Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH

Stratakos, Alexandros Ch.; Linton, Mark; Tessema, Girum Tadesse; Skjerdal, Taran; Patterson, Margaret F.; Koidis, Anastasios

Abstract

This study explored the effect of HPP (400 MPa/1 min) and a Weissella viridescens protective culture, alone or in conjunction, against Listeria monocytogenes in ready-to-eat (RTE) salads with different pH values (4.32 and 5.59) during storage at 4 and 12 °C. HPP was able to reduce the counts of the pathogen after treatment achieving approximately a 4.0 and 1.5 log CFU/g reduction in the low and higher pH RTE salad, respectively. However, L. monocytogenes was able to recover and grow during subsequent storage. W. viridescens grew in both RTE salads at both storage temperatures, with HPP resulting in only a small immediate reduction of W. viridescens ranging from 0.50 to 1.2 log CFU/g depending on the pH of the RTE salad. For the lower pH RTE salad, the protective culture was able to gradually reduce the L. monocytogenes counts during storage whereas for the higher pH RTE salad in some cases it delayed growth significantly or exerted a bacteriostatic effect. exerted a bacteriostatic effect. The results revealed that the increased storage temperature led to an increase in the inactivation/inhibition of L. monocytogenes in the presence of W. viridescens. The combination of HPP and W. viridescens is a promising strategy to control L. monocytogenes and can increase safety even when a break in the chill chain occurs.

Citation

Stratakos, A. C., Linton, M., Tessema, G. T., Skjerdal, T., Patterson, M. F., & Koidis, A. (2016). Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH. Food Control, 61, 6-12. https://doi.org/10.1016/j.foodcont.2015.09.020

• Journal Article Type: Article
• Acceptance Date: Sep 15, 2015
• Online Publication Date: Sep 16, 2015
• Publication Date: 2016-03
• Deposit Date: Jun 26, 2021
• Journal: Food Control
• Print ISSN: 0956-7135
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 61
• Pages: 6-12
• DOI: https://doi.org/10.1016/j.foodcont.2015.09.020
• Public URL: https://uwe-repository.worktribe.com/output/7450581
• Additional Information: This article is maintained by: Elsevier; Article Title: Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH; Journal Title: Food Control; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodcont.2015.09.020; Content Type: article; Copyright: Copyright © 2015 Elsevier Ltd. All rights reserved.