. - Publication Year :
- 2019
-
Abstract
- The combined effect of temperature, water activity (a w) and NaCl content, usually found in dry-cured ham, on the growth and expression of the virulence and stress-related genes of Listeria monocytogenes was evaluated in a dry-cured ham model system. The highest growth of this pathogen was observed at 15 °C and, at 0.98 and 0.96 a w values. At 0.94 and 0.92 a w values, moderate NaCl levels stimulated the L. monocytogenes growth and repressed the expression of the four tested genes. At 7 °C, the expression of the plcA gene was favored while at 15 °C the hly and iap genes were activated. Preventive actions based on temperature, a w and salt content should be taken to minimise risks associated with growth and gene expression of L. monocytogenes in dry-cured ham. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 03091740
- Volume :
- 155
- Database :
- Academic Search Index
- Journal :
- Meat Science
- Publication Type :
- Academic Journal
- Accession number :
- 137076870
- Full Text :
- https://doi.org/10.1016/j.meatsci.2019.04.017