Combined effect of nisin and moderate heat on destruction of Listeria monocytogenes in milk

Effet combine de la nisine et d'un traitement thermique modere sur la destruction de Listeria monocytogenes dans le lait. Les cinetiques de destruction a 60°C de 2 souches de Listeria monocytogenes dans du lait ecreme additionne ou non de 25 ou 50 Ul/ml de nisine ont ete etudiees. Les courbes representant le log 10 de la population bacterienne survivante en fonction du temps de chauffage montrent une phase de latence suivie d'une phase lineaire de destruction. Le temps de latence et la vitesse de destruction dependaient de la temperature de chauffage et de la concentration du lait en nisine. Un modele mathematique etait donc necessaire pour comparer les cinetiques de destruction de L monocytogenes. Deux modeles ont ete compares. Ils permettaient l'un et l'autre un bon ajustement des donnees experimentales. Cependant, les valeurs de D calculees a partir de ces modeles etaient tres divergentes. On a donc prefere calculer le temps de chauffage necessaire pour obtenir une destruction de 3 et 6 log du nombre de Listeria a partir des modeles. L 'addition de 25 ou 50 Ul/ml de nisine dans le lait diminue considerablement la resistance thermique de L monocytogenes et le temps necessaire pour avoir une reduction donnee du nombre de ces bacteries. Par exemple, a 54°C, 16 min sont suffisantes pour reduire d'un facteur 1000 le nombre de Listeria dans le lait contenant 25 Ul/ml de nisine, alors que 77 min sont necessaires en l'absence de nisine. L'effet combine du traitement thermique et de la nisine augmente lorsque les bacteries sont precultivees dans le lait a basses temperatures. Les facteurs qui affectent la thermoresistance des Listeria sont discutes, ainsi que le mode d'action sur les cellules bacteriennes de la nisine et de la chaleur.

[1]  T. Maruyama,et al.  Heat Resistance of Listeria monocytogenes in Ground Pork , 1994 .

[2]  R. G. Kroll,et al.  Growth of Listeria monocytogenes in Camembert and other soft cheeses at refrigeration temperatures , 1993, Journal of Dairy Research.

[3]  A. Driessen,et al.  In vitro pore-forming activity of the lantibiotic nisin. Role of protonmotive force and lipid composition. , 1993, European journal of biochemistry.

[4]  M. Busse,et al.  Behaviour of Listeria spp. during the production of Camembert cheese under various conditions of inoculation and ripening , 1993 .

[5]  B. Ray,et al.  Sublethal injury makes Gram‐negative and resistant Gram‐positive bacteria sensitive to the bacteriocins, pediocin AcH and nisin , 1992 .

[6]  F. Pagotto,et al.  The effect of acid shock on the heat resistance of Listeria monocytogenes , 1992 .

[7]  E. H. Marth,et al.  Thermal Inactivation of Listeria monocytogenes in Chicken Gravy. , 1992, Journal of food protection.

[8]  T. Montville,et al.  Depletion of proton motive force by nisin in Listeria monocytogenes cells , 1992, Applied and environmental microbiology.

[9]  M. Pierson,et al.  The Effect of Sublethal Heat Shock and Growth Atmosphere on the Heat Resistance of Listeria monocytogenes Scott A. , 1992, Journal of food protection.

[10]  A. Gilmour,et al.  Occurrence of Listeria species in raw milk and dairy products produced in Northern Ireland. , 1992, The Journal of applied bacteriology.

[11]  J. Richard,et al.  Vitesse de croissance dans le lait de Listeria monocytogenes et autres souches du même genre à des températures suboptimales , 1992 .

[12]  S. Maisnier-Patin,et al.  Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter , 2006 .

[13]  I. Peiris Listeria monocytogenes, a Food-Borne Pathogen , 1991, Microbiological reviews.

[14]  H. P. Fleming,et al.  Sensitivity and Resistance of Listeria monocytogenes ATCC 19115, Scott A, and UAL500 to Nisin. , 1991, Journal of food protection.

[15]  W. Konings,et al.  Mechanism of action of the peptide antibiotic nisin in liposomes and cytochrome c oxidase-containing proteoliposomes , 1991, Applied and environmental microbiology.

[16]  Robert L. Buchanan,et al.  Thermal destruction ofListeria monocytogenes in liver sausage slurry , 1991 .

[17]  R. C. Benedict,et al.  Influence of Growth Temperature on Injury and Death of Listeria monocytogenes Scott A During a Mild Heat Treatment. , 1991, Journal of food protection.

[18]  S. Doores,et al.  Enhanced thermal destruction of Listeria monocytogenes and Staphylococcus aureus by the lactoperoxidase system , 1990, Applied and environmental microbiology.

[19]  P. Hartman,et al.  Effects of growth temperature and strictly anaerobic recovery on the survival of Listeria monocytogenes during pasteurization , 1990, Applied and environmental microbiology.

[20]  J. G. Banks,et al.  Growth of Listeria monocytogenes at refrigeration temperatures. , 1990, The Journal of applied bacteriology.

[21]  S. Massa,et al.  The incidence of Listeria spp. in soft cheeses, butter and raw milk in the province of Bologna. , 1990, The Journal of applied bacteriology.

