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Susceptibility of Listeria monocytogenes from traditional cheese-dairies to in-use sanitizers

Authors :
Lourenço, António
Neves, Elsa
Brito, Luisa
Source :
Food Control. Jun2009, Vol. 20 Issue 6, p585-589. 5p.
Publication Year :
2009

Abstract

Abstract: The minimal inhibitory concentrations (MICs) and the minimal bactericidal concentrations (MBCs) of five sanitizers (alkyl amine acetate, phosphoric acid, anionic tension active and two chlorine/alkaline) against 15 isolates of Listeria monocytogenes (including isolates found persistently in two dairies) were determined. Alkyl amine acetate was the only agent whose efficacy was poorly affected by the presence of organic matter. The values of MICs and MBCs of cells pre-exposed to sub-inhibitory and sub-lethal concentrations of the disinfectants, did not suggest adaptation. It is possible that factors other than resistance or adaptation to sanitizers could account for the persistence of particular clones of L. monocytogenes in these dairies. [Copyright &y& Elsevier]

Details

Language :
English
ISSN :
09567135
Volume :
20
Issue :
6
Database :
Academic Search Index
Journal :
Food Control
Publication Type :
Academic Journal
Accession number :
36768230
Full Text :
https://doi.org/10.1016/j.foodcont.2008.08.009