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

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dc.contributor.authorMeadows, Bridget Archibalden
dc.contributor.committeechairSumner, Susan S.en
dc.contributor.committeememberWilliams, Robert C.en
dc.contributor.committeememberEifert, Joseph D.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2011-08-06T16:01:42Zen
dc.date.adate2004-06-22en
dc.date.available2011-08-06T16:01:42Zen
dc.date.issued2004-06-04en
dc.date.rdate2004-06-22en
dc.date.sdate2004-05-27en
dc.description.abstractListeria 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.degreeMaster of Scienceen
dc.format.mediumETDen
dc.identifier.otheretd-05272004-181730en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-05272004-181730en
dc.identifier.urihttp://hdl.handle.net/10919/9970en
dc.publisherVirginia Techen
dc.relation.haspartcoverpages2.pdfen
dc.relation.haspartp.1-49.pdfen
dc.relation.haspartRESULTS.pdfen
dc.relation.haspartAPPENDICES.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectListeria monocytogenesen
dc.subjectListeria innocuaen
dc.subjectlactic acid bacteriaen
dc.subjectbrineen
dc.titleSurvival of Listeria monocytogenes, Listeria innocua, and Lactic acid bacteria species in chill brineen
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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