[22]  J. L. Smith,et al.  Lysis of Listeria monocytogenes by nisin. , 1990 .

[23]  J. G. Banks,et al.  Inhibition of thermally-stressed Bacillus spores by combinations of nisin, pH and organic acids , 1990 .

[24]  H. Jackson,et al.  Effect of tempering on the heat resistance of Listeria monocytogenes , 1989 .

[25]  E. H. Marth,et al.  Behavior of Listeria monocytogenes at 4 and 22°C in Whey and Skim Milk Containing 6 or 12% Sodium Chloride. , 1989, Journal of food protection.

[26]  E. H. Marth,et al.  Thermal inactivation and injury of Listeria monocytogenes in reconstituted nonfat dry milk , 1989 .

[27]  A. Audurier,et al.  Thermal resistance of Listeria monocytogenes. , 1989, Annales de recherches veterinaires. Annals of veterinary research.

[28]  D. Fenlon,et al.  The incidence of Listeria monocytogenes in farm bulk milks in NE Scotland. , 1989, Acta microbiologica Hungarica.

[29]  W. Sandine,et al.  Inhibitory action of nisin against Listeria monocytogenes. , 1988, Journal of dairy science.

[30]  S. Niemelä,et al.  Minimum growth temperatures of Listeria monocytogenes and non-haemolytic Listeria. , 1988, The Journal of applied bacteriology.

[31]  E. H. Marth,et al.  Behavior of Listeria monocytogenes in Skim Milk during Fermentation with Mesophilic Lactic Starter Cultures. , 1988, Journal of food protection.

[32]  H. Beckers,et al.  Listeria monocytogenes : heat resistance and behaviour during storage of milk and whey and making of Dutch types of cheese , 1988 .

[33]  J. T. Peeler,et al.  Thermal Resistance of Listeria monocytogenes in Dairy Products. , 1987, Journal of food protection.

[34]  M. Doyle,et al.  Survival of Listeria monocytogenes in milk during high-temperature, short-time pasteurization , 1987, Applied and environmental microbiology.

[35]  E. H. Marth,et al.  Growth of Listeria monocytogenes in Skim, Whole and Chocolate Milk, and in Whipping Cream during Incubation at 4, 8, 13, 21 and 35°C. , 1987, Journal of food protection.

[36]  H. Beckers,et al.  The occurrence of Listeria monocytogenes in soft cheeses and raw milk and its resistance to heat , 1987 .

[37]  E. H. Marth,et al.  Fate of Listeria monocytogenes During the Manufacture and Ripening of Camembert Cheese. , 1987, Journal of food protection.

[38]  D. W. Francis,et al.  Listeria monocytogenes in Raw Milk: Detection, Incidence, and Pathogenicity. , 1987, Journal of food protection.

[39]  L. Donnelly,et al.  Comparison of Heat Resistance of Listeria monocytogenes in Milk as Determined by Two Methods. , 1987, Journal of food protection.

[40]  C. Donnelly,et al.  Psychrotrophic Growth and Thermal Inactivation of Listeria monocytogenes as a Function of Milk Composition. , 1986, Journal of food protection.

[41]  B. Mackey,et al.  Elevation of the heat resistance of Salmonella typhimurium by sublethal heat shock. , 1986, The Journal of applied bacteriology.

[42]  J. F. F. Garayzábal,et al.  Isolation de micro-organismes du genre Listeria à partir de lait cru destiné à la consommation humaine , 1985 .

[43]  J. T. Peeler,et al.  Thermal Resistance of Listeria monocytogenes in Milk. , 1985, Journal of food protection.

[44]  E. H. Marth,et al.  Survival of Listeria monocytogenes During Manufacture and Storage of Cottage Cheese. , 1985, Journal of food protection.

[45]  M. Woodbine,et al.  36 – FOOD ANTIBIOTIC NISIN: COMPARATIVE EFFECTS ON ERYSIPELOTHRIX AND LISTERIA , 1984 .

[46]  V. Scott,et al.  Effect of Nisin on the Outgrowth of Clostridium botulinum Spores , 1981 .

[47]  G. Alderton,et al.  Nonlogarithmic death rate calculations for Byssochlamys fulva and other microorganisms , 1979, Applied and environmental microbiology.

[48]  D. Collins-Thompson,et al.  The effect of sublethal heating on Staphylococcus aureus at different physiological ages. , 1974, Canadian journal of microbiology.

[49]  N. Snell,et al.  Chemical states of bacterial spores: heat resistance and its kinetics at intermediate water activity. , 1970, Applied microbiology.

[50]  A. D. Russell,et al.  Mechanisms of thermal injury in nonsporulating bacteria. , 1970, Advances in applied microbiology.

[51]  H. Riemann,et al.  Factors Affecting the Heat Resistance of Nonsporing Organisms , 1963 .

[52]  M. Stiles Thermal Inactivation and Injury of Staphylococcus Aureus , 1963 .

[53]  P. R. Elliker,et al.  Influence of Time and Temperature of Incubation on Heat Resistance of Escherichia coli , 1938, Journal of bacteriology.