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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 [Meat Sci] 2019 Sep; Vol. 155, pp. 16-19. Date of Electronic Publication: 2019 Apr 25. - Publication Year :
- 2019
-
Abstract
- The combined effect of temperature, water activity (a <subscript>w</subscript> ) 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 <subscript>w</subscript> values. At 0.94 and 0.92 a <subscript>w</subscript> 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 <subscript>w</subscript> and salt content should be taken to minimise risks associated with growth and gene expression of L. monocytogenes in dry-cured ham.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Subjects :
- Animals
Food Microbiology
Food Preservation methods
Listeria monocytogenes genetics
Swine
Temperature
Virulence genetics
Water
Gene Expression Regulation, Bacterial drug effects
Listeria monocytogenes drug effects
Listeria monocytogenes growth & development
Listeria monocytogenes metabolism
Meat Products microbiology
Sodium Chloride pharmacology
Subjects
Details
- Language :
- English
- ISSN :
- 1873-4138
- Volume :
- 155
- Database :
- MEDLINE
- Journal :
- Meat science
- Publication Type :
- Academic Journal
- Accession number :
- 31055229
- Full Text :
- https://doi.org/10.1016/j.meatsci.2019.04.017