dc.contributor.author	Meadows, Bridget Archibald	en
dc.contributor.committeechair	Sumner, Susan S.	en
dc.contributor.committeemember	Williams, Robert C.	en
dc.contributor.committeemember	Eifert, Joseph D.	en
dc.contributor.department	Food Science and Technology	en
dc.date.accessioned	2011-08-06T16:01:42Z	en
dc.date.adate	2004-06-22	en
dc.date.available	2011-08-06T16:01:42Z	en
dc.date.issued	2004-06-04	en
dc.date.rdate	2004-06-22	en
dc.date.sdate	2004-05-27	en
dc.description.abstract	Listeria monocytogenes is the major pathogen in ready-to-eat meat products such as deli meats and frankfurters. Contamination can occur via the salt brines that are used to cool thermally processed meats. Both L. monocytogenes and lactic acid bacteria can grow and thrive under these brine conditions, and may become competitive with each other for available nutrients. The objective of this study was to determine the effect of a three strain cocktail of lactic acid bacteria Enterococcus faecalis, Carnobacterium gallinarum, and Lactobacillus plantarum on the survival of Listeria monocytogenes and Listeria innocua in brines stored under low temperatures up to 10 days. Three brine concentrations (0%, 7.9%, and 13.2% NaCl) were inoculated with ~7.0 log₁₀ cfu/ml of one of five cocktails (L. monocytogenes, L. innocua, lactic acid bacteria (LAB), L. monocytogenes + LAB, or L. innocua + LAB) and stored for 10 days at either 4°C or 12°C. Three replications of each brine/cocktail/temperature combination were performed. No reductions of L. monocytogenes were seen in 7.9 or 13.2% NaCl with LAB; however, reductions of L. monocytogenes were seen in the 0% NaCl with LAB (1.43 log at 4°C and 3.02 log at 12°C). Listeria innocua was significantly less resilient to environmental stresses than L. monocytogenes, both with and without LAB present (p<0.05). This research indicates these strains of lactic acid bacteria are not effective at reducing L. monocytogenes in brines at low temperatures. Furthermore, the use of L. innocua as a model for L. monocytogenes is not appropriate under these environmental conditions.	en
dc.description.degree	Master of Science	en
dc.format.medium	ETD	en
dc.identifier.other	etd-05272004-181730	en
dc.identifier.sourceurl	http://scholar.lib.vt.edu/theses/available/etd-05272004-181730	en
dc.identifier.uri	http://hdl.handle.net/10919/9970	en
dc.publisher	Virginia Tech	en
dc.relation.haspart	coverpages2.pdf	en
dc.relation.haspart	p.1-49.pdf	en
dc.relation.haspart	RESULTS.pdf	en
dc.relation.haspart	APPENDICES.pdf	en
dc.rights	In Copyright	en
dc.rights.uri	http://rightsstatements.org/vocab/InC/1.0/	en
dc.subject	Listeria monocytogenes	en
dc.subject	Listeria innocua	en
dc.subject	lactic acid bacteria	en
dc.subject	brine	en
dc.title	Survival of Listeria monocytogenes, Listeria innocua, and Lactic acid bacteria species in chill brine	en
dc.type	Thesis	en
thesis.degree.discipline	Food Science and Technology	en
thesis.degree.grantor	Virginia Polytechnic Institute and State University	en
thesis.degree.level	masters	en
thesis.degree.name	Master of Science	en

Survival of Listeria monocytogenes, Listeria innocua, and Lactic acid bacteria species in chill brine

Files

Original bundle

Collections